5.7 Yoghurt

5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt

1. Cow milk is pasteurised to remove harmful bacteria.
2. The milk sugars are converted into lactic acid
• Incubated at 45-46°C
• Add lactobacillus (enzyme)
3. The acid creates acidic condition
4. Milk proteins solidify to yoghurt