5.7: Understand the Role of Bacteria (Lactobacillus) in the Production of Yoghurt

FERMENTATION: Chemical Breakdown of a Substance by Bacteria, Yeasts, or Other Microorganisms to Release Energy

LACTOBACILLUS IN THE PRODUCTION OF YOGHURT:

PRODUCTION OF YOGHURT

Diagram showing the Production of Yoghurt

EXPLANATION: All Equipment is Sterilised to Kill Bacteria and Prevent Chemical Contamination Milk is Pasteurised at 85 - 95°C to Kill Bacteria (H Milk is Homogenised, Having a Uniform Distribution of Fat Globules Milk is Cooled to 40 - 45°C and Cultured Bacteria Lactobacillus is Added Mixture is Incubated at this Temperature for Several Hours, while Bacteria will Digest Milk Proteins and Ferment Lactose to Lactic Acid A Thickened Yoghurt is Formed, Stirred and Cooled to 5°C to Halt Reaction Flavourings, Colorants and Fruit may be Added before Packaging