1 / 4

Making Yoghurt

Making Yoghurt. understand the role of bacteria (Lactobacillus) in the production of yoghurt. Lactobacillus. When lactobacillus is added to a source of sugar it respires anaerobically . Lactobacillus uses sugar from milk as its energy source. This sugar is called lactose .

ronda
Download Presentation

Making Yoghurt

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Making Yoghurt • understand the role of bacteria (Lactobacillus) in the production of yoghurt

  2. Lactobacillus • When lactobacillus is added to a source of sugar it respires anaerobically. • Lactobacillus uses sugar from milk as its energy source. • This sugar is called lactose. • Lactobacillus converts lactose to lactic acid. Lactose lactic acid + energy

  3. Lactic acid • Lactic acid has a sour taste, but most people like this taste. • It lowers the pH of the milk. • It also affects the proteins in the milk – they coagulate (forms clumps). • The clumps are called curds and a liquid called whey.

  4. Lactobacillus bulgaricus • Yoghurt is made using lactobacillus bulgaricus. • The milk is first heated to 70oC (to kill any other organisms). • A culture of the bacterium is added to warm milk and left for a few hours. • These could ferment too and change the taste of the yoghurt.

More Related