FERMENTATION: Anaerobic process involving the use of microorganisms - Yeast, Bacteria etc, to commercially produce food products
LACTOBACILLUS IN THE PRODUCTION OF YOGHURT:
PRODUCTION OF YOGHURT
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Diagram showing the Production of Yoghurt
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EXPLANATION:
All equipment is sterilised to kill Bacteria and prevent chemical contamination
Milk is firstly pasteurised (at 85 - 95°C) to kill harmful Bacteria, and then homogenised to emulsify fat droplets
Homogenised Milk is left to cool (at 40 - 45°C), allowing cultured Bacteria Lactobacillus to be added at optimum temperature
Mixture is incubated at this temperature for several hours in an anaerobic environment (Oxygen free), ensuring Bacteria anaerobically respires to break down fat droplets (Glucose) into Lactic acid
Lactic acid produced by Bacteria via anaerobic respiration lowers the pH of Milk to give the thick texture of Yoghurt, additionally preserving Yoghurt until consumption
Lastly, flavourings, colourants, and fruits are added prior to packaging
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