5.7- Yoghurt

Understand the role of bacteria (Lactobacillus) in the production of yoghurt

1. Cow produces milk
2. It is then pasteurised which removes pathogens such as TB
3. This heat treatment kills of all pathogens in the milk
4. The milk sugars are then converted into Lactic acid
5. This can be done by incubating the milk at 45-46 degrees and adding  Lactobacillus
6. Lactobacillus produces enzymes which break down the milk sugar (lactose)
7. Acid will result in a lower pH which causes milk proteins which then solidify to for Yoghurt