5.7 yoghurt production

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




• the cow produces the milk
• the milk is then pasteurized, which kills any pathogens that might be in the milk
• milk sugars are converted into lactic acids, by incubating the milk at 45-46 degrees in a process called lactobacillus
•lactobacillus produces an enzyme which breaks the milk sugars into lactic acid
• this then solidifies and becomes yoghurt