Disadvantages of using bacteria for yoghurt production?

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And also Advantages and disadvantages og using yeast for bread production and the same for alcohol? boilogy As level homework help..

Posted Sun 3rd March, 2013 @ 17:46 by Natalia

1 Answer

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Bacteria must be produced in aseptic, carefully controlled conditions (economic disadvantages, eg. cost of specialised machinary, trained professionals etc.) to prevent pathogenic microbes contaminating the final product, thus they potentially pose a threat to human consumption. They will have a short shelf life (various economic disadvantages as a result). To prevent the bacteria fermenting, the yogurt must be kept at cool temperatures. 

Hope this helps (; 

Answered Fri 5th April, 2013 @ 16:49 by Hannah