Yoghurt and Soy Sauce production EDEXCEL B3 (gcse)

how to make youghurt and soy sauce

Note: this is only for the edexcel 360 science course edexcel extension unit (B3)

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Yoghurt Production

  • Milk is heated for sterelisation. This kills the present bacteria
  • Then it is stirred thoroughly and milk protein is added.
  • And then the starter culture, 'Lactobacillus' bacteria is added (whilst the milk is warm)
  • The 'Lactobacillus' bacteria ferments the sugar Lactose, into lactic acid
  • Lactic Acid then causes the milk to lower in pH and the milk curdles/solidifies. This curdled milk is now raw yoghurt.
  • It can now be put straight into the pot OR flavours can be added to it.
  • It is then packaged and sold
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Soy Sauce

  • Soy Beans are cooked (this kills bacteria)
  • And mixed with roasted wheat
  • Aspergillus mould is added (to the mixture) to ferment it
  • Brine is added to make it salty
  • Yeast and Lactobacillus is added to ferment the mixture
  • The liquid is flitered to remove any residue
  • Then it is pasteurised (this is the process of heating to remove unwanted microorganisms)
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You're welcome! :)


Thank you so much, i really found this EASIER than the actual 360 science book. 


Thanks !


What are the substances broken down by the enzymes ?

and what are the substances produced in he first stage that are used in the second stage?


I second that enzymes question :S


enzymes break down proteins

Amino acids and sugar are produced in the first stage and used in the second.


This was great. Thankyou! :D


thank you!!

Alice Deane

Really useful and helped me complete my homework!

just some guy

Great for last minute revison, thanks alot!!!!

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