- 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 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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