Milk is heated for sterilization.This means that any existing bacteria is killed off.
Then it stirred thoroughly, and milk proteinis added.
Then whilst the milk is warm, the starter culture (Lacobacillus Bacteria) is added. (It is important to keep the mixture warm so the bacteria grow, reproduce and ferment)
*TheLactobacillus Bacteria thenferments the sugarLactose*, intoLactic Acid.(It's calledLACTIC FERMENTATION-It's what gives yoghurt the sharp, tangy taste)
Lactic Acid then causes the milks pH level to drop, and the milk solidifies (curdles or 'clots'). This curdled milk is now raw yoghurt.
Now it can be packaged and sold as it is, OR flavours can be added then it can be packaged and sold.
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YOGHURT PRODUCTION EXTRAS
The same bacteria used to make yoghurt will also keep it from going off – yoghurts tend to last for around three weeks, whereas fresh milk lasts a couple of days. Colourings, flavourings and other additives can be added to the yoghurt to improve its taste, appearance and texture before it is sold.
*It is the enzymes in the Lactobacillus Bacteria that change the lactose (milk sugar) to lactic acid.