YOGHURT PRODUCTION

Edexcel B3 Biology Higher Tier

Yoghurt Production

  • Milk is heated for sterilization. This means that any existing bacteria is killed off.
  • Then it stirred thoroughly, and milk protein is 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)
  • *The Lactobacillus Bacteria then ferments the sugar Lactose*, into Lactic 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, 
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YOGHURT PRODUCTION STEPS

Yoghurt Production

  • Milk is heated for sterilization. This means that any existing bacteria is killed off.
  • Then it stirred thoroughly, and milk protein is 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)
  • *The Lactobacillus Bacteria then ferments the sugar Lactose*, into Lactic 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

  • NOTE:

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.

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