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  • 1. Yogurt
  • 2. It is produced by adding a "starter" of active yogurt containing a culture of Lactobacillus bulgaricus .
    This produces lactic acid during fermentation of lactose.
    Yogurt
    Lactose + Water + Bacteria Lactic Acid
  • 3. Lactic acid lowers the pH of milk.
    causes the milk protein to thicken and
    acts as a preservative since pathogenic bacteria cannot grow in acid conditions.
    The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible.
    Yogurt
  • 4. Bacteria in yogurt will help settle Gastro Intestinal upset that follows oral antibiotic therapy by replenishing bacteria in the intestine.
    Yogurt
  • 5. Boil milk under sterile conditions.
    Cool it down to 45oC.
    Add enough fresh, uncontaminated yogurt to the milk.
    Cover immediately with sterile tops
    Incubate the bottles in a cooler at 50oC for 10 hours.
    Making Yogurt
  • 6. Read page 38 to 59
    Answer questions from page 60 and 61
    Clarify your doubts by next week
    Home work