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
