Yogurt

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Yogurt

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

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