Lactobacillus is the bacteria that ferments milk (into yoghurt) in yoghurt production. This is the process...
- All equipment is sterilized in order to kill off any unwanted micro-organisms.
- the milk is heated to 72° for 15 seconds (pasturisation) in order to kill any germs in the milk.
- the milk is cooled
- The bacteria 'lactobacillus' is added.
- the mixture is incubated at around 40° in a fermenter. This is where the bacteria ferment the lactose sugar in the milk, forming lactic acid
- The lactic acid causes the milk to clot, causing it to solidify and turn into yogurt.
- Any flavourings/colourants are added
- the yogurt is packed
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