fermentation

Question 1

how to make yoghurt

Answer 1

sterilise all equipment using to kill unwanted microorganisms

milk is heated to 72 degrees for 15 seconds to kill any microorganisms in the milk THIS IS KNOWN AS PASTEURISATION

milk is cooled

lactobacillus added

mixture incubated at around 40 degrees in fermenter (this is where bacteria breaks down lactose into lactic acid)

the thickened yoghurt is produced and any flavouring colourings or fruit are added before packaging

Question 2

in yoghurt production what is milk heated to and for how long

Answer 2

72 degrees for 15 seconds to kill unwanted microorganisms

Question 3

what is the heating of milk cakes

Answer 3

pasteurisation

Question 4

what temp is milk incubated at

Answer 4

40

here bacteria breaks down lactose to lactic acid