Food Production Flashcards by Pendar Ahmadvazir

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Q

Process for production of yoghurt

A

all equipment sterilized
(to kill unwanted microorganisms)
milk is heated to 72*C for 15 seconds to kill any microorganisms in milk
(pasteurization)
milk is cooled
lactobacillus is added
mixture is incubated in fermenter at around 40*C
bacteria breaks down lactose in milk to lactic acid
thickened yoghurt produced

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