Food Production

Question 1

Process for production of yoghurt

Answer 1

• 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