Role of bacteria in Yoghurt production & Fermenting

Question 1

What bacteria is used to produce Yoghurt?

Answer 1

Lactobacillus

Question 2

Describe the process of producing Yoghurt.

Answer 2

-Sterilise all equipment to make you get rid of unwanted bacteria
-Milk is heated to 80-95 degrees Celcius to kill any other bacteria
-The milk is then cooled to 40-45 degrees and the Lactobacillus is added
-The milk is let to sit and for the Lactobacillus to digest milk proteins and to ferment the sugar
-The lactobacillus then converts the lactose into lactic acid and this increases the acidity which also thickens the milk
-The Yoghurt formed is cooled to 5 degrees to halt the activity of the lactobacillus

Question 3

Why are the aseptic conditions monitored in fermentation?

Answer 3

To kill unwanted bacteria to avoid chemical contamination, which ensures only the desired microorganisms are grown

Question 4

Why are the levels of nutrients monitored in fermentation?

Answer 4

Nutrients are needed for respiration to release energy for growth and to make sure the microorganisms are able to reproduce

Question 5

Why is the temperature monitored in fermentation?

Answer 5

To maintain enzyme activity

Question 6

Why is the pH level monitored in fermentation?

Answer 6

To maintain enzyme activity and to check if the pH level is suitable for the microorganism to grow