FOOD MICROBIOLOGY

1st Semester, 2019-2020

Department of Food Science and Technology
University of Science and Technology of Southern Philippines

EXPERIMENT NO. 6: YOGURT PRODUCTION

Experimenters:

Cabrera, Melanie Mocorro, Maria Dessa

Jagmoc, Mary Rose Octobre, Melaine

Jubay, James Patrick Pesco, Rachelle

Date Performed: October 23, 2019

Date Submitted: November 6, 2019

1. Introduction
According to Tamime and Deeth (1979), yogurt is a product of fermentation that is
known in different countries. In Balkan and Middle East yogurt is consider as a traditional food
and beverage while in most European communities and many other countries use yogurt as a
diet food. The consumption of yogurt widely increases because the popularity of the product
has spread all over the world and it has an important role in diet. The product is a result from
fermentation of milk with a mixed starter culture consisting only of Streptococcus thermophilus
and Lactobacullus bulgaricus. The experiment aims to understand the principle in yogurt
production and to make a yogurt from a commercial regular yogurt as a starter medium.

2. Materials and Methods

2.1 Materials
The materials used to conduct the experiment were; (1) beaker, (1) glass stirring rod, (1)
thermometer, (3) styrofoam cups, (1) plastic spoon, clean plastic wrap to cover the milk and foil
to cover the plastic wrap. Furthermore, hot plate, basin, water for pasteurization of milk,
incubator, milk and yogurt as a starter culture to complete the experiment.

2.2 Methods
The experiment undergo the following stages; Sanitation of work area, Cleaning of
 materials, Pasteurization of milk and Incubation. The laboratory technicians, washed the
materials such as beaker and glass stirring rod thoroughly. The laboratory analyst measured the
milk in the beaker and heated on medium-high to high and continued to stir until the milk
reached 75°C -80°C. The laboratory analyst then covered the milk with clean plastic wrap and
cool the milk up tp 55°C using the running water. The laboratory analyst pour the cooled milk
into the (3) styrofoam cups and added (1) a teaspoon of starter yogurt culture to each cup and
stirred until the yogurt is well distributed throughout the milk. The laboratory analyst then
covered the cups with plastic wrap and covered the plastic wrap with an aluminum foil. The
yogurt cups were then placed in the incubator at 45°C overnight. After overnight incubation, the
laboratory analyst transferred the solidified milk or the yogurt in the refrigerator and checked
the pH value using the pH meter.

3. Results and Discussion

Table 6.1. Record your observations of the milk/yogurt before and after fermentation.

pH Texture Appearance Color

Milk 6.6 Creamy Liquid White

Yogurt 3.95 Smooth Jelly-like White

Table 6.1 shows the pH value, texture, appearance and color of milk and yogurt. The pH value of milk is
6.6 which is in neutral form while yogurt is 3.95 which was obtain from the average measured pH of 3
yogurt cups from the experiment using the pH meter hence, the standard pH value of the yogurt must
be or in the range between 4.0-4.6 but because the samples were measured a week after the
experiment the yogurt decreases its pH value that makes the product more acidic. The milk appears to
be creamy and liquid or watery while the yogurt appears to be smooth and jelly-like. Both milk and
yogurt are in white color.

Conclusion

In conclusion, the researchers learned that yogurt is a product of milk fermentation added with a
starter culture that ferments lactose to produce lactic acid and treated in a controlled condition where
the lactic acid bacteria grow through pasteurization and incubation and the commercial regular yogurt
can be used as starter medium to make yogurt because of the presence of the two microorganisms the
Staphylococcus thermophilus and Lactobacillus bulgaricus that are responsible for the milk to clot or to
form gel-like appearance and sour taste that is characteristic of yogurt. The researchers have then
concluded that the pH of yogurt decreases as it stays in the refrigerator for a longer time that makes the
yogurt more acidic.

4. Bibliography

A.Y. Tamime and H.C Deeth (1979, October). Yogurt: Technology and Biochemistry.
Retrieved from

https://scholar.google.com/scholar?hl=en&as_sdt=0,5&q=yogurt#d=gs_qabs&u=%23p
%3D17eteDs-nwcJ

5. Appendices

Figure 1. Measuring of 400 ml milk Figure 2. Stirring the milk

Figure 3. Heating the milk up to 75-80◦C Figure 4. Cooling the milk up to 55◦C

Figure 5. Preparing the milk Figure 6. Pouring the milk in (3) Styrofoam cups
evenly
 Figure 7. Adding (1) a teaspoon of Figure 8. Stirring until the yogurt well
commercial starter culture distributed throughout the milk

Figure 9. Covering the milk with clean plastic wrap Figure 10. Covering the plastic wap with
aluminum foil
Figure 11. Incubation of product Figure 12. Refrigeration of
yogurt

Figure 13. pH of yogurt cup A Figure 14. pH of yogurt cup B

Figure 15. pH of yogurt C