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  • Presented By: Vishvanath Pratap Singh 13/ift/020

    Uploaded by

    Abdul Nasir
    13 views22 pages
    Yogurt is produced by fermenting milk with two types of bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert the milk sugar lactose into lactic acid, causing the characteristic yogurt curd to form. The lactic acid produced causes the pH of the milk to drop to around 4.2-4.4. The two bacteria stimulate each other's growth through a mutually beneficial relationship where they produce metabolic byproducts that encourage the other's growth. This controlled fermentation process takes around 12 hours to produce yogurt.

    Original Description:

    yogurt preparation and application

    Original Title

    yogurt-1216561176433998-8

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    Yogurt is produced by fermenting milk with two types of bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert the milk sugar lactose into lactic acid, causing the characteristic yogurt curd to form. The lactic acid produced causes the pH of the milk to drop to around 4.2-4.4. The two bacteria stimulate each other's growth through a mutually beneficial relationship where they produce metabolic byproducts that encourage the other's growth. This controlled fermentation process takes around 12 hours to produce yogurt.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    Download as ppt, pdf, or txt
    13 views22 pages

    Presented By: Vishvanath Pratap Singh 13/ift/020

    Uploaded by

    Abdul Nasir
    Yogurt is produced by fermenting milk with two types of bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert the milk sugar lactose into lactic acid, causing the characteristic yogurt curd to form. The lactic acid produced causes the pH of the milk to drop to around 4.2-4.4. The two bacteria stimulate each other's growth through a mutually beneficial relationship where they produce metabolic byproducts that encourage the other's growth. This controlled fermentation process takes around 12 hours to produce yogurt.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 22

    Presented By : Vishvanath Pratap Singh

    13/ift/020

    A form of fermented milk produced in most countries where


    fresh milk is drunk.

    Yogurt is produced by
    the controlled
    fermentation of milk by
    two species of bacteria
    Lactobacillus bulgaricus
    and Lactotococcus
    thermophilus (also
    known as Streptococcus
    thermophilus)

    The sugar in milk


    (called lactose) is
    fermented to acid
    (lactic acid) and it is
    this that causes the
    characteristic curd
    to form.

    Streptococcus
    thermophilus brings
    the pH of the milk
    down to 5.5
    Lactobacillus
    bulgaricus converts
    lactose to lactic acid

    The two bacteria


    have a mutually
    stimulating effect on
    one another.
    Proteolytic enzymes
    from L. bulgaricus
    break down milk
    proteins into
    peptides.

    These peptides
    stimulate the growth
    of L. thermophilus
    which in turn
    produces formic acid
    and carbon dioxide
    These are growth
    stimulants for the L.
    bulgaricus.

    At the end of the


    incubation pH may
    fall to as low as 4.2
    4.4
    The lactic acid
    coagulates the
    remaining milk
    proteins, causing the
    yoghurt to thicken.

    Acetaldehyde, a
    metabolic by
    product of both
    species, gives raw
    yoghurt its
    characteristic
    flavour.

    Incubation takes 12
    hours at 32o C to
    reach the set point
    of natural yoghurt
    Sugar, colour and
    fruit pulp is often
    added to increase
    popularity of
    product.

    Yogurt is a nutritious
    dessert and its
    manufacture is an
    ideal way of using
    up Europes excess
    milk production

    Some yoghurts may


    receive additional
    heat treatment to
    kill off any living
    bacteria before or
    after packaging for
    the consumer

    proteins

    peptides

    proteins

    peptides

    Lactobacillus thermophilus

    peptides

    proteins

    Proteolytic enzymes

    Lactobacillus bulgaricus

    Lactobacillus thermophilus

    peptides

    proteins

    Proteolytic enzymes
    Lactobacillus thermophilus

    Lactobacillus bulgaricus
    formic acid + CO2

    peptides

    proteins

    Proteolytic enzymes
    Lactobacillus thermophilus

    Lactobacillus bulgaricus
    formic acid + CO2

    lactic acid

    peptides

    proteins

    Proteolytic enzymes
    Lactobacillus thermophilus

    Lactobacillus bulgaricus
    formic acid + CO2

    lactic acid

    acetaldehyde

    Raw milk

    Raw milk
    pasteurisation
    Pasteurised Milk

    Raw milk
    pasteurisation
    Pasteurised Milk
    homogenisation
    add starter

    cooling
    incubation
    Raw Yogurt

    Raw milk
    pasteurisation
    Pasteurised Milk
    homogenisation
    add starter

    cooling
    incubation
    Raw Yogurt

    add fruit/flavour

    (heat treatment)
    packaging
    (heat treatment)
    Processed Yogurt

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