Small Scale Production of Yogurt

SMALL SCALE PRODUCTION OF yoghurt Yogurt is a change state milk product. Its sour taste is attributed to the presence of lactic acid yielded by bacteria through fermentation. Bacteria that atomic number 18 ordinarily used in yoghurt production are Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria have the ability to control down scars in the milk producing lactate or lactic acid as by-product. Be depressive disorder is a step-by-step procedure in the production of yogurt. bump out from the procedure why yogurt has low fat content.Note Practice aseptic technique. Wash detention before proceeding and wear lab gown, top cap, latex gloves and if necessary, facial mask to prevent uncalled-for contamination of the pre-yogurt mixture. Ingredients (good for one group) 1. 500 mL homogenise pasteurized milk (to be bought and brought as 1L plurality good for two groups) to be provided 2. 15 grams drub milk powder (SMP) 3. 50 grams refined sugar 4. 40 ml starter coating bacteria from natural yoghurt prepared as follows % skip milk powder in distilled water, yoghurt or yakult, incubated at 43o to 46o for 3 to 4 hours till change state Procedure 1. In a clean container, cautiously transfer the milk and carefully dissolve the SMP and sugar. expand with aluminum foil and heat the mixture at 90oC (water bath) for 10 minutes. 2. Cool down to 50oC in a bath of ice water. 3. Meanwhile shake the culture of the starter bacteria to free it from lumps and carefully pass on (inoculate) to the milk. Make sure that the temperature of the container is cool enough to touch.Mix to evenly distribute the starter culture. 5. Transfer the inoculated milk into the credit card container provided. Seal the lid with masking tape and tail the container properly (group number, section and instructor). 6. Incubate the milk at 43oC to 46oC in an incubator overnight. At this point this lead be taken cared of by the lab technicians and go out be chilled at 4C t hereafter. Reference Davide, Clara L. 1996. Microbial issue of Yoghurt and Cheese. Training Seminar sponsored by PSM held at Ateneo de Manila, January 29-30.