5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt

When lactobacillus respires anaerobically, they make lactic acid: this acid clumps milk proteins clump

together making yoghurt

Steps of making yoghurt:

1.     HOMOGENISATION: to make sure the fat globules are evenly distributed

2.     PASTEURISATION: to kill all other microbes for less competition for nutrients

3.     INCUBATION: to allow the lactobacillus to grow at optimum temperature (45°c)

4.     COOLING: to stop the reaction

Yoghurt: culture of bacteria = lactobacillus

Food spoilage may be cause by bacterial enzymes and toxins. Many techniques for food preservation are designed to prevent bacterial growth