Yoghurt production http://www.biotopics.co.uk/edexcel/biotechnol/yog, html PRODUCTION OF YOGHURT Again, as, with brewing, only the role of the organisms in the production process is specifically required, It is suggested that students should recall 1. that milk contains the sugar lactose; that specific lactic acid bacteria ferment lactose to produce lactic acid; 3. that the increasing acidity restricts the reproduction and activity of the lactic acid bacteria (though without killing them) and helps prevent growth of contaminant organisms. Many teachers, especially if wishing to make yoghurt as a practical activity, will examine the overall commercial process with their students Flow chart for commercial production of stirred yoghurt Heat milk to 85-95°C for 15-30 minutes 4 Homogenise the milk Cool the milk to incubation temperature Add the bacterial starter Incubate the mixture at 40-46°C for 4-5 hours (until the pH has fallen to around 4.3) 1of2 6/3/2011 1:21 PMYoghurt production http:/www.biotopics.co.uk/edexcel/biotechnol/yog. html Stir the thickened yoghurt and cool it to $°C Add fruit, flavourings, colorants (if required) Pack and despatch the yoghurt, keeping it refrigerated Presented with such a flow chart in the examination, candidates might be asked questions such as: Explain how bacteria, apart from those in the starter, are prevented from growing in the milk. Why is the milk cooled before the starter is added? How does bacterial activity give yoghurt its sour flavour? 2 of2 6/3/2011 1:21 PM