PRODUCTION OF BEER

 Sugar From Plant Material is Converted into Ethanol and Carbon Dioxide by Fermentation
 Yeast is Used as a Natural Catalyst to Respire Anaerobically to Produce Ethanol and Carbon Dioxide at 37°C (Optimum Temperature for
Enzymes in Yeast)
 Ethanol is Used as Alcohol in Beer and Carbon Dioxide is used for Fizz and Froth

PRODUCTION OF YOGHURT

 All Equipment is Sterilised to Kill Bacteria and Prevent Chemical Contamination

 Milk is Pasteurised at 85 - 95°C to Kill Bacteria (H
 Milk is Homogenised, Having a Uniform Distribution of Fat Globules
 Milk is Cooled to 40 - 45°C and Cultured Bacteria Lactobacillus is Added
 Mixture is Incubated at this Temperature for Several Hours, while Bacteria will Digest Milk Proteins and Ferment Lactose to Lactic Acid
 A Thickened Yoghurt is Formed, Stirred and Cooled to 5°C to Halt Reaction
 Flavourings, Colorants and Fruit may be Added before Packaging

INDUSTRIAL FERMENTER

CONDITION EXPLANATION

ASEPTIC PRECAUTIONS Fermenter is Cleaned by Steam to Kill Microorganisms and Prevent

Chemical Contamination, Only allowing Desired Microorganisms to Grow

NUTRIENTS Nutrients are needed to be Used in Respiration to Release Energy for

Growth, allowing Reactions to Take Place

OPTIMUM TEMPERATURE AND Optimum Temperature and pH is Maintained using Probes to Ensure an
pH Optimum Environment for Enzymes to Increase Enzyme Activity (Enzyme
Denatures if Temperature and pH is Too High)

OXYGENATION Oxygen is Needed for Aerobic Respiration to Take Place as Most

Reactions are Aerobic

AGITATION Stirring Paddles Ensures that the Microorganisms, Nutrients, Oxygen,

Temperature and pH is Evenly Distributed