Fermentation Of Yogurt

Fermented milk can be made through some way i.e. Add enzymes to process the fermentation or
add mikrobia that can perform the fermentation of milk, first way is very expensive because the enzymes
that must be added to the amount of more than one and should be given in conditions of high purity level.

Yogurt is made with the help of two types of bacteria are beneficial, one of a family of lactobacillus
in the shape of rods (Lactobacillus bulgaricus) and other family of streptococcal circular (Streptococcus
thermophilus). Both bacteria of yogurt this lactic acid producing bacteria is an important role in the setting
of mikroflora gut. While growing up in the intestines, Lactobacillus bulgaricus and s. thermophilus is able to
create circumstances that inhibit other bacterial acid. Disease-causing bacteria that generally can’t stand
not being able to survive in the acidic environment of the bacteria of yogurt. While other bacteria is indeed
supposed to be stimulated to grow in abundance. So mikroflora in the intestine are encouraged to
approach a balanced State is normal. Plenty of research shows that bacteria in yogurt and fermented milk
gave extra benefits to the body. Yogurt bacteria require a suitable growing conditions especially the right
temperature. Generally bacteria grow well on warm. Yogurt bacteria s. thermophilus and l. bulgaricus
fastest growing in the temperatures around 40 – 44 ° C (depending on the galurnya). If the temperature is
too low the bacteria will proliferate slowly or not at all. Whereas if the temperature is too hot the bacteria
can break down and die. Another danger, namely the condition of other microbes spreading the optimum
at a temperature higher or lower. Because faster breed in the temperature, the amount of microbial
intruders last can overtake even set aside the original yogurt bacteria. (Widodo,2002)

As for the stage – the stage production of yogurt is as follows (Septia, 2010):

1. Fresh milk is heated up to a temperature of 90 ° C and have always stirred so that the protein is not
experiencing coagulation. The temperature is maintained for 1 hour. When done pasteurization
temperatures is 70 – 75 ° C. If this is done, then the warming is done twice.

2. once heated, further cooling to do temperature 37–45 ° c. The cooling is done in a sealed container.

3. after the temperature reaches 37-45 ° C then the inoculation is done/addition of bacteria into the milk of
a number of 50 – 60 ml/litre of milk. The addition of bacteria do with aseptic technique (by the fire).

4. After the bacteria, plus next keep on a warm (30-40 ° C), in tightly closed state for 3 days.

5. The next step is filtration. This is done to separate the parts of a solid/liquid gels with the part. At the
time of separation is laboured done near the fire so that the liquid part (as a stater next) to avoid
contamination. The solid part of this is ready to be consumed (yogurt). The liquid portion contains the
bacteria Lactobacillus sp can be used to heat the fresh milk.

6. So that it tasted more delicious yogurt can be added with pieces of fresh fruit – buahan, nata de coco,
cocktail or frozen into the ice, can also be mixed with various fruits to create juice (fresh drinks).

Most of the natural compounds are degraded by some types of microbes and even a lot of man-
made compounds are also attacked by bacteria. Occurs in an environment with no oxygen (or conditions
for redox reactions that match), this led to the degradation of the fermentation.
 Global Warming

Global warming is the measurable increase in the average temperature of Earth’s atmosphere,
oceans and landmasses. Scientists believe Earth is currently facing a period of rapid warming brought on by
rising levels of heat trapping gases, known as greenhouse gases, in the atmosphere. Greenhouse gases
occur naturally and without them, the planet would be too cold to sustain life as we know it. With more
greenhouse gases around, present day human beings should be better equipped with more information
about global warming, so that they understand the cases as well the impact of global warming.

How does the process of global warming work?

All object emit radiation because of their temperature. The sun, or an object a temperature of 6000
K, emits most of its energy in the visible spectrum. The earth, or any object at 285 K, emits most of its
energy in the infrared part of the spectrum. Some gases in the atmoshpehre are called “greenhouse gases”.
These are gases, like water vapor and carbon dioxide, that are transparent to visible light, but absorb
infrared light. When visible light from the Sun hits the earth, it passes through the atmosphere, hits the
erath, and warms the earth. The earth emits some of this energy back out into space, keeping the planet
cool ,but the energy that the erath emits is in the infrared, and some of that is absorbed by the greenhouse
gases in atmosphere instead of going back to into space. When that happens, the atmosphere gets warmer
and planet as a whole gets warmer too.

We humans used to burn wood for fuel. When we burned wood, the carbon dioxide we were
releasing was the same carbon dioxide that trees extracted from the air when they were growing, so the
net effect was zero; as long as we planted a new tree to replace the old one, no “extra” carbon dioxide was
emitted into the atmosphere. But since about 1750 when the steam engine was invented, we have been
burning coal, oild and other fossil fuels at faster and faster rates. This has released a lot of new carnon
dioxide into the air, carbon that hasn’t been in the atmosphere for millions of years. Now, there is more
carbon dioxide in the air than at any time in the last 20 million years or more. This has caused more and
more of the earth’s cooling radiation to be absorbed by the atmosphere, thereby warming the planet.