YOGHURT

THE BEST WAY TO DRINK MILK

VETERINARY PUBLIC HEALTH

preface - 1

• MILK is kind of natural nutritious drink in the world

• it have many nutrition there, e.g. water, fat, protein, carbohydrate,
mineral and vitamin
• BUT
• For your attention, some people can't consume it

“Poor they can't get nutrition from milk”

So,
why ? what conditions make people can't consume milk ?
1. Lactose intolerance - kind of glucose in milk. it will be allergen for some people gut

2. casein intolerance - kind of protein in milk. it will be allergen too

we can call them milk allergy. THE CLINICAL SIGN OF THEM ARE FEVER, DIARRHEA

“oh poor, they can't consume this nutritious drink forever ?

No.
There are many ways to process milk for everyone to consume. Processing milk into
yogurt is one example.
The principle of making yogurt

This yogurt is made through a fermentation process using a mixture

of Lactobacillus bulgaricus and Streptococcus thermophillus
bacteria.

The two bacteria have different roles in the yogurt fermentation

process.

• Lactobacillus is more instrumental in the formation of scents,

whereas
Streptococcus thermophillus has more role in the formation of taste.
The aroma of yogurt shows a slightly sweet acid.
Streptococcus thermophilus reproduces faster and
produces acids and carbon dioxide. The acid and carbon
dioxide produced will stimulate the growth of
Lactobacillus bulgaricus.
On the other hand, the proteolytic activity of Lactobacillus
bulgaricus produces stimulating peptides and amino acids
to be used by Streptococcus thermophillus.
In other words Lactobacillus bulgaricus provides essential
nutrients for the growth of Streptococcus thermophillus.
Both complement each other in work.
Then, Lactobacilis bulgaricus will break down lactose into
lactic acid in milk. Well, lactic acid is what causes acid
taste.
REMEMBER
The longer stored produce increasing acid taste.
 WAYS OF MAKING

SECRET !!!
SECRET !!!
1. pour milk into pan. Boil and stire it
together and smooth. it's about 15
INGREDIENTS minutes. don't boil until seethe
(mendidih berbusa)
2. pour milk into other pan smoothly until
• 1. A litre OF MILK the condition is warm.
• 2. YOGHURT PLAIN 50 3. pour yoghurt plain into milk. stire it for
homogenic condition.
mililitre
4. close the pan tightly, and make it
anaerob.
5. wait about 7-24 hours in temperature
38 celcius
6. Yoghurt ready to serve. cold better.
THANK YOU