Yogurt

A form of fermented milk produced in

most countries where fresh milk is drunk.
Yogurt
• Yogurt is produced by the
controlled fermentation
of milk by two species of
bacteria Lactobacillus
bulgaricus and
Lactotococcus
thermophilus (also known
as Streptococcus
thermophilus)
Yogurt
• The sugar in milk (called
lactose) is fermented to
acid (lactic acid) and it is
this that causes the
characteristic curd to
form.
Yogurt
• Streptococcus
thermophilus brings the
pH of the milk
down to 5.5
• Lactobacillus bulgaricus
converts lactose to lactic
acid
Yogurt
• The two bacteria have a
mutually stimulating effect
on one another.
• Proteolytic enzymes from
L. bulgaricus break down
milk proteins into
peptides.
Yogurt
• These peptides stimulate
the growth of L.
thermophilus which in
turn produces formic
acid and carbon dioxide
• These are growth
stimulants for the
L. bulgaricus.
Yogurt
• At the end of the
incubation pH may fall
to as low as 4.2 – 4.4
• The lactic acid
coagulates the remaining
milk proteins, causing
the yoghurt to thicken.
Yogurt
• Acetaldehyde, a metabolic
by product of both
species, gives raw
yoghurt its characteristic
flavour.
Yogurt
• Incubation takes 12
hours at 32o C to reach
the set point of natural
yoghurt
• Sugar, colour and fruit
pulp is often added to
increase popularity of
product.
Yogurt
• Yogurt is a nutritious
dessert and its
manufacture is an ideal
way of using up
Europe’s excess milk
production
Yogurt
• Some yoghurts may
receive additional heat
treatment to kill off any
living bacteria before
or after packaging for
the consumer
protein peptides
s
protein peptides
s

Lactobacillus thermophilus
protein peptides
s

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

protein peptides
s

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

protein peptides
s

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

lactic acid
protein peptides
s

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

lactic acid acetaldehyde

Raw milk
Raw milk
pasteuris
ation

Pasteur
ised
Milk
 Raw milk
pasteuris
ation

Pasteur
homogenisatio
add starter ised
nMilk
cooling
incubation
Raw Yogurt
 Raw milk
pasteuris
ation

Pasteur
homogenisatio
add starter ised
nMilk
cooling
incubation
Raw Yogurt
add fruit/flavour (heat treatment)
packaging
(heat
Processedtreatment)
Yogurt