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Yogurt Production
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Step 7: Packaging and Storage
Filling the yogurt into containers and storing it under refrigeration until it reaches the consumer.
Step 5: Fermentation
Allowing the bacteria to ferment lactose into lactic acid which thickens the milk and gives yogurt its tangy flavor.
Step 1: Pasteurization
Heating the milk to kill harmful bacteria and denature milk proteins to stabilize the mixture.
Step 4: Inoculation
Adding specific starter cultures of bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus.
Step 6: Cooling the Yogurt
Rapidly cooling the yogurt to halt fermentation thereby stabilizing the product.
Step 2: Homogenization
Breaking down fat molecules in milk to ensure even distribution and prevent cream layer formation.
Step 3: Cooling the Milk
Lowering the temperature of the milk to optimal levels for the bacteria cultures to be added.
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