5.7 Bacteria in the Production of Yoghurt

5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt

• Milk comes from the cow
• Treat the milk to remove pathogens (Pasteurisation)
• Milk sugars are converted to lactic acid (by incubating the milk at 45/6 oC and adding lactobacillus
• The lactobacillus produces the enzymes that break down the milk sugars to produce lactic acid
• The acid will result in a lower pH (acidic condition) which causes milk proteins to solidify.
• This is what we call yoghurt