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Lactic Acid Fermentation.  Yogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus  Heated milk is inoculated.

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Presentation on theme: "Lactic Acid Fermentation.  Yogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus  Heated milk is inoculated."— Presentation transcript:

1 Lactic Acid Fermentation

2  Yogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus  Heated milk is inoculated and maintained at a given temperature causing bacteria to grow and ferment lactose, the suger in milk  The bacteria produce lactic acid which causes the milk to coagulate

3  Food grade containers, washed  Food grade thermometer  Hotplate  Beaker tongs  2 cup of milk  1/3 cup nonfat dry milk  2 table spoons yogurt  pH meter

4  Combine milk with nonfat dry milk and heat in water bath to 87ºC  Hold at that temperature for 10 to 20 minutes  Cool to 46ºC and record the pH of the mixture  Place the plain yogurt in jar and gradually blend in the warm milk  Cover and place in oven or incubator at 45ºC

5  Allow to stand undisturbed until the mixture is firm when the jar is gently wiggled  This may take as long as 6 to 8 houres


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