Production of yoghurt:
- All equipment is sterilised to kill of any unwanted microorganisms
- The milk is pasteurised at 72C for 15 seconds to kill of any unwanted microorganisms. The milks then cooled.
- Lactobacillus bacteria are added and the mixture is heated to about 40C in a fermenter.
- The bacteria ferment the lactose sugar to form lactic acid
- Lactic acid causes the milk to clot and solidify into yoghurt
- Flavours are added and it's packaged.
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