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    Yogurt Lab Report

    Uploaded by

    Niel Mark
    Yogurt is made through the fermentation of milk sugars (lactose) by bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophiles. During fermentation, the bacteria convert lactose into lactic acid, which causes the milk to curdle while giving yogurt its signature sour taste. Yogurt can be made from various types of milk, and while plain yogurt results from basic bacterial fermentation, many varieties contain additives like fruit or honey to balance the sour flavor.

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    Yogurt Lab Report

    Uploaded by

    Niel Mark
    18K views3 pages
    Yogurt is made through the fermentation of milk sugars (lactose) by bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophiles. During fermentation, the bacteria convert lactose into lactic acid, which causes the milk to curdle while giving yogurt its signature sour taste. Yogurt can be made from various types of milk, and while plain yogurt results from basic bacterial fermentation, many varieties contain additives like fruit or honey to balance the sour flavor.

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    Yogurt Lab Report

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    Yogurt is made through the fermentation of milk sugars (lactose) by bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophiles. During fermentation, the bacteria convert lactose into lactic acid, which causes the milk to curdle while giving yogurt its signature sour taste. Yogurt can be made from various types of milk, and while plain yogurt results from basic bacterial fermentation, many varieties contain additives like fruit or honey to balance the sour flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18K views3 pages

    Yogurt Lab Report

    Uploaded by

    Niel Mark
    Yogurt is made through the fermentation of milk sugars (lactose) by bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophiles. During fermentation, the bacteria convert lactose into lactic acid, which causes the milk to curdle while giving yogurt its signature sour taste. Yogurt can be made from various types of milk, and while plain yogurt results from basic bacterial fermentation, many varieties contain additives like fruit or honey to balance the sour flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Student Number: 2108903

    Date Performed:

    FT114

    Date Submitted:

    Flavored Yogurt

    Introduction
    Yogurt is made by the fermentation of lactose (milk sugar) by bacterial enzymes. This
    process is anaerobic, meaning that it occurs in the absence of oxygen. Lactose is a compound
    sugar, made up of the two simple sugars glucose and galactose. During the making of yogurt, the
    lactose is broken down by the lactase enzyme (provided by bacteria). The production of lactic
    acid and acetaldehyde lowers the pH of the milk, causing it to have a sour, tart taste. The lower
    pH also affects the casein (milk protein), causing it to coagulate and precipitate, forming the
    solid curd that makes up yogurt. The leftover watery liquid is the whey. The two bacteria most
    commonly used to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophiles.
    Given the right conditions, i.e. correct temperature and moisture, the bacteria are able to ferment
    the milk sugar (lactose), producing lactic acid. The milk proteins then coagulate and set, to form
    yogurt. A colorless liquid called acetaldehyde is also produced during fermentation and gives
    yogurt its distinct flavor. Yogurt can be made from different types of milk, including skimmed,
    semi-skimmed, whole, evaporated or powdered forms

    Result and Discussion


    plain and simple, yogurt is the result of bacterial fermentation of milk. All you need is
    pasteurized milk and bacteria. During this process, bacterial strains such as Lactobacillus and
    Bifidus just two of the many types of lactic acid microorganisms convert lactose sugars in
    milk into lactic acid. Standard starter cultures often number in the millions, and these little guys
    are active as hell; now you know why yogurt always contains active culture in the list of
    ingredients.
    With such a high volume of active bacteria chugging away, the end result becomes supremely
    tangy. For some, that sour taste is anything but tasty, so many varieties of yogurt come adorned
    with additives ranging from honey to fruit preserves to balance out the flavor.

    References
    http://www.westminster.edu/acad/sim/documents/SMakingYogurt.pdf
    http://www.milk.co.uk/page.aspx?intPageID=81

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