Production of yogurt by fermentation | Preperation of yogurt | Bio science

This video explains you how yogurt is prepared in the industries by fermentation.
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to be present in yogurt.
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[@helloamitchauhan]

Homogenisation done to reduce the size of fat droplets present in the milk so that fat particle stays suspended in the milk.

[@milapdudhat5780]

By applying high pressure near about 10.3 kpa pressure

[@adarshtk9883]

Thanks brother💝

[@cynthiabentil3723]

Nice video
It's really helpful to me
What is a stabilizer, where can I buy it and what quantity can be used?
Thanks in advance

[@zayn..098]

Thank you bro

[@anjalikrishna7507]

Really helpful video ... Thank you so much

[@bioscience6853]

My pleasure

[@shornmwirigi22]

Do you know how to measure the industrial sugar? because when I use the normal sugar we use at home it changes yogurt's taste after 1 day

[@nusrathbegum8846]

Nice explanation 😊😊
Helpful to understand

[@bioscience6853]

Thank you

[@bhatilham7721]

Thank u sir ....more informative

[@bioscience6853]

My pleasure

[@naasirabdi4044]

Thank you so. Much all this process of making yoghurt how many hours or days wil take from 0 to yoghurt

[@sahilawaghade5832]

Please speech slow.

[@Veruas]

noice one

[@RitaRita-pj4yi]

Nice presentation

[@bioscience6853]

Thanks

[@harshbarot4952]

Pasteurization shall happen either at 73c or 63c depending on batch or HTST, what you explained about 85-95 may help in denaturing Protine but I don’t think you have to keep it at that high temperature you can hit 85-95 and then cool down to 63-73 for pasturing

[@harshbarot4952]

And gel like structure has nothing to do with pasteurization it’s casein matrix structure with CACL please get your facts right

[@munasheignatiusthomas1983]

Homogenization is not only about cooling milk, it is mainly used for breaking down the fat globules in the milk to create a uniform emulsion. Also isn't pasteurization heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds) and then rapidly cooling it?

[@gayatrijoshi5142]

Well explained ☺

[@bioscience6853]

Thanks

[@diljan8234]

Mashaallah
Maza agaya😊
It was nice but u didn't add how it forms yogurt
How streptococcus bacteria acts on it like on proteins,fats etc?

[@user-qg4hz9kh3s]

What is purpose of stablizer?

[@samscollection3541]

Well explained 👏
But small doubt why don't you say about how the flavors can be mixed in industries

[@tsegugarment]

ple can i call onlien ?

[@marlozano9706]

Great info. Speak slight slow ( advice)

[@dalidas2108]

Some yoghurts are more slimy than the others and do not form cracks when we try to take them with spoon. How do yoghurts become extra smooth and slimy?

[@priyanshi5319]

homogenization procedure as it reduces fat globules and suspends fat particles in milk homogeneously

[@tsegugarment]

dear frinds ple can we talk with online

[@joyobasi6613]

Please how do I get this microbes.

[@bioscience6853]

We need cultivate them in the lab

[@travinbonifas6031]

POnna haththa youghurt eka araganin puke
😃