Process of Yogurt: 1. Explain the nutrition changes from the milk to the yogurt?
ID: 96663 • Letter: P
Question
Process of Yogurt:1. Explain the nutrition changes from the milk to the yogurt? 2. What are the microbes in this process and what they do in this process? 3. Exp lain why milk needs to be heated? 4. Explain why milk needs to be cool before add the yogurt?
Process of Yogurt:
1. Explain the nutrition changes from the milk to the yogurt? 2. What are the microbes in this process and what they do in this process? 3. Exp lain why milk needs to be heated? 4. Explain why milk needs to be cool before add the yogurt?
1. Explain the nutrition changes from the milk to the yogurt? 2. What are the microbes in this process and what they do in this process? 3. Exp lain why milk needs to be heated? 4. Explain why milk needs to be cool before add the yogurt?
1. Explain the nutrition changes from the milk to the yogurt? 2. What are the microbes in this process and what they do in this process? 3. Exp lain why milk needs to be heated? 4. Explain why milk needs to be cool before add the yogurt?
Explanation / Answer
Answer 1) The nutritional changes from the milk to the yogurt includes:
Answer 2) Microbes: The two strains of bacteria involved in the yogurt formation are Lactobacillus bulgaricus and Streptococcus thermophilus.
Both bacteria appear to have a symbiotic relationship between them. The primary function of microbes is to ferment or convert the milk sugar (lactose) into lactic acid which causes a decrease in pH. The acidic pH activates rennin enzyme (a component of rennet enzyme) which is responsible for the curdling of milk and forms the soft gel that is a characteristic of yogurt.
Answer 3) Whey proteins are unable to precipitate at yogurt pH. The heating of milk causes the denaturation of whey proteins and enables casein micelles to form a uniform gel-like network of yogurt at low pH. Heating also ensures the growth of beneficial bacteria only.
Answer 4) The alteration in temperature helps to produce a thicker and slightly milder yogurt. Therefore milk needs to be cool before adding the yogurt.
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