YOGHURT
1. The equipment is streilised, this kills off microorganisms.
2. Milk is pasteurised, and then cooled.
3. A starter culture of bacteria is added, mixture is incubated in a fermenter.
4. Bacteria ferments lactose sugar in mlk to form lactic acid. Lactic acid causes the milk to solidify into yoghurt.
5. Flavours and colours can be added to the yoghurt which is then packaged.
Comments
Report
Report