understand the role of bacteria (Lactobacillus) in the production of yoghurt
-start with the milk from the cow.
-milk needs to be treated to remove pathogens such as TB bacillus (process called pasteurisation) heat treatment.
-milk sugar is converted into lactic acid. (incubating the milk at 45-46 degrees c) and add the lactobacillus.
-lactobacillus produce the enzymes which are going to break the milk sugar lactose and this will produce lactic acid.
-the acid will result in a low PH. acidic conditions causes the milk protein to solidify. solidification of milk product is yoghurt.
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