Question

How would the process of formation of yogurt change if you added lactase to the milk prior to inoculation of the bacteria? Write a hypothesis

Answer 1

.So, here’s the answer to your question.

Basically Yogurt is the milk that is fermented which contains Streptococcus thermophilus and Lactobacillus Bulgaria as the cultures of bacteria.

The type of yogurt depends on the type of milk that we choose for preparation. Lowfat milk gives yogurt with less fat and vice-versa. Skimmed milk is used to get the yogurt with no fat at all.. For the packaging and selling purposes, stabilizers are used which provide the texture and syneresis of yogurt which is optional.

Moving onto the bacterial cultures that are mentioned in the beginning of the answer Streptococcus and the Lactobacillus to ferment the milk sugar called the lactose to obtain the lactic acid. Yogurt forms when the amount of lactic acid increases and as result of which the pH value increases which forms the clotting of milk .

Probiotic cultures used will have immense health benefits to mankind. The immune system gets improved, smooth digestion and other gastrointestinal problems can be avoided.

Now moving onto the main part of the question that is the process. Steps include

1. The composition of milk and Ingredients

2. Milk Pasteurization

3. Homogenization

4. reducing the milk temperature

5. Inoculation using bacterial Cultures

6. cooling

7. Addition of any flavors and packaging

1. The composition of milk and Ingredients

As mentioned earlier the composition of milk is taken based on our requirement . Dry milk is the most preferable one. Stabilizers can be added if required

2. Pasteurization of  Milk

The temperature is 185 degrees Fahrenheit for about 3o minutes is maintained. This causes the denaturation of serum proteins. Water separation can be avoided as a result of which fine texture can be obtained. The higher temperature makes it suitable for the bacterial culture to grow

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3. Homogenization

Fine Mixing of ingredients at about 2000 to 2500 psi improves the consistency of the yogurt

4. Reducing the milk temperature

The temperature of about 108 degrees Fahrenheit of cooling is maintained for the growth of bacterial culture

5. Inoculation using bacterial Cultures

The cultures are added and mixed with the cooled milk.

6. Cooling

A pH of 4.5 is maintained which allows the fermentation and gives a nice flavor to the yogurt. This is a bit time consuming and then yogurt is cooled at about 7 degrees celsius in order to stop the fermentation

7. Addition of any flavors and packaging

Yogurt  is taken out of the fermentation container after adding any desire fruit flavors as of choice and then subjected to packaging

I hope this helps. Please do let me know if I can help you with anything.

BEST OF LUCK

Thank you