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What is Making Yogurt: Temperature Effects about?

This document discusses how to make yogurt through fermentation of milk using beneficial bacteria. It explains that heating milk to around 85°C kills harmful bacteria, and cooling it to around 43°C before adding starter culture allows the starter bacteria to grow and produce lactic acid, curdling the milk into yogurt. An experiment was conducted with two pots of milk - one had starter added after cooling to 43°C and resulted in good yogurt, while the other had starter added at 100°C and resulted in watery,

Author

Chitra Kavivannan

Language

EN