5.7 Yogurt

5.7 Understand the role of bacteria (Lactobacillus) in the production of yogurt.

1. Cow produces milk
2. Milk treated to remove pathogens (e.g. TB). This is called pasteurization. 
3. The milk sugars are converted into lactic acid (By incubating the milk at 45-46C and to add the lactobacillus)
4. Acid will result in a lower PH and causes milk proteins.
5. Milk proteins will solidify (yogurt).