Question

Answer these questions about making a yogurt.

Answer 1

It should be noted that milk is pasteurized at the start of the process in order to kill bacteria.

• The mixture of milk and bacteria is incubated at 45 °C to kill the bacteria.

• The drop in pH causes milk to thicken. Fermentation is stopped when the alcohol concentration rises to a point where it kills the yeast cells.

Lastly, making yogurt is a way of preserving the nutrients from milk as the bacteria ferment the milk thereby turning the lactose sugars to lactic acids.

Learn more about yoghurt on:

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Answer 2

Explanation:

To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest.