Objective: To investigate the factors which affect the production of yoghurt

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Title: Investigating The Factors Which Affect The Production Of Yoghurt

Objective: To investigate the factors which affect the production of yoghurt

Background summary:

Fermentations are a significant way of modifying raw fresh food. The fermented product has properties that are different from the original material. The term fermentation is used in two senses. In the narrower biochemical sense, fermentation is a form of anaerobic respiration and is a means by which organisms, or cells within organisms, obtain energy from an inorganic substrate in the absence of oxygen. In the broader sense, the term is used to describe a very wide range of process carried out by microorganisms.

Fermentation of milk into yoghurt is both a very ancient and a widespread practice. In Europe, they are most familiar with yoghurt from cow's milk, or from sheep, but milk from other mammals, including goats, buffalo and camels, is also used. Probably the first yoghurt was from the Middle East. Milk being carried out under warm conditions doubtless became sour, developed agreeable flavours and could be kept longer than fresh milk, with obvious advantage to nomadic people.
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In this practical, we investigate some of the factors that affect the production of yoghurt. Bacteria in the starter culture ferment milk sugars to produce organic acids, such as methanoic and lactic acid, and consequently the pH will fall. The rate of change in pH can be used to indicate the rate of formation of yohgurt.

Materials:

UHT milk, natural yogurt to use as a starter culture, boiling tubes, pipettes, syringes, cling film, glass stirring rod, pH paper, water bath.

Method:

. 10 cm3 of fresh milk is added into a boiling tube.
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