664699
Descripción
Mapa Mental por alice.finlay, actualizado hace más de 1 año
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Creado por alice.finlay
hace más de 10 años
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Making Yoghurt
- Useful bacteria used to make
- CHEESE
- YOGHURT
- VINEGAR
- COMPOST
- SILAGE
- CHEESE
- Main stages of making yoghurt
- 1. Sterilise all equipment
- 2. Milk is pasteurised (heated then cooled)
- 3. Bacterial culture added and incubated
at 47 degrees celcius
- 4. Collect samples and test readiness
- 5. Flavours and colours added ready for packaging
- 5. Flavours and colours added ready for packaging
- 4. Collect samples and test readiness
- 3. Bacterial culture added and incubated
at 47 degrees celcius
- 2. Milk is pasteurised (heated then cooled)
- 1. Sterilise all equipment
- LACTOBACILLUS is the name given to
the bacteria used to make yoghurt
- How is bacteria used to
make yoghurt?
- Lactobacillus breaks down
lactose in milk.
- These then produce lactic acid, lowering
the pH and making it more acidic
- Lactic acid produced thickens yoghurt - This
is why it is no longer runny
- Lactic acid produced thickens yoghurt - This
is why it is no longer runny
- These then produce lactic acid, lowering
the pH and making it more acidic
- Lactobacillus breaks down
lactose in milk.
- pH of milk against time
- pH decreases over time
Recursos multimedia adjuntos
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