Microorganisms In Food Industry Flashcards
What is the point of homogenisation in yoghurt production?
Converts milk which is made up of lots of fat globules suspended in water, into thick milk with a uniform distribution of flats globules.
What is the name for the culture of bacteria used in yoghurt production?
Lactobacillus
What is pasteurisation in yoghurt production?
When you heat the thick milk at 90°C for 15 to 30 seconds and cool it to 45°C. This removes any dangerous pathogens or bacteria which could cause disease. The milk at this stage is also thicker due to the denaturation of casein (milk protein)
What is the point of incubation in yoghurt production?
The incubation is when the culture of bacteria (Lactobacillus) is added and kept at a constant temperature of 45°C. This causes the conversion of lactose to lactic acid.
Why is the temperature of 45°C chosen for incubation in yoghurt production?
Lactobacillus is a type of thermophilic bacteria, meaning they prefer high temperatures for growth, therefore 45°C is an optimum. Furthermore such a high temperature also inhibits the growth of pathogenic bacteria.
Why is cooling important as the final step of yoghurt production?
As coolling to 4°C halts the reaction so yoghurt does not go off or go sour. This is also when flavouring can be added.
