yoghurt

Question 1

production of yogurt -1

Answer 1

homogenised - milk is homogenised

Question 2

production of yogurt - 2

Answer 2

pasteurised - milk is pasteruried at 90*C for 15-30 minutes

Question 3

production of yogurt - 3

Answer 3

cooled - milk is cooled to 37*C to provide the ideal growth temperature for the affection of the start culture

Question 4

production of yogurt - 4

Answer 4

starter culture - a starter culture of lactic acid bacteria is added

Question 5

production of yogurt - 5

Answer 5

fermentation - the mixture is incubated for 6 to 8 hours to allow the starter culture to ferment. during this time milk thickens due to protein coagulation and lactose is converted to lactic acid

Question 6

production of yogurt - 6

Answer 6

cooled - yoghurt is cooled at 5*C to stop fermentation. at this point natural yoghurt is produced

Question 7

production of yogurt - 7

Answer 7

packaging - yoghurt is packaged in containers of varying size e.g. 125g or 500g, made of varying materials,e.g. plastic or cardboard

Question 8

production of yogurt - 8

Answer 8

labelling - the packaging is labelled with details including the type of yoghurt, storage instructions, ingredients, allergy advice and nutritional information