yoghurt

Question 1

production

Answer 1

• whole, low fat or skimmed milk is homogenised
• it is pasteurised at 90 degrees then cooled at 37 degrees
• lactosebacillus bulgaris is added to the milk which is incubated at 6-8 hrs
• lactose is then changed to lactic acid and the milk proteins coagulate
• the yogurt is cooled and flavours and colors are added

Question 2

protein

Answer 2

small quantity of hbv protein

Question 3

fat

Answer 3

depending on milk used

Question 4

carbohydrates

Answer 4

added sugar and fruit

Question 5

vitamins

Answer 5

contains vitamin A and B

Question 6

minerals

Answer 6

good source of calcium