What can i write almost the use of microbes for the preparation of yoghurt?
any website u knw..or can u gv me brief description.
the main topic is "'IMPORTANCE OF MICROBIOLOGY IN YOGHURT PREPARATION"
Answers: Yogurt making and cheese making is simply bacterial fermentation of milk. Bacteria respires anaerobically to convert lactose in milk to lactic bitter, which cause milk to curdle, thus forming your yogurt.
Note that glucose is needed to respire for humans, so lactose (milk sugar) is bacteria's equivalent. When we respire anaerobically due to insufficient oxygen, we produce lactic bitter too. (which causes tireness.)
Various lactobacilli are responsible for the production of yogurt. Look up Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus.
Cleanliness is called for to prevent contamination that could give you a ropey texture. Temperature control is critical. There are several decent websites around yogurt making.
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