What role do bacteria play in making yoghurt?

Bacteria ferment lactose in milk, producing lactic acid which gives yoghurt its texture and taste.

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What is the main bacterium used in yoghurt production?

Lactobacillus.

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Why is equipment sterilised before making yoghurt?

To kill unwanted microorganisms and prevent contamination.

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What is pasteurisation and why is it important in yoghurt making?

Heating milk to 72°C for 15 seconds to kill harmful microorganisms.

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At what temperature is milk incubated to make yoghurt?

40-45°C.

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What happens to milk during the incubation process in yoghurt making?

Lactobacillus ferments lactose into lactic acid, souring and thickening the milk.

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Why is yoghurt stirred and cooled after fermentation?

To halt the action of Lactobacillus bacteria and set the yoghurt's consistency.

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How do microorganisms like yeast contribute to food production?

Yeast is used to bake bread and brew beer.

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What are some food products made using microorganisms?

Yoghurt, cheese, vinegar, bread, beer, and certain food additives.

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Why is lactic acid important in yoghurt production?

It contributes to yoghurt's distinctive taste and texture.

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What additional ingredients can be added to yoghurt before packaging?

Flavourings, colorants, and fruit.

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