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5 Cards in this Set
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- Back
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How is yogurt produced? |
-By the fermentation of the milk sugar lactose. This fermentation produces lactic acid & various aldehydes that give the yogurt its flavor. |
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Most important statements to know for this chapter. |
-The lactic acid also denatured casein milk proteins. Heating the milk before adding the bacterial cultures denatures a whey protein called lactoglobulin. The yogurt thickness as the denatures lactoglobulin & casein form a mesh. The more protein forming the mesh you have, the thicker the yogurt. |
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What are the common Gram-positive bacilli used to make yogurt? |
-lactobacillus acidophilus -Bifidobacterium Longum |
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Symbol for casein milk proteins |
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Why was milk heated up? |
To Break down its 3D shape by denaturization. Ph went down. |
