Question

4.
what is the basic process for
production of yoghurt, cheese
and cream​

Answer 1

The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.

Answer 2

Answer:

addition of lactobacillus

Explanation:

The lactobacillus is a type of bacteria which multiply very fast in the given temperature and environment thus they multiply continuously and we get yoghurt