inference of making the yoghurt from milk in laboratory and study of the bacteria in under the compound microscope
Answers
Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.
Answer:
Firstly, add few drops of yogurt in the luke warm milk and let is settle for few hours without moving or touching it.
after few hours the bacteria must have done their work and the milk would have been converted into yogurt.
To see the bacteria that is involved in the process of fermentation of milk and converting it into curd or yogurt.
A small drop of yogurt is taken on the slide and it is observed under microscope and there can be seen is rod shaped bacteria Lactobacillus which acts on the milk protein to give yogurt its texture.
some other bacteria found in the yogurt is Streptococcus salivarius subsp. and some species of Bifidobacterium bifidus.