write a short note on : production of yoghurt
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Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. ... To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds.
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Yogurt is delivered utilizing a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus microorganisms. ... To create yogurt, drain is first warmed, for the most part to around 85 °C (185 °F), to denature the drain proteins with the goal that they don't frame curds.
The capacity of the starter societies is to age lactose to create lactic corrosive.
The expansion in lactic corrosive declines pH and makes the drain coagulation, or shape the delicate gel that is normal for yogurt.
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