Question

write a short notes on yogurt productions

Answer 1

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. After heating, the milk is allowed to cool to about 45 °C (113 °F).[3] The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.[