PURPOSE

To practice production of yogurt using various applications.

THEORY

Yogurt is a dairy product that produced by lactic acid fermentation of milk. By adding lactic acid bacteria; L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus as starter culture, lactic acid fermentation starts. Lactose in milk is fermented by the bacteria and converted to lactic acid, acetaldehyde, acetoin, aceton, diacetyl, butanone-2, volatiles fatty acids and ethanol. All these compounds give yogurt its flovour, taste and aromatic and acidic structure. When fermentation occurs, proteins in milk are coagulated, so the texture and consistence of yogurt are formed.
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