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Factors affecting yoghurt making

Factors affecting yoghurt making

  • Yoghurt is made from milk by bacteria such as Lactobacillus bulgaricus. The bacteria live on the sugars in the milk. They convert lactose into lactic acid as they aspire anaerobically (glucose à lactic acid)
  • A variety of factors affect yoghurt making, such as the type of bacteria used, the type of milk used, the levels of nutrients in the milk, the temperature of the mixture of milk, bacteria and the pH.

These factors can affect both the speed at which yogurt is made from milk, and also the type of yoghurt is produced.