Yoghurt

1
Yoghurt Cheese

• Milk contains bacteria
• Bacteria feed anaerobically on the sugar in milk
  (lactose)
• Lactose Lactic Acid
• This is lactic acid fermentation
• The acid makes the pH of the milk go down
• The lactic acid curdles (coagulates) the milk -
  makes it lumpy

2
Cheese Making

• 1) Milk is pasteurised at 73oC, then cooled
• 2) Bacteria are added to curdle milk
• 3) An enzyme is added to separate the solid
  material (curds) from the liquid material (whey)
• 4) Curds are cut into blocks
• 5) Salt added (to slow bacterial growth)
• 6) Left to ripen and develop flavour