Scribd Logo
Upload

Welcome to Scribd!

  • 18 views

    MIC302 in Course Lab

    Uploaded by

    FARIHA ALAM
    Lactic acid fermentation is used to produce yogurt. During fermentation, lactose in milk is converted by bacteria into lactic acid and acetaldehyde, lowering the pH and causing the milk protein casein to coagulate into a solid curd. Specifically: 1. Milk is pasteurized then inoculated with starter cultures including Lactobacillus bulgaricus and Streptococcus thermophiles. 2. These bacteria ferment the milk sugar lactose, producing lactic acid which lowers the pH and causes casein to coagulate, forming yogurt. 3. After 4 hours of incubation at 37°C, the milk lactose was observed to have solidified due to bacterial

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    MIC302 in Course Lab

    Uploaded by

    FARIHA ALAM
    18 views3 pages
    Lactic acid fermentation is used to produce yogurt. During fermentation, lactose in milk is converted by bacteria into lactic acid and acetaldehyde, lowering the pH and causing the milk protein casein to coagulate into a solid curd. Specifically: 1. Milk is pasteurized then inoculated with starter cultures including Lactobacillus bulgaricus and Streptococcus thermophiles. 2. These bacteria ferment the milk sugar lactose, producing lactic acid which lowers the pH and causes casein to coagulate, forming yogurt. 3. After 4 hours of incubation at 37°C, the milk lactose was observed to have solidified due to bacterial

    Original Title

    MIC302 In Course Lab

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Lactic acid fermentation is used to produce yogurt. During fermentation, lactose in milk is converted by bacteria into lactic acid and acetaldehyde, lowering the pH and causing the milk protein casein to coagulate into a solid curd. Specifically: 1. Milk is pasteurized then inoculated with starter cultures including Lactobacillus bulgaricus and Streptococcus thermophiles. 2. These bacteria ferment the milk sugar lactose, producing lactic acid which lowers the pH and causes casein to coagulate, forming yogurt. 3. After 4 hours of incubation at 37°C, the milk lactose was observed to have solidified due to bacterial

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views3 pages

    MIC302 in Course Lab

    Uploaded by

    FARIHA ALAM
    Lactic acid fermentation is used to produce yogurt. During fermentation, lactose in milk is converted by bacteria into lactic acid and acetaldehyde, lowering the pH and causing the milk protein casein to coagulate into a solid curd. Specifically: 1. Milk is pasteurized then inoculated with starter cultures including Lactobacillus bulgaricus and Streptococcus thermophiles. 2. These bacteria ferment the milk sugar lactose, producing lactic acid which lowers the pH and causes casein to coagulate, forming yogurt. 3. After 4 hours of incubation at 37°C, the milk lactose was observed to have solidified due to bacterial

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    Name of the experiment: Yogurt preparation by Lactic Acid

    fermentation.
    Principle:
    Production of yogurt mainly occurs due to bacterial fermentation.
    Fermentation is cellular respiration that occurs when oxygen is not present. In
    fermentation, organic foods like lactose from milk are converted into more
    simple compounds, and chemical energy is produced in the form of ATP.
    While preparation of yogurt, milk sugar lactose is fermented by lactose
    fermenting bacteria. ẞ-galactosidase or lactase enzyme of the bacteria
    provided through starter culture break down lactose into simple sugars
    glucose and galactose. These simple sugars are converted into final products,
    lactic acid, and acetaldehyde through fermentation. An enzymatic reaction in
    yogurt preparation can be noted as:
    Starting substrates End Products
    ẞ-galactosidase Fermentation
    Lactose ----------------- Glucose + Galactose----------------- Lactic acid + Acetaldehyde
    The production of acetaldehyde and lactic acid lowers the pH of milk and is
    the reason behind its sour, tart taste. This acidic pH causes the milk protein
    casein to coagulate and precipitate, which forms the solid curd of yogurt.
    Apart from the solid part, a watery, leftover part also remains, which is
    known as whey. Acetaldehyde is responsible for the distinct taste of yogurt.
    Lactobacillus bulgaricus and Streptococcus thermophiles are commonly
    used in the preparation of yogurt and under appropriate conditions, such as
    correct temperature and moisture content, these organisms are able to ferment
    the milk sugar lactose, producing lactic acid. Low pH due to lactic acid
    production, milk protein casein forms yogurt. The fermentation process
    involving Lactobacillus bulgaricus drops the pH to near 4.4. In addition, due
    to the isoelectric pH range, a greater amount of milk proteins will be
    solidified.
    Procedure:
    1. 450mL of milk was taken in a conical flask using a measuring cylinder.
    2. After that, the conical flask containing milk was heated using a spirit
    lamp for pasteurization. At this stage, the milk was heated at 68ºC for
    10 minutes at 2000 to 2500 psi pressure. While providing heat, the milk
    was continuously stirred using a glass rod, which is done to make the
    milk homogeneous. The appropriate temperature for pasteurization was
    maintained by checking with a thermometer.
    3. After 10 minutes, the heat treatment was stopped, and the conical flask
    containing the milk was allowed to cool. During this phase, the
    temperature was also checked with a thermometer.
    4. When the temperature of pasteurized milk reached 37-42 ºC, the milk
    was transferred to three 150 mL beakers and one tablespoon of starter
    culture was added to each beaker.
    5. Then, the opening of the beaker was covered with aluminum foil. All
    three of the beakers were kept for incubation at 37 ºC for 3 to 6 hours.
    After each hour, the beakers were checked for yogurt formation.
    6. Finally, the yogurt was kept in the refrigerator to be cooled and
    properly settled.
    Observation & Result:
    After incubation for 4 hours at 37ºC, we can see the milk lactose get
    solidified.
    Figure: The settled yogurt after incubation and refrigeration.

    Discussion:
    The aim of this experiment is to produce yogurt by the bacterial fermentation
    of milk. The procedure started with the inoculation of bacterial culture in
    milk after pasteurizing at 68ºC. Then, incubating the milk for 4 hours at 37ºC
    lets the organism ferment the milk sugar lactose, producing lactic acid, and
    the milk lactose gets clotted. Instead of Lactobacillus bulgaricus,
    Streptococcus thermophiles can be used in the preparation, but it may take
    more time to solidify, and the pathogen inhibition is not even proper. If any
    food flavor is added in this preparation, it can affect the pH of the medium
    and it may take more time to solidify.

    You might also like