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Yoghurt Production By Two Starter Culture

835 words - 4 pages

Yoghurt is a cultured dairy product which is made from the mixing of standardized milk with the activity of a symbiotic blend of Streptoccoccus thermophilus and Lactobacillus delbruekii subsp.Bulgaris (LB) cultures. Usually, the making of yoghurt involved the pretreatment of milk follow by the homogenization, heat treatment, cooling to incubation temperature, inoculation with starter, fermentation , cooling, post fermentation treatment, chilling and lastly packaging for commercial yogurt production. In this experiment, the making of yoghurt followed the batch process. The 1000ml of UHT milk is mixed with some milk powder to increase the content of milk solid non fat in the milk in order to ...view middle of the document...

08 which near neutral while the result for the mixture of milk being incubated for 5 hours is pH 4.45. The result show that fermentation have occurred where the strain culture have started to utilized the lactose as an energy source and produced lactic acid which lower the pH value of the milk mixture. Generally, Streptoccoccus thermophilus strain tend to grow first before Lactobacillus delbruekii subsp.Bulgaris (LB) strain generating formic acid that stimulate and aid the grow of Lactobacillus delbruekii subsp.Bulgaris (LB) cultures. As Streptoccoccus thermophilus grow, they respired and removed the oxygen content in the milk to create an anaerobic condition. They responsible for the initial pH drop of the milk mixture. The pH value for the mixture after 24 hours of incubation is pH 4.44 which is much lower than the pH value after 5 hours of incubation. This is because, the longer the incubation process, the longer the fermentation process and the more the production of lactic acid. During this moment also, both Streptoccoccus thermophilus and Lactobacillus delbruekii subsp.Bulgaris (LB) cultures should be growing and worked together to produce lactic acid. These cultures grow rapidly when together than separately. When the acid accumulated, Streptoccoccus thermophilus strain are suppressed as it is less acid tolerant compared to Lactobacillus delbruekii subsp.Bulgaris (LB). Thus, Lactobacillus delbruekii subsp.Bulgaris (LB) will ferment the remaining lactose and decrease the pH value to near pH 4.0. As the pH value go...

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