Incubate milk at 42°C for 3 h. Refrigerate samples.
RESULT AND DISCUSSION
Measure the lactic acid and pH of the milk before fermentation. Do same measurements after fermentation was completed and overnight storage. Discuss the effect of inoculum rate and solid content on the pH and lactic acid production rate clearly.
Research the following topics;
Names of microorganisms used in yogurt fermentation.
What is symbiosis?
Reason of heating milk at 85-90°C for 30 min. Why is it necessary to cool coagulum after
What happens during fermentation of yogurt?
What should be the optimum pH, lactic acid and solid content of yogurt?