Food Production - Biotechnology - Yoghurt Production - GCSE Biology (9-1)

[@__kooks__]

Man explained an hour lecture in barely 3 minutes, thank you very much.

[@sabahalsonosi]

it is very informative , however, wanted to correct point number two, the pasteurization process , the temperature limit should be 90 to 95 C for 5 minutes, this will help to denture the way protein so that the jelly formed will be more stable otherwise the jelly formed will be so weak and the water holding capacity for the formed network is very weak as well. thanks

[@astrlr]

This was really informative and helped me so much with my school project! Thank you so much!

[@nethmiuthpala4769]

This was really helpful even there isn't much animation

[@hugodvh1237]

WOW this really helpful

[@hiyafatima4030]

Thank you Sir This content of the video helps me in make my assignment 😊

[@Ahmed_the_gamerr]

thank you this really helped me so much!!

[@achalkumar2738]

Thank you so much sir for giving information

[@jannatulferdous9127]

sir,are your lectures relevant to GCE syllabus?

[@xeoscorp]

Yes

[@jupiterwarrior2645]

should i use your time and degrees for pasterisation or my textbook ???????

[@lemonlime8949]

Wooowowoooo

[@zoineuddin6656]

Niceee fr

[@princessramonah21]

How about in plant-based milk fermentation? Thank you

[@xeoscorp]

Lemme guess, you have an exam today

[@marcusisan05]

@@xeoscorp yep ahahah

[@srivishvanathgovind8881]

How to ferment vitamin b12 with yogurt by adding cobalt sulphate and strain of microbe

[@chindo_translator]

Why 72 degree celcius for 15seconds and not minutes??

[@xannn-s1004]

Kok bisa bang