Production of yogurt by fermentation | Preperation of yogurt | Bio science

[@helloamitchauhan]

Homogenisation done to reduce the size of fat droplets present in the milk so that fat particle stays suspended in the milk.

[@milapdudhat5780]

By applying high pressure near about 10.3 kpa pressure

[@harshbarot4952]

Pasteurization shall happen either at 73c or 63c depending on batch or HTST, what you explained about 85-95 may help in denaturing Protine but I don’t think you have to keep it at that high temperature you can hit 85-95 and then cool down to 63-73 for pasturing

[@harshbarot4952]

And gel like structure has nothing to do with pasteurization it’s casein matrix structure with CACL please get your facts right

[@cynthiabentil3723]

Nice video It's really helpful to me What is a stabilizer, where can I buy it and what quantity can be used? Thanks in advance

[@anjalikrishna7507]

Really helpful video ... Thank you so much

[@bioscience6853]

My pleasure

[@nusrathbegum8846]

Nice explanation 😊😊 Helpful to understand

[@bioscience6853]

Thank you

[@shornmwirigi22]

Do you know how to measure the industrial sugar? because when I use the normal sugar we use at home it changes yogurt's taste after 1 day

[@munasheignatiusthomas1983]

Homogenization is not only about cooling milk, it is mainly used for breaking down the fat globules in the milk to create a uniform emulsion. Also isn't pasteurization heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds) and then rapidly cooling it?

[@adarshtk9883]

Thanks brother💝

[@diljan8234]

Mashaallah Maza agaya😊 It was nice but u didn't add how it forms yogurt How streptococcus bacteria acts on it like on proteins,fats etc?

[@naasirabdi4044]

Thank you so. Much all this process of making yoghurt how many hours or days wil take from 0 to yoghurt

[@gayatrijoshi5142]

Well explained ☺

[@bioscience6853]

Thanks

[@bhatilham7721]

Thank u sir ....more informative

[@bioscience6853]

My pleasure

[@dalidas2108]

Some yoghurts are more slimy than the others and do not form cracks when we try to take them with spoon. How do yoghurts become extra smooth and slimy?

[@priyanshi5319]

homogenization procedure as it reduces fat globules and suspends fat particles in milk homogeneously

[@RitaRita-pj4yi]

Nice presentation

[@bioscience6853]

Thanks

[@zayn..098]

Thank you bro

[@marlozano9706]

Great info. Speak slight slow ( advice)

[@samscollection3541]

Well explained 👏 But small doubt why don't you say about how the flavors can be mixed in industries

[@AmanSharma-e4i]

What is purpose of stablizer?

[@BobzugNDINAWe]

That's what I want

[@Veruas]

noice one

[@joyobasi6613]

Please how do I get this microbes.

[@bioscience6853]

We need cultivate them in the lab

[@sahilawaghade5832]

Please speech slow.

[@tsegugarment]

ple can i call onlien ?

[@tsegugarment]

dear frinds ple can we talk with online

[@travinbonifas6031]

POnna haththa youghurt eka araganin puke 😃