How to prepare yourget (bio)

[saleena]

Can u tell me the way to prepare cheese and yourget which is necessary for the biotechnology lesson

THanks in advance

 

[KarachiRocker]

Yoghurt Making:
Yogurt is made by adding a mixture of bacteria to milk, including one called LACTOBACILLUS. Sometimes, the milk is heated strongly before this is done,
In order to kill any bacteria which are already in it. The milk containing lactobacillus is kept at temperature which is suitable for the growth of bacteria
i.e between 32-40 C. The bacteria then secrete protease which break downs casein to peptides, and another enzyme which breaks down lactose to lactic acid. This acid helps to make the yoghurt thicken, and gives yoghurt characteristic flavor.

Cheese Making:
The milk is first heated and then cooled before the bacteria are added. Bacteria of species " Streptococcus " is then added. This bacteria converts lactose to lactic acid. An enzyme called rennet is then added, and this converts soluble casein to insoluble casein. Done !

 

[Asad95Zaidi]

Yoghurt is prepared by fermenting milk by using certain bacteria like 'Lactobacillus Bulgaricus' and 'Streptococcus Thermophilus'. Milk is incubated with these bacteria. The 'Streptococcus' removes the oxygen creating anaerobic conditions and then the lactobacillus respires anaerobically and converts milk sugar, lactose, to lactic acid. The acid causes the milk protein, casein, to curdle producing the yoghurt. The produced yoghurt can be flavoured by adding sugar or fruits. Hope it answers you question.

 

[sksuriza]

Yoghurt Making:
Yogurt is made by adding a mixture of bacteria to milk, including one called LACTOBACILLUS. Sometimes, the milk is heated strongly before this is done,
In order to kill any bacteria which are already in it. The milk containing lactobacillus is kept at temperature which is suitable for the growth of bacteria
i.e between 32-40 C. The bacteria then secrete protease which break downs casein to peptides, and another enzyme which breaks down lactose to lactic acid. This acid helps to make the yoghurt thicken, and gives yoghurt characteristic flavor.

Cheese Making:
The milk is first heated and then cooled before the bacteria are added. Bacteria of species " Streptococcus " is then added. This bacteria converts lactose to lactic acid. An enzyme called rennet is then added, and this converts soluble casein to insoluble casein. Done !

hey streptococcus does not convert lactose to lactic acid..... it creats an anaerobic conditon for 'lactobacillus' (bacteria) to convert lactose to lactic acid.... pluz in chese making the fat and the protein content is used to make chese.......
in chese making bacteris n funji are used while in yoghurt only bacteris is used

[/img]http://static.tumblr.com/62nmzln/bz2lfje3d/sasuke_naruto_banner.png