Need help bio p 3

[M-16]

Is manufacturing yoghurt in the syllabus

 

[Osmix1995]

yes as well as insulin and penicillin

 

[M-16]

I know about pancreas and insulin but I don't know about anything about the yoghurt so if you have any notes about it can you plz give it to me

 

[roubair ashraf]

YOGHURT
Steps:
1. The milk is heated to about 87°C to kill off any microorganisms found in the milk
2. It is then left to cool to about 35-40°C
3. A small amount of pre-prepared yoghurt is added as source of the needed microorganism
4. The milk is then left in an incubator at a suitable temperature, and during this period the bacteria feeds on the milk sugar (lactose) producing lactic acid and energy
5. The lactic acid changes the pH of the milk, and it coagulates, forming curds
6. The yoghurt is then preserved in a refrigerator, so as to stop the action of the bacteria, otherwise the lactic acid content would be too high and this makes the yoghurt sour

SINGLE CELL PROTIEN
Since microorganisms reproduce rapidly, and their cells contain a high proportion of protein, they are sometimes used as food.
Steps:
1. The fermenter is first sterilized to avoid any negative effects brought about by other microorganisms
2. Any non-harmful bacteria/fungi/algae/plankton is brought to the fermenter
3. Sterilized nutritive materials are added, like air for aerobic respiration
4. The products are then taken to be used

 

[M-16]

Thanks , they are really usefull

 

[roubair ashraf]

welcx gd luck