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Fermented Yogurt Project Paper

Allyssa Clark

One of the easiest do-it yourself projects it happens to be one of the most contentious. Yogurt

cultures contains Lactobacillus bulgaricus and Streptococcus thermophilus. (these are the good bacteria

responsible for all of yogurts health benefits, including aiding in digestive health). It became very popular due to

many factors introduction of fruit and other flavorings into yogurt. Yogurt general is a high, protein food- low

calorie food is also making it popular choice for those on diets, and it goes well with other ingredients for mixing

or dipping, such as fruits,nuts,candies and vegetables. Another interesting property of yogurt is that it has been

shown to improve bad breath. The function of the starter cultures is to ferment lactose (milk sugar) to produce

lactic acid. The increase in lactic acid decreases ph and causes the milk to clot, or to form the soft gel that is

characteristic of yogurt. The fermentation of lactose also produces flavor compounds that are characteristic of

yogurt. Yogurt is one of the most common ways to consume healthy beneficial to the gut known as probiotics.

There are many beneficial ways that yogurt is producing health benefit (For people that are lactose intolerant),

the growth of people buying yogurt products different types (low fat and no fat, creamy, drinking, bio yogurt,

organic, and frozen), interesting how it spread becoming popular very fast, and why people like it so much. Here

is a peek at the past, the present and the future of one of humanitys oldest and widely-shared foods.

Fermented yogurt is a turkish in origin, was a fast process that became popular pretty fast - emerging

markets. Who discovered the creation of yogurt first started with a turkish man Daniel Carrasco the son of
Danone founder Isaac, and Juan Metzger, took over a small yogurt factory in Bronx, New York - the company is

now called Dannon in the United States (yogurt with fruit on the bottom was introduced in 1947 by Dannon).

Other historical texts, believe yogurt was made by accident in Mesopotamia when producing animals were first

domesticated.

Procedure :

1. Heat 1 liter (approximately 1 quart)


of milk in a beaker slowly to 85 C
and maintain at that temperature for
2 minutes.
2. Cool milk in a cold water bath to
42-44 C. The cooling process
should take about 15 minutes.
3. Add 5 g of starter culture to the
cooled milk and mix with a glass
rod. See Note 2.
4. Cover the container to minimize the
possibility of contamination.
Incubate at 42C for 3 to 6 hours
undisturbed until the desired custard
consistency is reached. Yogurt is set
when the mixture stops flowing as
the container is tipped slowly. Fluid
yogurt results if the mixture is stirred
as the coagulum is being formed.
See Note 3.
5. The fresh made yogurt is ready for
consumption when it is set.
However, you may want to
refrigerate it first if you are not
accustomed to warm yogurt.
Refrigeration also stops the growth
of the lactic acid culture, which is
thermophilic. (Thermophilic cultures
grow best at high temperatures.)
See Note 4.
6. Use of Lactobacillus acidophilus:
Grind 4 yogurt tablets (about 1 g)
into fine powder. Repeat Steps 3-5.
Materials:
Milk
Clean glass container
A pot
Timer
Measuring cup and spoons
Starter Yogurt
A saucepan
Yogurt Making Canister
Beaker

In the process, of making yogurt, I plan to read the instructions and procedures on how to make it correctly. In

terms of messing up with problems I have, I have my family that is helping me with cooking this project (even when

unsure of not doing it correctly). I know I will probably will have challenges and so on but I will use my resources that my

work on this project to get done accurately. The main points of this paper is the ways that yogurt was created, where it

first came from, and ingredients (bacteria ) in the yogurt. My learning thoughts were I kept researching one topic and got

a lot of answers to a question - the culture of foods, and where is come from.

I. Annotated Bibliography (MLA)

https://www.dairygoodness.ca/yogurt/the-history-of-yog History on yogurt


urt
http://www.indepthinfo.com/yogurt/history.htm

https://medium.com/@Danone/the-great-history-of-yog
urt-2f3065eca4eb#.jhvoi8k70

http://www.milkfacts.info/Milk%20Processing/Yogurt%2 Yogurt Production


0Production.htm

http://www.explorebiology.com/documents/LE/LabMaki Introduction
ngYogurt2008.pdf

ttps://www.youtube.com/watch?v=9b0cxymRepY Procedure
http://www.eng.umd.edu/~nsw/ench485/lab8.htm Culture process

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