Hi1315
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Answer these questions about making a yogurt.

1) why is the milk pasteurized at the start of the process?

2) Why is the mixture of milk and bacteria incubated at 45 °C?

3) what causes the milk to thicken?

4) why does fermentation eventually stop?

5) Explain how making yogurt is a way of preserving the nutrients from milk.

Respuesta :

It should be noted that milk is pasteurized at the start of the process in order to kill bacteria.

  • The mixture of milk and bacteria is incubated at 45 °C to kill the bacteria.

  • The drop in pH causes milk to thicken. Fermentation is stopped when the alcohol concentration rises to a point where it kills the yeast cells.

Lastly, making yogurt is a way of preserving the nutrients from milk as the bacteria ferment the milk thereby turning the lactose sugars to lactic acids.

Learn more about yoghurt on:

https://brainly.com/question/9132333

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