yogurt production
Culturing milk commercially
Yogurt production is the process of making yogurt, typically by fermenting milk with bacterial cultures.
The term appears in food science, dairy industry contexts, and discussions of manufacturing: Yogurt production has increased as demand for probiotic foods grows.
The process involves heating milk, adding live cultures, and incubating until the mixture thickens and acidifies.
- LactobacillusLactic acid-producing bacterial genus
- pH testingMeasuring acidity levels
- milkMammalian nursing fluid
- fermentersVessels for microbial conversion
- starter culturesMicrobes initiating fermentation
incubators · acidification · probiotics · whey · straining · creamy texture · thermometers · anaerobic respiration · inoculation · homogenization · vacuum sealing · expiration date · quality control · vats · batch processing · microbial growth · cooling · cold storage
- food processingcanning, freezing, drying, packaging, pasteurization
- dairy farmingmilking, pasteurization, cattle, dairy, milk
yogurt productionsterilization
Complete elimination of microbes
pasteurization · irradiation · butter churning · freezing · canning