What is the structure of yogurt?

What is the structure of yogurt?

Chemical Structure Yogurt is made from the fermentation of a generic milk mix and forms a gel made up of a network of casein micelles [1]. In this network structure, there are empty spaces that are filled with a liquid phase. This liquid phase, known as whey, is the liquid part of the milk left after fermentation [2].

What is the main bacteria in yogurt?

By law, anything called “yogurt” must be made from a few common ingredients: milk, of course, plus two species of bacteria called Lactobacillus bulgaricus and Streptococcus thermophilus. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)

What bacteria are naturally found in yogurt?

Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F). Additional types of lactobacilli and bifidobacteria may be added.

How do you find the bacteria in yogurt?

Place a very small portion of plain yogurt onto the slide, and add one drop of water. Place the coverslip on top. Under low power, find a section where the yogurt is pretty thin; this is where you will find the bacteria. Switch to high power (400X for most microscopes) for a better view of the bacteria.

How is yogurt made with bacteria?

Modern yogurt production involves culturing milk with live bacteria. The bacteria produce lactic acid which coagulates the milk proteins, making yogurt thick and slightly sour in flavor. The bacterial cultures required for producing yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus.

Which are Streptococcus bacteria in yogurt?

Streptococcus thermophilus is a type of probiotic bacteria. These are “friendly” bacteria that normally live in our digestive, urinary, and genital systems without causing disease. Streptococcus thermophilus is commonly used to produce fermented dairy foods such as yogurt. It is also used in dietary supplements.

Do yoghurt contain bacteria?

The two most common bacteria used to ferment milk into yogurt are Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophiles (S. thermophiles), but many yogurts contain additional bacterial strains.

Is yogurt full of bacteria?

Live yogurt contains trillions of friendly bacteria which experts believe may play a vital role in a raft of health benefits. The yogurt cultures that ferment milk to form yogurt are the bacterial species Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

What are Lactobacillus bacteria in yogurt?

Yogurt is made from the fermentation of the lactose in milk by the rod-shaped bacteria Lactobacillus delbrueckii subsp. bulgaricus to produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic acidic taste.

What does bacteria in yogurt look like?

Bacteria can be found isolated, in pairs (diplo), in clusters or in threads (strepto), and they can have different shapes like rods (bacilli), sphere (coccus) etc. Yogurt is made from the fermentation of the lactose in milk by the rod-shaped bacteria Lactobacillus delbrueckii subsp.

Is bacteria in yogurt alive?

The good bacteria found in yogurt are known as live cultures. That means they are still alive when you eat them. Yogurt usually contains a few different kinds of microbes. You recharge your digestive system with a new batch of good bacteria.

How bacteria are used in the production of yoghurt?

The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. 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 form the soft gel that is characteristic of yogurt.