When making yogurt, one needs to bring milk to 85 degrees to kill any undesirable bacteria and to denature the milk proteins. Cooling for 48 degrees will allow fermentation.
You have to cool the milk to 50 degrees celsius or less before adding the starter culture because otherwise all the microorganism you will use for fermentation will die and the fermentation won't take place. Most of the bacteria (Lactobacillus, usually) need 37 degrees celsius for growing and fermentation. Temperatures higher than their optimum temperature will decrease their grown and the fermentation process will be slow or can kill these bacteria.
During the process of evaporation, heat is absorbed in the surroundings, therefore, cooling it. In this cases, when sweat is evaporated, heat is absorbed in the surroundings and it is cooled, therefore, keeping you cool.
By staying inside, wearing loose clothes and making their houses cool
Phenylethyl Alcohol Agar (PEA) is prepared using the following incredients:Pancreatic Enzyme digest of Casein.......15.0gPapaic digest of Soybean Meal.................5.0gSodium Chloride.....................................5.0gYeast Extract..........................................5.0gPhenylethanol........................................2.5gVitamin K..........................................10.0mgHemin.................................................5.0mgL-Cystine.............................................0.4mgSheep Blood........................................50.0mlAgar.....................................................15.0gComponents are mixed in 1 L water. If making less than 1 L media, change components accordingly. Media should be prepared at pH 7.3 +/- 0.2. After mixing components and adjusting pH, autoclave at 121 degrees C for 20 min then placed into water bath at 50 degrees C to allow it to cool enough to be poured.
Common and invasive tall reeds. also they are a cool thing that is cool???^^&*#*&#(*@&&#
The conditions of making yoghurt are cool and dry.There are also other conditions which are not important.
You have to cool the milk to 50 degrees celsius or less before adding the starter culture because otherwise all the microorganism you will use for fermentation will die and the fermentation won't take place. Most of the bacteria (Lactobacillus, usually) need 37 degrees celsius for growing and fermentation. Temperatures higher than their optimum temperature will decrease their grown and the fermentation process will be slow or can kill these bacteria.
Dusk is a cool person who likes animal crackers dipped in yogurt haha Dusk is a cool person who likes animal crackers dipped in yogurt haha
Gurtrude people always said Yo gurt cause and Gurtrude thought it would be cool if it was yogurt
You can buy Miss Cool Setting Lotion in any of the beauty shops in Tennessee.
Smoothies are a pretty great way to cool down, I must agree. You can find just about any kind of yogurt smoothie here: http://www.smoothieweb.com/category/yogurt-smoothies/
Yogurt is kept in a fridge because it needs to to stay cool & fresh for when you eat it. You can put it in a freezer as well if you have yogurt tubes and you want to make it into an ice lollypop1
20 degrees
1 cup sour cream OR 1 cup plain yogurt
It is cool. 12 degrees Celsius equals 53.6 degrees Fahrenheit.
cool
74 degrees