What organisms are found in yogurt?

Answer 1

Lactobacilli is the microorganism in yoghurt. It respires producing lactic acid which allows the milk to thicken producing yoghurt. Lactobacilli is the microorganism in yoghurt. It respires producing lactic acid which allows the milk to thicken producing yoghurt.

Answer 2

Yoghurt always used to be made by fermenting whole milk, but nowadays semi-skimmed, skimmed and even soya milk can be used. Yoghurt is formed by the bacteria action on the lactose (milk sugar). You can make yoghurt by:

• adding a culture of the right type of bacteria to warm milk
• keeping the mixture warm so the bacteria grow, reproduce and ferment
• as the bacteria break down the lactose, lactic acid is produces (this gives yoghurt the sharp, tangy taste) -- this process is lactic fermentation
• the lactic acid causes the milk to clot and solidify to form a yoghurt
• further bacterial action gives the yoghurt its creamy texture

The same bacteria used to make yoghurt will also keep it from going off -- yoghurts tend to last for around three weeks, whereas fresh milk lasts a couple of days. Colourings, flavourings and other additives can be added to the yoghurt to improve its taste, appearance and texture after the above steps.

Cheese-making also depends on the bacterial action in milks. They change the texture, taste and help preserve the milk. Some cheeses can last decades without decaying. The stages in cheese production are fairly similar, although a different type of bacteria is added. This bacteria still converts the lactose into lactic acid as before, but in makes far more lactic acid -- to the extent that the solid parts (the curds) have solidified almost completely, unlike with yoghurts. Enzymes are also added to help separate the milk -- when it has completely curdled, you can see separate curds from the liquid whey. The curds can then be used to make cheeses, whey generally goes on to be animal feed.

Next, the curds are mixed with other bacteria and moulds and left to dry out. The bacteria and moulds added at this stage affect the end texture and flavour, depending on how much they allow it to ripen -- so the types and amounts are particularly important here. The ripening stage may take months or even years depending on the type of cheese being made.

Answer 3

Yogurt is rich in probiotics bacteria. Yogurt is actually produced by fermentation bacterial fermentation of milk. Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment milk to yogurt by producing lactic acid. The probiotics or good bacteria are essential for gut(digestive system) health.

Answer 4

The microbes used to make yogurt are, believe it or not MICROBES.

Answer 5

Curd doesn't require microbes. You can curdle milk (make the whey and curd separate) by just adding acid to hot milk. That acid can be lemon juice or vinegar.

Answer 6

In general the microorganisms used are lactobacillus bulgarius and streptoccus thermophilius. Theseare used in the fermentation of milk being lactic acid bacteria.