The Micro-Organisms Involved in Making Yogurt and the steps involved making it
Yoghurt is produced by inoculating certain bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus into milk. This is how it works: First the milk that they are using is heated to around about 80⁰C to make sure that there are no unwanted bacteria in the milk, this temperature is also used to set together the milk proteins rather than form curds. Then they cool the milk to 45⁰C add the ‘bacteria culture’ and keep the temperature at 45⁰C for 4 to 7 hours to let the fermentation take place.