

InterviewSolution
Saved Bookmarks
1. |
Why milk is boiled before adding small amount of lactobacillus to make yoghurt |
Answer» <html><body><p><strong>Answer:</strong></p><p>To make yogurt, milk is <a href="https://interviewquestions.tuteehub.com/tag/first-461760" style="font-weight:bold;" target="_blank" title="Click to know more about FIRST">FIRST</a> heated to 180 degrees <a href="https://interviewquestions.tuteehub.com/tag/fahrenheit-458998" style="font-weight:bold;" target="_blank" title="Click to know more about FAHRENHEIT">FAHRENHEIT</a> for 30 minutes to denature the <a href="https://interviewquestions.tuteehub.com/tag/whey-1453345" style="font-weight:bold;" target="_blank" title="Click to know more about WHEY">WHEY</a> proteins; this allows the proteins to form a more <a href="https://interviewquestions.tuteehub.com/tag/stable-1223548" style="font-weight:bold;" target="_blank" title="Click to know more about STABLE">STABLE</a> gel. The yogurt is pasteurized before <a href="https://interviewquestions.tuteehub.com/tag/adding-2399902" style="font-weight:bold;" target="_blank" title="Click to know more about ADDING">ADDING</a> the cultures.</p></body></html> | |