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Yogurt Yogurt sell in Marzhe was slimy and with curds formed in it and it’s containers were bloated with noticeably swelling at the lid. Yogurt spoilage is usually causes by high pH value (intrinsic factor) and temperature (extrinsic factor). Yogurt, one of the fermented milk products, is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk. After the milk is incubated at approximately 450C for 2 to 3 hours or until firm; the milk is coagulated by bacteria-produced lactic acid.
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