Making Yoghurt | Health | Biology | FuseSchool

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  • Опубліковано 25 січ 2025

КОМЕНТАРІ • 137

  • @konzy3527
    @konzy3527 3 роки тому +39

    my whole essay right here

  • @Great_sri_lankan
    @Great_sri_lankan 3 роки тому +5

    Any 2021 people here?
    Ok but this video really helped me thankyou! However Fuse school always helps me so I'm not surprised! Also y'all should collab with free science lessons lol?

  • @thisinduvidual
    @thisinduvidual 4 роки тому +51

    Who came from their online lesson?
    I don’t imagine a lot.

  • @azivt5115
    @azivt5115 4 роки тому +8

    Beautiful video very well explained double thumbs up

  • @rafaelwilldsouza1836
    @rafaelwilldsouza1836 3 місяці тому

    Thanks so much . This was my entire science project

  • @bernicecheong1721
    @bernicecheong1721 5 років тому +12

    Thank you for helping me with my presentation about food!!!

  • @farizazainulariffin7710
    @farizazainulariffin7710 3 роки тому +6

    Good and amazing info. thank you so much..I have 2 question:
    1. Do u know how i can apply potassium sorbate to yogurt, is it before probiotics or after... Im trying to increase the shelf life of my yogurt
    2. What is the recommended pH for good yogurt, can you recommend me how do i do shelf life test?

  • @rasikaweeramnthree2689
    @rasikaweeramnthree2689 3 роки тому +4

    This was very beneficial. Thanks a lot !
    Stay safe

  • @Deliiaart
    @Deliiaart 3 роки тому +1

    Is the bacteria added for fermentation is streptococcus thermophilus and lactobacillus delbrueckii?

    • @fuseschool
      @fuseschool  3 роки тому +1

      The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus: www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm

    • @Deliiaart
      @Deliiaart 3 роки тому +1

      @@fuseschool thank you so much for the information 😊

  • @Deliiaart
    @Deliiaart 3 роки тому +3

    Very helpful sir, thank you so much 😊 😊

    • @fuseschool
      @fuseschool  3 роки тому +1

      Most welcome! Glad it was helpful 🙂

    • @Deliiaart
      @Deliiaart 3 роки тому +1

      @@fuseschool thank you 😊

  • @sharmilasharmi4436
    @sharmilasharmi4436 3 роки тому +4

    This is fantastic explaination....well done 💯❤️

  • @daisahbintisurip8405
    @daisahbintisurip8405 4 роки тому +5

    Thanks this video help me so much 😉🙂😄

    • @fuseschool
      @fuseschool  4 роки тому +1

      No problem 😊 glad it helped!

  • @Great_sri_lankan
    @Great_sri_lankan 3 роки тому

    Hello! Dropped by to tell y'all to make a video on making lactose reduced milk,and the use of penicillin please

    • @fuseschool
      @fuseschool  3 роки тому

      Thanks for the suggestion. Here's a video about penicillin: ua-cam.com/video/JRl7iJqFGiw/v-deo.html

    • @Great_sri_lankan
      @Great_sri_lankan 3 роки тому

      @@fuseschool haha I already watched that! I watch most videos from you guys! Thankyou!

    • @fuseschool
      @fuseschool  3 роки тому

      Awesome! Glad to hear that 🙂

  • @malavikaramesh1074
    @malavikaramesh1074 4 роки тому

    What type of fermentor is used in yogurt production??? Pls say

  • @muamerelkaber860
    @muamerelkaber860 4 роки тому +5

    Thank you so much for this video it helped me alot you are awesome❤️❤️

  • @harpalsingh-jz5wv
    @harpalsingh-jz5wv 5 років тому +3

    MAKE a video on all different types of fermented products

  • @sophiebeckett3478
    @sophiebeckett3478 5 років тому +6

    this helped me so much thank you!

  • @kalakarjambavi9644
    @kalakarjambavi9644 4 роки тому +1

    Why do we need to cool yogurt to 5°C .
    Please enlighten.

    • @fuseschool
      @fuseschool  4 роки тому +2

      Keeping yoghurt at low temperatures (or refrigerated) helps preserve its taste, smell and texture. At higher temperatures, mold and bacteria can start to grow and spoil the yoghurt.

  • @brodyoneil8799
    @brodyoneil8799 5 років тому +1

    Good video I'm watching it from school

  • @mosesbilal
    @mosesbilal 5 років тому +3

    Thank you, very informative video 👍. During pasteurization, 85-95 degrees Celsius was used for 15-30 min. Do you have any literature that supports it?

  • @maidaanwar1543
    @maidaanwar1543 3 роки тому +1

    Hey, had a question. Does coagulation take place because the pH drops?

    • @fuseschool
      @fuseschool  3 роки тому

      This might help: www.uoguelph.ca/foodscience/book/export/html/1953

    • @maidaanwar1543
      @maidaanwar1543 3 роки тому

      @@fuseschool Thankyou : )

  • @takehurui1262
    @takehurui1262 3 роки тому

    appreciate your work 👍👍

  • @shaguftakhan264
    @shaguftakhan264 3 роки тому

    Hi sir It help a alot
    Thanku

  • @putuganggapusphitadewi3402
    @putuganggapusphitadewi3402 6 років тому +4

    Thank you 👍👍

  • @nerd_yboi8771
    @nerd_yboi8771 4 роки тому +4

    Amazing!!
    Thank you so much :D

  • @florieoswin1589
    @florieoswin1589 4 роки тому +3

    Thank you 🙏 very useful 😊

    • @fuseschool
      @fuseschool  4 роки тому +1

      No worries! Glad it's useful 😊

  • @Lelefavdog12
    @Lelefavdog12 4 роки тому +1

    clear , interesting explanation

  • @skinnyskadoodle9292
    @skinnyskadoodle9292 4 роки тому +1

    I like the time for how long it is

  • @aleduochecyprain5239
    @aleduochecyprain5239 5 років тому +2

    I really love these

  • @jzilla1234
    @jzilla1234 6 років тому +39

    Mulk?

  • @hoorsajid7545
    @hoorsajid7545 Місяць тому +1

    My teacher suggested me this 👀

  • @santharu
    @santharu 3 роки тому

    Thank you soo much!

  • @mohitvelaskar3610
    @mohitvelaskar3610 5 років тому

    It was really really helpful!!!!! thanks a lot !

    • @fuseschool
      @fuseschool  4 роки тому

      Glad you found it helpful!

  • @kayogaramu7353
    @kayogaramu7353 6 років тому

    very nice teaching way

  • @bushramusanna9588
    @bushramusanna9588 6 років тому +5

    great video!

  • @EMAandmom
    @EMAandmom 4 роки тому

    We love it😍

  • @MH.24.ROYALS_009
    @MH.24.ROYALS_009 3 роки тому +1

    Nice

  • @madhuriaher6624
    @madhuriaher6624 6 років тому

    Great video. Thanks a lot!

  • @read5869
    @read5869 4 роки тому

    thanks for creating an amazing video

  • @azilmusthafa
    @azilmusthafa 5 років тому

    what is culture name used for this processing system ?

  • @anderstudios
    @anderstudios 5 років тому

    Yay! we get to use mock

  • @youknowwhoiamchild6407
    @youknowwhoiamchild6407 4 роки тому +2

    Thx :)

  • @MIN_K1053
    @MIN_K1053 6 років тому

    I got wrong on the question, related to this topic because you said that we don't need to remember 'streptococci' and 'lactobacilli'.

  • @wares1987
    @wares1987 6 років тому

    Good video!😊

  • @deepabala5284
    @deepabala5284 5 років тому

    Good explanation

  • @aimenkhalid24
    @aimenkhalid24 5 років тому +1

    Thank you

  • @Mo-ph4pp
    @Mo-ph4pp 6 років тому +4

    Really cool

  • @sakimaos.3470
    @sakimaos.3470 4 роки тому +1

    Sorry but may i ask if the word in your video being 'pasturisation' is supposed to be 'pasteurisation' or 'pasteurization'?

    • @katiekey4643
      @katiekey4643 4 роки тому +1

      From what I know, 'pasturisation' is a misspelling; 'pasteurisation' is the correct british-english spelling and 'pasteurization' is the correct american-english spelling

    • @fuseschool
      @fuseschool  4 роки тому

      You are right, it should be "pasteurisation". There is a grammar mistake in the video.

    • @sakimaos.3470
      @sakimaos.3470 4 роки тому

      I see, thank you for replying.

  • @aparajitamohapatra6233
    @aparajitamohapatra6233 5 років тому +1

    Grt video

  • @asifmahmood9105
    @asifmahmood9105 6 років тому

    Sir i want to know how this animstion is maked.. How can i learn this animation

    • @fuseschool
      @fuseschool  4 роки тому

      It was made using After Effects.

  • @BenGesus
    @BenGesus 3 роки тому

    thanks sir sk

  • @shambhavimishra7870
    @shambhavimishra7870 7 місяців тому +1

    Good video anyone from 2024

    • @fuseschool
      @fuseschool  6 місяців тому

      right here with you :)

  • @nielsdaemen
    @nielsdaemen 5 років тому

    Healtier if raw and not homogenised, I make it myself but it has to be consumed within days

  • @brd8764
    @brd8764 4 роки тому

    When does it not get made. Who makes curd.

  • @rajeshjoshi7689
    @rajeshjoshi7689 5 років тому

    Sir why we doing sterilization.
    After sterilization all bacteria destroy (useful and harmful both).

    • @momirios2157
      @momirios2157 4 роки тому

      all equipment need to be sterilized* not the milk.

  • @joeyisgoed
    @joeyisgoed 5 років тому

    Pretty ironic, an educational video with two spelling errors in a single frame (1:17).

    • @fuseschool
      @fuseschool  4 роки тому

      You are right! Thanks for noticing!

  • @chandramax6955
    @chandramax6955 3 роки тому

    Why my teacher use this video

  • @ClansThega
    @ClansThega 6 років тому

    Lactic acid Formula: C3H6O3

  • @cookingwithaamir1641
    @cookingwithaamir1641 5 років тому

    Put some yoghurt in a bowl of milk and cover it do not put the cap on just cover it leave it overnight on morning voila!
    Yoghurt is ready!

  • @mfadhlidih6222
    @mfadhlidih6222 4 роки тому

    Nice.

  • @srinivasulumutukundu8238
    @srinivasulumutukundu8238 4 роки тому +1

    Good not bad

  • @noobvisual1588
    @noobvisual1588 4 роки тому +1

    The audio quality should be better.

  • @AeKay1
    @AeKay1 4 роки тому +2

    2020?

  • @adam_c_edwards
    @adam_c_edwards 4 роки тому +1

    i like pineapple yoghurt

  • @reemalamassi3494
    @reemalamassi3494 4 роки тому

    thank yooooooooooou

  • @carlholdt1042
    @carlholdt1042 4 роки тому

    Is that a South African accent?

  • @maksphoto78
    @maksphoto78 5 років тому

    South African accent?

  • @mritunjaykumar5713
    @mritunjaykumar5713 4 роки тому

    Hmm

  • @Abdullah-wc1zi
    @Abdullah-wc1zi 4 роки тому

    هاااااا انا عبدالله باسم تسستسنثهب

  • @theburnedman9628
    @theburnedman9628 4 роки тому

    b rhu

  • @fw420
    @fw420 4 роки тому

    streptocock

  • @piyushsen7502
    @piyushsen7502 6 років тому +6

    but lactic acid is harmful

    • @biostaples
      @biostaples 6 років тому

      Only in extreme excess. Otherwise, it's useful for many metabolic and homeostatic processes. Look it up! :-)

    • @chech5774
      @chech5774 5 років тому

      RN piyush Sen - bullstuff

    • @faizaimran7able
      @faizaimran7able 5 років тому

      RN piyush Sen NO!!

  • @TotallyNotAarya
    @TotallyNotAarya 3 роки тому

    Add public comment…

  • @billdavies6463
    @billdavies6463 4 роки тому

    "Sterilized" - helping you with your basic English.

  • @sachaboutaine1004
    @sachaboutaine1004 5 років тому

    C tro bi1