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?
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?
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus: www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm
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.
From what I know, 'pasturisation' is a misspelling; 'pasteurisation' is the correct british-english spelling and 'pasteurization' is the correct american-english spelling
my whole essay right here
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?
Glad we could help 😉
Who came from their online lesson?
I don’t imagine a lot.
I have lol
Same
mee ofc me
me from online school hehehe
me
Beautiful video very well explained double thumbs up
Thank you kindly!
Thanks so much . This was my entire science project
Thank you for helping me with my presentation about food!!!
Of course!!
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?
This was very beneficial. Thanks a lot !
Stay safe
Thanks, you too!
Is the bacteria added for fermentation is streptococcus thermophilus and lactobacillus delbrueckii?
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus: www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm
@@fuseschool thank you so much for the information 😊
Very helpful sir, thank you so much 😊 😊
Most welcome! Glad it was helpful 🙂
@@fuseschool thank you 😊
This is fantastic explaination....well done 💯❤️
Thank you! ❤️
Thanks this video help me so much 😉🙂😄
No problem 😊 glad it helped!
Hello! Dropped by to tell y'all to make a video on making lactose reduced milk,and the use of penicillin please
Thanks for the suggestion. Here's a video about penicillin: ua-cam.com/video/JRl7iJqFGiw/v-deo.html
@@fuseschool haha I already watched that! I watch most videos from you guys! Thankyou!
Awesome! Glad to hear that 🙂
What type of fermentor is used in yogurt production??? Pls say
Thank you so much for this video it helped me alot you are awesome❤️❤️
Glad it helped!
MAKE a video on all different types of fermented products
this helped me so much thank you!
Glad it helped!
Why do we need to cool yogurt to 5°C .
Please enlighten.
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.
Good video I'm watching it from school
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?
Hey, had a question. Does coagulation take place because the pH drops?
This might help: www.uoguelph.ca/foodscience/book/export/html/1953
@@fuseschool Thankyou : )
appreciate your work 👍👍
Thank you!
Hi sir It help a alot
Thanku
Most welcome!
Thank you 👍👍
Amazing!!
Thank you so much :D
i am nerdy too
Glad you like it!
Thank you 🙏 very useful 😊
No worries! Glad it's useful 😊
clear , interesting explanation
Glad you think so!
I like the time for how long it is
I really love these
Mulk?
ARMY?
the man just wants a glass of malk
he need some milk
:')
My teacher suggested me this 👀
Thank you soo much!
You're so welcome!
It was really really helpful!!!!! thanks a lot !
Glad you found it helpful!
very nice teaching way
Glad you liked it!
great video!
We love it😍
Nice
Great video. Thanks a lot!
You are welcome!
thanks for creating an amazing video
Thanks for watching!
what is culture name used for this processing system ?
Yay! we get to use mock
Thx :)
No problem!
I got wrong on the question, related to this topic because you said that we don't need to remember 'streptococci' and 'lactobacilli'.
Good video!😊
Thanks!
Good explanation
Thanks!
Thank you
Welcome!
Really cool
Sorry but may i ask if the word in your video being 'pasturisation' is supposed to be 'pasteurisation' or 'pasteurization'?
From what I know, 'pasturisation' is a misspelling; 'pasteurisation' is the correct british-english spelling and 'pasteurization' is the correct american-english spelling
You are right, it should be "pasteurisation". There is a grammar mistake in the video.
I see, thank you for replying.
Grt video
Thanks!
Sir i want to know how this animstion is maked.. How can i learn this animation
It was made using After Effects.
thanks sir sk
Good video anyone from 2024
right here with you :)
Healtier if raw and not homogenised, I make it myself but it has to be consumed within days
When does it not get made. Who makes curd.
Sir why we doing sterilization.
After sterilization all bacteria destroy (useful and harmful both).
all equipment need to be sterilized* not the milk.
Pretty ironic, an educational video with two spelling errors in a single frame (1:17).
You are right! Thanks for noticing!
Why my teacher use this video
Lactic acid Formula: C3H6O3
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!
Nice.
Good not bad
The audio quality should be better.
2020?
i like pineapple yoghurt
same
thank yooooooooooou
You're welcome!
Is that a South African accent?
Indeed, it is.
South African accent?
Yes, it is!
Hmm
هاااااا انا عبدالله باسم تسستسنثهب
b rhu
streptocock
but lactic acid is harmful
Only in extreme excess. Otherwise, it's useful for many metabolic and homeostatic processes. Look it up! :-)
RN piyush Sen - bullstuff
RN piyush Sen NO!!
Add public comment…
"Sterilized" - helping you with your basic English.
Hah! Thanks!
C tro bi1