Pasteurization shall happen either at 73c or 63c depending on batch or HTST, what you explained about 85-95 may help in denaturing Protine but I don’t think you have to keep it at that high temperature you can hit 85-95 and then cool down to 63-73 for pasturing
Homogenization is not only about cooling milk, it is mainly used for breaking down the fat globules in the milk to create a uniform emulsion. Also isn't pasteurization heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds) and then rapidly cooling it?
Some yoghurts are more slimy than the others and do not form cracks when we try to take them with spoon. How do yoghurts become extra smooth and slimy?
Homogenisation done to reduce the size of fat droplets present in the milk so that fat particle stays suspended in the milk.
By applying high pressure near about 10.3 kpa pressure
Pasteurization shall happen either at 73c or 63c depending on batch or HTST, what you explained about 85-95 may help in denaturing Protine but I don’t think you have to keep it at that high temperature you can hit 85-95 and then cool down to 63-73 for pasturing
And gel like structure has nothing to do with pasteurization it’s casein matrix structure with CACL please get your facts right
Nice video
It's really helpful to me
What is a stabilizer, where can I buy it and what quantity can be used?
Thanks in advance
Really helpful video ... Thank you so much
My pleasure
Nice explanation 😊😊
Helpful to understand
Thank you
Mashaallah
Maza agaya😊
It was nice but u didn't add how it forms yogurt
How streptococcus bacteria acts on it like on proteins,fats etc?
Do you know how to measure the industrial sugar? because when I use the normal sugar we use at home it changes yogurt's taste after 1 day
Homogenization is not only about cooling milk, it is mainly used for breaking down the fat globules in the milk to create a uniform emulsion. Also isn't pasteurization heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds) and then rapidly cooling it?
Well explained ☺
Thanks
Thanks brother💝
Thank u sir ....more informative
My pleasure
Nice presentation
Thanks
Thank you so. Much all this process of making yoghurt how many hours or days wil take from 0 to yoghurt
Some yoghurts are more slimy than the others and do not form cracks when we try to take them with spoon. How do yoghurts become extra smooth and slimy?
homogenization procedure as it reduces fat globules and suspends fat particles in milk homogeneously
What is purpose of stablizer?
Well explained 👏
But small doubt why don't you say about how the flavors can be mixed in industries
Thank you bro
Great info. Speak slight slow ( advice)
Please speech slow.
noice one
Please how do I get this microbes.
We need cultivate them in the lab
That's what I want
ple can i call onlien ?
dear frinds ple can we talk with online
POnna haththa youghurt eka araganin puke
😃