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43 votes
43 votes
why is lactic acid produced by bacteria in yoghurt making makes it change from liquid to semi liquid?​

User Samuel James
by
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2 Answers

22 votes
22 votes

Answer:

Step-by-step explanation:

Modern yogurt production involves culturing milk with live bacteria. The bacteria produce lactic acid which coagulates the milk proteins, making yogurt thick and slightly sour in flavor. The bacterial cultures required for producing yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus.

User Stepio
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3.2k points
15 votes
15 votes

Answer: To turn milk into yogurt

Step-by-step explanation:

User LDT
by
2.9k points
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