Preparación para hacer yogurt: Difference between revisions
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EXPERIMENT NO. 8 | |||
YOGHURT FERMENTATION | |||
WITH LACTOBACILLUS CULTURES | |||
[http://www.eng.umd.edu/~nsw/ench485/lab8.htm] | |||
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2 liters of fresh cow milk | |||
1 pot of Yoghurt from WIDAR (full) | |||
---- | |||
2 BATCHES | |||
1 without pasteurization > stand 24h | |||
2 with pasteurization > stand 3-6h | |||
[ | ---- | ||
{|style="margin: 0 auto;" | |||
| [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|raw milk, yoghurt, bottles, thermometer, spoon ]] | |||
| [[File:S14-yoghurt28.jpg|thumb|upright|alt=|cow raw milk, yoghurt ]] | |||
|} | |||
Revision as of 15:07, 1 April 2016
EXPERIMENT NO. 8 YOGHURT FERMENTATION WITH LACTOBACILLUS CULTURES [1]
2 liters of fresh cow milk 1 pot of Yoghurt from WIDAR (full)
2 BATCHES 1 without pasteurization > stand 24h 2 with pasteurization > stand 3-6h
