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Title: Investigating The Factors Which Affect The Production Of Yoghurt Objective: To investigate the factors which affect the production of yoghurt Background summary: Fermentations are a significant way of modifying raw fresh food. The fermented product has properties that are different from the original material. The term fermentation is used in two senses. In the narrower biochemical sense, fermentation is a form of anaerobic respiration and is a means by which organisms, or cells within organisms, obtain energy from an inorganic substrate in the absence of oxygen. In the broader sense, the term is used to describe a very wide range of process carried out by microorganisms. Fermentation of milk into yoghurt is both a very ancient and a widespread practice. In Europe, they are most familiar with yoghurt from cow's milk, or from sheep, but milk from other mammals, including goats, buffalo and camels, is also used. Probably the first yoghurt was from the...

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