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Finding optimum conditions for making yoghurt Introduction Yoghurt was first made hundreds of years ago in Eastern Europe and western Asia. Yoghurt is made by fermenting milk with a carefully cultured mixture of microorganisms. The milk must be tested and processed before a starter culture of bacteria is added to begin the fermentation. Yoghurt can be made from whole milk, skimmed milk, semi skimmed milk, evaporated milk, dried milk, or any mixture of these. The milk is usually homogenised. Stabilisers can be added to give the yoghurt a better texture. The amount of enthal in yoghurt with a pleasant taste is in the range 23-41 parts per million and this accounts for 90 percent of the volatile flavour. Most yoghurt is produced in large quantities and has a consistency similar to stirred custard. Fruit is added to finish the yoghurt off and is then inculated. Aim Our aim is to find the best optimum...

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