Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants.

ABSTRACT: Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Yogurt is a type of fermented milk that is commercially available in Indonesia. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. Yogurt making requires not only ap

SUBMITTER: Agustinah W 

PROVIDER: S-EPMC6508936 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature