Yogurt Production Utilizes Microbial Fermentation of Milk to Lower the PH

question 62

Multiple Choice

Yogurt production utilizes microbial fermentation of milk to lower the pH and promote the tangy flavor and creamy texture. Put the steps for this process in the correct order.
1) Excess fat is skimmed off raw milk and protein content is raised with milk products,
2) Milk is cooled to 50^o C and inoculated with L. bulgaricus and L. thermophiles
3) Fermentation generates formic and lactic acids that drop pH to 4.3 and coagulates milk proteins
4) Contents are pasteurized and homogenized
5) Additional flavorings may be added before dispensing yogurt into containers and sealing them

• A) 4, 2, 3, 1. 5
• B) 1, 4, 2, 3, 5
• C) 1, 3, 4, 2, 5
• D) 1, 2, 3, 4, 5

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