- The process starts with a cow and milk is produced
- Pathogens such as TB bacillus is removed from the milk through the process called pasteurisation
- The milk sugars are converted into lactic acid, this is brought about by incubating the milk at 45 - 46 degrees and to add lactobacillus (lactobacillus produce the enzymes that break down the milk sugar, lactose into lactic acid)
- The acid will result in a lower pH (acidic conditions) and this causes milk proteins. The milk proteins then solidifies. The solidification is 'yogurt'
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