Homogenisation done to reduce the size of fat droplets present in the milk so that fat particle stays suspended in the milk.
@milapdudhat5780
3 жыл бұрын
By applying high pressure near about 10.3 kpa pressure
@cynthiabentil3723
3 жыл бұрын
Nice video It's really helpful to me What is a stabilizer, where can I buy it and what quantity can be used? Thanks in advance
@harshbarot4952
2 жыл бұрын
Pasteurization shall happen either at 73c or 63c depending on batch or HTST, what you explained about 85-95 may help in denaturing Protine but I don’t think you have to keep it at that high temperature you can hit 85-95 and then cool down to 63-73 for pasturing
@harshbarot4952
2 жыл бұрын
And gel like structure has nothing to do with pasteurization it’s casein matrix structure with CACL please get your facts right
@anjalikrishna7507
3 жыл бұрын
Really helpful video ... Thank you so much
@bioscience6853
3 жыл бұрын
My pleasure
@shornmwirigi22
3 жыл бұрын
Do you know how to measure the industrial sugar? because when I use the normal sugar we use at home it changes yogurt's taste after 1 day
@nusrathbegum8846
2 жыл бұрын
Nice explanation 😊😊 Helpful to understand
@bioscience6853
2 жыл бұрын
Thank you
@munasheignatiusthomas1983
Жыл бұрын
Homogenization is not only about cooling milk, it is mainly used for breaking down the fat globules in the milk to create a uniform emulsion. Also isn't pasteurization heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds) and then rapidly cooling it?
@diljan8234
Жыл бұрын
Mashaallah Maza agaya😊 It was nice but u didn't add how it forms yogurt How streptococcus bacteria acts on it like on proteins,fats etc?
@gayatrijoshi5142
3 жыл бұрын
Well explained ☺
@bioscience6853
3 жыл бұрын
Thanks
@RitaRita-pj4yi
2 жыл бұрын
Nice presentation
@bioscience6853
2 жыл бұрын
Thanks
@adarshtk9883
8 ай бұрын
Thanks brother💝
@samscollection3541
2 жыл бұрын
Well explained 👏 But small doubt why don't you say about how the flavors can be mixed in industries
@bhatilham7721
3 жыл бұрын
Thank u sir ....more informative
@bioscience6853
3 жыл бұрын
My pleasure
@naasirabdi4044
2 жыл бұрын
Thank you so. Much all this process of making yoghurt how many hours or days wil take from 0 to yoghurt
@zayn..098
Жыл бұрын
Thank you bro
@sahilawaghade5832
3 жыл бұрын
Please speech slow.
@Veruas
2 жыл бұрын
noice one
@user-qg4hz9kh3s
Жыл бұрын
What is purpose of stablizer?
@dalidas2108
11 ай бұрын
Some yoghurts are more slimy than the others and do not form cracks when we try to take them with spoon. How do yoghurts become extra smooth and slimy?
@priyanshi5319
9 ай бұрын
homogenization procedure as it reduces fat globules and suspends fat particles in milk homogeneously
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