YOGURT (Streptococcus thermophillus )

Prepared by:

SITI NURRABIHA BT ABDUL RAHIM 02DTM11F2007

SITI SYAHIRAH BT ZAMZANI 02DTM11F2011

MA NAZIRA BT MEOR SEPERON 02DTM11F2009

INTRODUCTION• Yogurt is one of the fermented

dairy product• The word yogurt comes from a

Turkish word meaning to curdle or to thicken.

• Can be made from cow milk, goat milk, sheep milk, nut milk, soy milk, rice milk, and from numerous other creamy substances

• Neolithic peoples of Central Asia,• Herdsmen began the practice of milking

their animals, and the natural enzymes in the carrying containers (animal stomachs) curdled the milk

• keep longer, it is thought that people preferred the taste so continued the practice, which then evolved over centuries into commercial yogurt making

• The first industrialized production of yogurt is attributed to Isaac Carasso in 1919 in Barcelona – his company “Danone” was named for his son, “Little Daniel”.

• Now available in many varieties to suit every taste and lifestyle.

HISTORY

• Containing beneficial bacteria : Streptococcus thermophilus and Lactobacillus bulgaricus strains

• S. thermophilus is that it is a probiotic bacterium• Produce souring flavour of milk results from mutualism

cooperation between lactobacillus bulgaricus and streptococus thermophillus.

• coagulates the milk proteins and gives yogurt its creamy texture

• bacteria ferment the lactose into lactic acid• helped to prevent symptoms of lactose intolerance and

other gastrointestinal problems

important of fermentation

RAW MILK

PASTEURIZED MILK

RAW YOGURT

PROCESSED YOGURT

Inoculation

Flavoring

Adjust composition and blendPastuerization

HomogenizationCoolingIncubation (hold)

Heat TreatmentPackagingHeat Treatment

METHADOLOGY

HOW BACTERIA WORK?

• Streptococcus thermophillus

• Lactobacillus bulgaricus

TYPE OF MICROORGANISM

• Yogurt has traditionally been considered a probiotic-carrier food with health-promoting effects.

• Streptococcus thermophilus to survive and proliferate in the human intestine and have obtained contradictory results .

• However, the possible effect of living bacteria contained in yogurt on the composition of human intestinal microbiota has not been sufficiently explored.

• Moreover, the beneficial effects of fresh yogurt compared with those of heat-treated preparations were only observed in patients with lactose maldigestion

CONCLUSION

REFERENCE• Gerald W. Tannock, Probiotics And Prebiotics : Scientific Aspects,

Horizon Scientific Press, 2005, p. 43. retrieved January 2014

• cosmos.ucdavis.edu/archives/2008/cluster7/leyro_jasmine.pdf. Retrieved January 2014

• Gerald W. Tannock, Probiotics And Prebiotics : Scientific Aspects, Horizon Scientific Press, 2005, p. 43. Retrieved January 2014

• cosmos.ucdavis.edu/archives/2008/cluster7/leyro_jasmine.pdf. Retrieved January 2014

• http://www.dairygoodness.ca/yogurt/yogurt-facts-fallacies. Retrieved January 2014