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Background Yogurt is a fermented dairy product made with live healthy bacteria, specifically Lactobacillus bulgaricus¬†and¬†Streptococcus thermophilus. The bacteria convert lactose in the milk to lactic acid. The acid causes the denaturation of milk proteins resulting in curdling and thickening of the product. Materials Whole milk Instant dry milk Plain yogurt 8-oz mason jars Water bath […]

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Microbial analysis is used in the food industry to determine the microbial content of foods and as a verification, measurement to determine the adequacy of cleaning and sanitation. Common tests that you will encounter include the following. Aerobic Plate Count (APC): This test is also called aerobic colony count, standard plate count (SPC) and total […]

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