Question

Manufacture of yoghurt involves following chronological steps-
A. Standadization of mix and homogenization
B. Heat treatment and cooling to inoculation temperature
C. Inoculation with yoghurt cultures and incubation
D. Cooling and Packaging
Choose the correct answer from the options given below:

• A. A and D only
• B. A, C and D only
• C. A, B and D only
• D. A. B. C and D

Hint:

Remember the yogurt making process as: {Prepare} (Standardize/Homogenize) \(\rightarrow\) {Pasteurize} (Heat/Cool) \(\rightarrow\) {Ferment} (Inoculate/Incubate) \(\rightarrow\) {Finish} (Cool/Package).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
The question asks for the correct chronological sequence of steps involved in the industrial manufacturing of yogurt.
Step 2: Detailed Explanation:
The standard process for yogurt making follows a precise order to ensure the correct final product texture, flavor, and safety.
A. Standardization of mix and homogenization: This is the first step. The milk base is prepared by adjusting the fat and solids-not-fat content (standardization) to the desired level. It is then homogenized to create a stable emulsion and a smoother texture.
B. Heat treatment and cooling to inoculation temperature: The standardized mix is then heated (e.g., 85-95°C for several minutes). This high heat treatment denatures whey proteins, which helps create a thicker gel, and kills any competing microorganisms. The mix is then cooled to the optimal incubation temperature for the starter culture (typically 40-43°C).
C. Inoculation with yoghurt cultures and incubation: The specific yogurt starter culture (usually a mix of Streptococcus thermophilus and Lactobacillus bulgaricus) is added to the cooled mix. The mix is then held at the incubation temperature for several hours until the desired pH (around 4.6) is reached through fermentation.
D. Cooling and Packaging: Once the fermentation is complete, the yogurt is rapidly cooled to below 10°C. This stops the fermentation process and preserves the product's quality. It is then packaged for distribution and sale.
The steps listed (A, B, C, D) are in the correct chronological order.
Step 3: Final Answer:
All the given steps are part of the yogurt manufacturing process and are listed in the correct chronological order.