Through this activity, we provided training to residents from a nonscience background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. Yogurt making requires not only appropriate ingredients but also an understanding of the microbiological concepts of yogurt fermentation in order to enable control and modification of the fermentation process so that the end product is safe to consume. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. Yogurt is a type of fermented milk that is commercially available in Indonesia. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation.
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