Well haven't done this in a while but I am going tell you what I have been up this summer. I come everyday Monday - Thursday and it is always something new to explore here in the Bioscience's department. Recently I have been working on a yogurt project were I have been using different starters to see the result of the fermented milk. What basically happens when milk is fermented is the bacteria, mainly lactobacillus and streptococcus, (sorry if it is spelled wrong, they are very hard words) eats the carbohydrates (sugars) in the milk creating the end result of an organic acid, which is lactic acid. As all this is happening there are proteins in the milk that go by the name casein. These little guys like to tangle together, which coagulates the milk and solidifies. There are also times where the milk begins to curd, and the rest of the liquid in milk is separated to the top. This yellowish liquid is called whey. Whey and casein are two proteins that are found in milk, when milk coagulates the whey is left behind.Whey is very good to help with digestion.
What I had to do was pretty simple. I had to make yogurt but I had to add different types of starters to see how it affects or doesn't affect the end result. So, I started with, of course, the milk. One I heated it up to the right temperature I let it cool. Once it got to around 110 degrees ferinheight then I can add in my starters. I used yogurt along with 3 other ingredients. Those ingredients were sugar, dried milk and rennet. the different result were pretty interesting if you ask me.
This is my attempt to make chocolate yogurt with chocolate milk instead of white milk. It of course didn't work that well and I ended up with curdled milk instead. Mmmm, sounds goods doesn't it? :P
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