Yogurt production utilizes microbial fermentation of milk to lower the pH and promote the tangy flavor and creamy texture. Put the steps for this process in the correct order.
1) Excess fat is skimmed off raw milk and protein content is raised with milk products,
2) Milk is cooled to 50^o C and inoculated with L. bulgaricus and L. thermophiles
3) Fermentation generates formic and lactic acids that drop pH to 4.3 and coagulates milk proteins
4) Contents are pasteurized and homogenized
5) Additional flavorings may be added before dispensing yogurt into containers and sealing them

Question

Quizplus · Accepted Answer

The correct order of steps in yogurt production is: 1) Skim excess fat and raise protein content, 4) Pasteurize and homogenize, 2) Cool and inoculate with bacteria, 3) Ferment to drop pH and coagulate proteins, 5) Add flavorings and package.

Yogurt Production Utilizes Microbial Fermentation of Milk to Lower the PH