Answer these questions about making a yogurt. 1) why is the milk pasteurized at the start of the process?

2) Why is the mixture of milk and bacteria incubated at 45 °C?

3) what causes the milk to thicken?

4) why does fermentation eventually stop?

5) Explain how making yogurt is a way of preserving the nutrients from milk.

Explanation:

To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest.

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