BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation.

Detailed explanation-2: -To make yogurt, milk is first heated to 180 degrees Fahrenheit for 30 minutes to denature the whey proteins; this allows the proteins to form a more stable gel.

Detailed explanation-3: -Yogurt-producing bacteria ferment the sugars in milk and produce an acid. As a result, the mixture is more acidic than before, and this higher acidity solidifies the casein proteins. The whey proteins, on the other hand, don’t solidify, and separate out from the casein as liquid.

Detailed explanation-4: -Heat treatment over 60°C caused whey protein denaturation, leading to the formation of whey protein polymer by itself or combined with casein. The further research confirmed that heat treatment at higher temperature could promote the combination of -Lg with -casein.

Detailed explanation-5: -The proteins in the milk were denatured by the acid, which made them go from being water soluble to being insoluble in water. This change caused the now solid proteins to precipitate out of the milk, forming the white curds which can be seen clinging to the glass of the tube.