Zoom in on microorganisms


Video sequence showing the various steps involved in making yogurt.

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Yogurt making

© Production Cinémanima inc. and Armand-Frappier Museum

In yogurt making, the first step is to pasteurize the milk, then to adjust the desired quantities of sugar and fat. The ferments, i.e., the bacteria, are then added.

Yes, it’s the bacteria that convert the milk into yogurt!

The bacteria feed on lactose, a sugar that is found in milk. By degrading this sugar, the bacteria produce lactic acid; this is what gives yogurt its slightly sour taste and specific texture, in addition to helping to preserve it.

After an incubation period of about 16 hours, the yogurt containers are filled on an assembly line and fruit jams and flavors are added to the bottom of the containers. This step is entirely automated, ensuring that quantities are precisely calculated, and getting the job done much more rapidly.

The final packing consists of applying an aluminum film that will be glued to the container to seal in the product. After this step, it is finally time to apply the plastic covers. Generally, the expiration date is stamped on the cover at the very end of the packaging steps.

The bacteria present in yogurt, such as Lactobacillus bulgaricus and Lactobacillus acidophilus, are probiotic. This means that they can help to keep us healthy.

Yogurt is so tasty and so good for you; why deprive yourself?