File:40. Производство на јогурт.ogg
Original file (Ogg multiplexed audio/video file, Theora/Vorbis, length 56 s, 1,920 × 1,080 pixels, 6.31 Mbps overall, file size: 41.99 MB)
Summary
| Description |
English: Yoghurt making
Procedures: 1.Milk is to be heated at 85-95 °C for 15-30 minutes. 2.Stirring is to be performed in order to make sure the mixture is homogenous. 3.The milk is to be cooled to about incubation temperature. 4.Starter culture is to be added. 5.The mixture is to be incubated at 40-46 °C for 4-5 hours (until pH drops to about 4.3). 6.Afterwards the mixture is to be stirred and cooled at 5 °C. Planned and performed by Sofija Kostandinovska, Institute of Biology, FNSM, Ss. Cyril and Methodius University, Skopje, Macedonia.Македонски: Производство на јогурт
Постапки: 1. Се загрева млекото на 85-95 °C за време од 15-30 минути. 2. Се хомогенизира млекото. 3. Се лади млекото до инкубациона температура. 4. Се додава стартер култура. 5. Мешавината се инкубира на 40-46 °C за време од 4-5 часа (сé додека pH не достигне околу 4.3). 6. Се меша згуснатиот јогурт и се лади на 5 °C. Осмислено и изведено од Софија Костандиновска, Институт за биологија, ПМФ, УКИМ, Скопје. |
| Date | |
| Source | Own work |
| Author | Deni Ingilizovski |
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This biology experiment video was made within the Wikiexperiments 2022 set up by Shared Knowledge.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 19:14, 9 October 2022 | 56 s, 1,920 × 1,080 (41.99 MB) | Dandarmkd | Uploaded own work with UploadWizard |
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