Production of lactic acid in milk powder medium.INTRODUCTION

In my experience, it's complicated to make yogurt. Milk that has been heated to 60 °C in the process of pasteurization still contains, among others yeast, that can spoil the product. In order to avoid contamination one should either acquire HTST-milk or boil the milk. The milk should then be kept in 37–40 °C and a starter culture/yogurt is added. After about 18–36 hours, depending on temperature and species of microorganisms the fermented milk is done. Wouldn't it be better if one could just put some ingredients together in a bottle and after 18 hours the mixture would had become yogurt? Perhaps a solution of milk powder and water could be a good medium for lactic acid production, provided that there are not too many spores in the powder. Since milk powder is dry, then not many microorganisms should be able to grow there.

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