What will happen if homogenisation and pasteurization steps are omitted during the production of yoghurt is:
- There will be presence of harmful bacteria
- There will be a non uniform texture
- Homogenisation is the process of making two liquids become the same and that they do not separate. For example, during the production of milk, fat droplets are combined so that the cream does not break apart.
- The main aim of homogenisation is to make two soluble liquids uniform and combine and have similar texture.
- Pasteurization is the process of heating products, which can either be liquid or solid so that the harmful microorganisms and bacteria are removed. This is done to prevent spoilage and for preservation.
- The main aim of pasteurization is to eliminate pathogens and for preservation.
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