牛奶變乳酪既過程(英文)?

Let me try to answer your question;

"Yoghurt" is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production.

The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd) in a process called denaturation. The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria. In the U.S., to be named yogurt, the product must be made with the bacterial species Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). These include L. acidophilus, L. casei and Bifidobacterium species. In most countries, a product may be called yoghurt only if live bacteria are present in the final product. In the U.S., non-pasteurised yoghurt can be marketed as "live" or containing "live active culture". A small amount of live yoghurt can be used to inoculate a new batch of yoghurt, as the bacteria reproduce and multiply during fermentation. Pasteurised products, which have no living bacteria, are called fermented milk (drink).

Hope it can help you.

Yogurt is made when specific bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) are added to the milk in a controlled environment and allowed to ferment.

To make yogurt, milk is heated to 93c and kept at that temperature for 10-30 minutes depending the thickness one desired. For example, yoghurt gets thicker when the milk is heated longer. Then, the milk is rapidly cooled down to 44c and mixed with a special bacteria. This mixture is then placed in clean containers and incubated for a minimum of 4 hours at 37c. More acids will develop for longer incubation.

To stop the incubation, the yogurt is placed in a fridge and keep for approx. 10days.

Unpasteurized yoghurts which contain live bacteria is good for your health than that of pasteurized one (which is those need not to be kept refrigerated).

yahoo字典也有,牛奶變乳酪既過程(英文)?emulsification.

I think it's called coagulation or curdling. You call Tofu : Bean Curd... .