Killed Enzymes in Yogurt
We are big dairy eaters in our home, so I successfully make about a gallon of Greek yogurt every few weeks. Today I started my process as usual, but with so many things happening at once (just had my 2nd baby, so things are hectic), I failed to remember to let the milk cool before adding in my enzymes: I stirred them in right at 180 degrees. So having killed my enzymes (sigh), what can I do with all of this milk/yogurt mix aside from throwing it down the sink? Pardon my stupidity and lack of knowledge on the subject, but would the heating process alter at all the calories/nutrients in the milk/yogurt in any way (aside from the obvious death of the innocent enzymes)? Will my milk curdle or something? Thank you!
Best Answer
Why not just add more enzymes after the stuff cooled sufficiently?
Enzymes you add to food are generally not toxic. If you denature them by getting them too hot, they don't usually renature spontaneously when the food cools down. They'll just act like a gram, or whatever amount, of protein added to your yogurt mix. Adding fresh enzymes once the milk is cool enough won't hurt anything. Those new, happy enzymes will just do their enzymatic thing, and give you the yogurt you want.
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What happens if you heat up yogurt?
Most bacteria will die when heated past a certain temperature. Yogurt is made by heating, cooling and then fermenting milk using healthy streptococcus and lactobacillus bacteria. The final product can be consumed hot or cold. However, if heated past a certain point, the bacteria in yogurt will die.What temp kills yogurt culture?
The bacteria used in making yogurt are thermophilic and this is their optimal temperature range; they are killed above 130\xb0F and do not grow well below 98\xb0F. Yogurt will become firm when a pH of 4.6 is reached.What is the enzyme in yogurt?
Choose Yogurt with Live Cultures Certain strains of bacteria in yogurt have \xdf-D-galactosidase, which is an enzyme that helps break down lactose in dairy products into the sugars glucose and galactose. A lack of this enzyme causes lactose malabsorption.What happens during fermentation of yogurt?
To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest.Yogurt Is More Unhealthy Than You Think
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