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This article gives an excellent review on yogurt manufacturing, but to summarize: -Raw milk goes through centrifugation to remove somatic cells and other solid impurities. -Thermalization is conducted at "60–69 °C for 20–30 s, aiming at the killing of many vegetative microorganisms and the partial inactivation of some enzymes." After this point, the milk ...


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As when air tight seal is opened there is a exposure to air and Lactic acid in yogurt in the presence of oxygen converted into Acetic Acid which is vinegar and produce sour taste.


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Commercial yoghurt usually contains alive Lactobacillus, as exemplified by the fact that you can use them to "seed" your yoghurt at home. I actually don't think they add anything. In France at least it is just pasteurized milk and lactobacillus (ex from Auchan yogurt list of ingredients: Semi-skimmed milk, lactose and milk protein, lactic ferments). Some ...


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Oligos from well-known companies are pretty good to my knowledge. Problems begin after 100-300bp oligos/dsDNA fragments. What I suggest is PCRing your vector like that: Primer F: ---------------------__________ vector: ======|v site for 36 bp insert v|==========... Upstream Downstream ______----------------- ...


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Broadly speaking there are two classes of cell in an organism: Somatic cells These are by far the most numerous in your body, and are the differentiated cells including everything from retinal cells to liver cells to neurons. Stem cells and germ cells Stem cells reside in tissues and replenish the somatic cells as they are damaged or removed, or as ...



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