FermentersCultures ofyeast can begrown in hugenumbers intheseCurdsandwheyThese areproducedduring thecheesemakingprocessLacticacidThis helps tothickenyoghurt andgive it tastePinkThe colourof the fleshof wildsalmonHightemperaturesThese willdestroyenzymesKefirA drinkmade fromfermentedmilkEnzymesBiologicalwashingpowderscontaintheseYeastThisorganismis a simplefungusRennetEnzyme usedincheesemakingResazurinThis test cantell us if milkis safe todrinkUHTThe processwhere milk isheated tobetween 135Cand 142C for 2to 5 secondsDetergentThis wordmeans"somethingwhichcleans"YeastflavouringThis can beadded to foodssuch as soups,crisps and othersavoury snacksGreyThe colourof the fleshof farmedsalmonBrewingThis industryuses yeastto make beerSkimmedType of milkwhich hashad almostall fatremovedBacteriaType oforganismused tomakeyoghurtCarbondioxideThis isproducedwhen yeastrespiresFermentersCultures ofyeast can begrown in hugenumbers intheseCurdsandwheyThese areproducedduring thecheesemakingprocessLacticacidThis helps tothickenyoghurt andgive it tastePinkThe colourof the fleshof wildsalmonHightemperaturesThese willdestroyenzymesKefirA drinkmade fromfermentedmilkEnzymesBiologicalwashingpowderscontaintheseYeastThisorganismis a simplefungusRennetEnzyme usedincheesemakingResazurinThis test cantell us if milkis safe todrinkUHTThe processwhere milk isheated tobetween 135Cand 142C for 2to 5 secondsDetergentThis wordmeans"somethingwhichcleans"YeastflavouringThis can beadded to foodssuch as soups,crisps and othersavoury snacksGreyThe colourof the fleshof farmedsalmonBrewingThis industryuses yeastto make beerSkimmedType of milkwhich hashad almostall fatremovedBacteriaType oforganismused tomakeyoghurtCarbondioxideThis isproducedwhen yeastrespires

Biotechnology Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Cultures of yeast can be grown in huge numbers in these
    Fermenters
  2. These are produced during the cheesemaking process
    Curds and whey
  3. This helps to thicken yoghurt and give it taste
    Lactic acid
  4. The colour of the flesh of wild salmon
    Pink
  5. These will destroy enzymes
    High temperatures
  6. A drink made from fermented milk
    Kefir
  7. Biological washing powders contain these
    Enzymes
  8. This organism is a simple fungus
    Yeast
  9. Enzyme used in cheesemaking
    Rennet
  10. This test can tell us if milk is safe to drink
    Resazurin
  11. The process where milk is heated to between 135C and 142C for 2 to 5 seconds
    UHT
  12. This word means "something which cleans"
    Detergent
  13. This can be added to foods such as soups, crisps and other savoury snacks
    Yeast flavouring
  14. The colour of the flesh of farmed salmon
    Grey
  15. This industry uses yeast to make beer
    Brewing
  16. Type of milk which has had almost all fat removed
    Skimmed
  17. Type of organism used to make yoghurt
    Bacteria
  18. This is produced when yeast respires
    Carbon dioxide