Whathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhat abioticand abioticfactors affectyoghurtproduction?Describe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentGiveexamples ofMRS GRENfor yoghurtproductionWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat isyoghurt?AfermentedmilkproductWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhat abioticand abioticfactors affectyoghurtproduction?Describe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentGiveexamples ofMRS GRENfor yoghurtproductionWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat isyoghurt?AfermentedmilkproductWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentation

Yoghurt 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. Bacterial growth decreases
    What happens to starter culture growth as the pH drops?
  2. To kill any unwanted bacteria
    Why is milk usually heated before culture is added?
  3. pH value, smell, appearance, taste, texture
    How do we evaluate the yoghurt?
  4. Lactose (sugar) --> Lactic acid + energy
    Write the reaction for energy production
  5. The milk proteins get damaged by the heat (denaturation) and can form a firmer coagulum
    How does heating the milk affect the milk proteins?
  6. What abiotic and abiotic factors affect yoghurt production?
  7. Binary fission and a typical growth curve
    Describe the reproduction of the yoghurt bacteria
  8. Yes, but the cultures will take longer to grow
    Can we make yoghurt at low and high temperatures?
  9. Milk is 6.8, and yoghurt is 4.5
    What are the typical pH values of milk and yoghurt?
  10. More culture resulted in a firmer yoghurt as more bacteria were present
    What happened with different amounts of culture?
  11. Give examples of MRS GREN for yoghurt production
  12. Soy milk made a weak yoghurt while oat milk did not work
    What happened with different milks?
  13. The pH decreases as lactose is converted to lactic acid
    What happens to the pH and why?
  14. A fermented milk product
    What is yoghurt?
  15. Lactobaccilus bulgaricus and Streptococcus thermophilus
    What microorganisms are used?
  16. Heat milk to kill bacteria, cool milk to ~40C, add starter culture, incubate for 4-8 hours, pack and store at 5C
    Write the typical process for producing yoghurt
  17. Lactic acid
    What waste product is excreted by the bacteria during fermentation?
  18. Anaerobic fermentation, i.e., in the absence of oxygen
    What type of fermentation is used?
  19. Use more starter culture or ferment for longer
    How can we produce a firmer and more tart yoghurt?
  20. To minimise any further fermentation
    Why is yoghurt put in the fridge for storage?