What abioticand abioticfactors affectyoghurtproduction?Whathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusGiveexamples ofMRS GRENfor yoghurtproductionWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Why is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhat isyoghurt?AfermentedmilkproductWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CWhat abioticand abioticfactors affectyoghurtproduction?Whathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusGiveexamples ofMRS GRENfor yoghurtproductionWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Why is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhat isyoghurt?AfermentedmilkproductWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5C

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