How can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyGiveexamples ofMRS GRENfor yoghurtproductionHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhat abioticand abioticfactors affectyoghurtproduction?What isyoghurt?AfermentedmilkproductWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyGiveexamples ofMRS GRENfor yoghurtproductionHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhat abioticand abioticfactors affectyoghurtproduction?What isyoghurt?AfermentedmilkproductWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CWhy 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. Use more starter culture or ferment for longer
    How can we produce a firmer and more tart yoghurt?
  2. Lactose (sugar) --> Lactic acid + energy
    Write the reaction for energy production
  3. Give examples of MRS GREN for yoghurt production
  4. pH value, smell, appearance, taste, texture
    How do we evaluate the yoghurt?
  5. Binary fission and a typical growth curve
    Describe the reproduction of the yoghurt bacteria
  6. Yes, but the cultures will take longer to grow
    Can we make yoghurt at low and high temperatures?
  7. The pH decreases as lactose is converted to lactic acid
    What happens to the pH and why?
  8. Anaerobic fermentation, i.e., in the absence of oxygen
    What type of fermentation is used?
  9. To kill any unwanted bacteria
    Why is milk usually heated before culture is added?
  10. Soy milk made a weak yoghurt while oat milk did not work
    What happened with different milks?
  11. Bacterial growth decreases
    What happens to starter culture growth as the pH drops?
  12. Lactic acid
    What waste product is excreted by the bacteria during fermentation?
  13. The milk proteins get damaged by the heat (denaturation) and can form a firmer coagulum
    How does heating the milk affect the milk proteins?
  14. More culture resulted in a firmer yoghurt as more bacteria were present
    What happened with different amounts of culture?
  15. What abiotic and abiotic factors affect yoghurt production?
  16. A fermented milk product
    What is yoghurt?
  17. Milk is 6.8, and yoghurt is 4.5
    What are the typical pH values of milk and yoghurt?
  18. Lactobaccilus bulgaricus and Streptococcus thermophilus
    What microorganisms are used?
  19. 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
  20. To minimise any further fermentation
    Why is yoghurt put in the fridge for storage?