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