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