Write thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidGiveexamples ofMRS GRENfor yoghurtproductionWhathappenedwith 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 5CWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveWhat isyoghurt?AfermentedmilkproductWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhat abioticand abioticfactors affectyoghurtproduction?Why is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWhatmicroorganismsare used?LactobaccilusbulgaricusandStreptococcusthermophilusHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidGiveexamples ofMRS GRENfor yoghurtproductionWhathappenedwith 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 5CWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveWhat isyoghurt?AfermentedmilkproductWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workWhat abioticand abioticfactors affectyoghurtproduction?Why is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Whathappens tostarter culturegrowth as thepH drops?Bacterialgrowthdecreases

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