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

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