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