Write thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhat isyoghurt?AfermentedmilkproductWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat abioticand abioticfactors affectyoghurtproduction?Give examplessuch as type ofbacteria, pH,amount oflactose,temperature...Whatmicroorganismsare used?LactobacillusbulgaricusandStreptococcusthermophilusWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5How doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveGiveexamples ofMRS GRENfor yoghurtproductionGive examplesfor 2-3 MRSGREN meanings,e.g., Growth,reproduction andrespirationWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhat isyoghurt?AfermentedmilkproductWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workCan we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat abioticand abioticfactors affectyoghurtproduction?Give examplessuch as type ofbacteria, pH,amount oflactose,temperature...Whatmicroorganismsare used?LactobacillusbulgaricusandStreptococcusthermophilusWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWhathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5How doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveGiveexamples ofMRS GRENfor yoghurtproductionGive examplesfor 2-3 MRSGREN meanings,e.g., Growth,reproduction andrespirationWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, texture

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