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

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