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

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