What are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Can we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhat abioticand abioticfactors affectyoghurtproduction?Give examplessuch as type ofbacteria, pH,amount oflactose,temperature...Whathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidGiveexamples ofMRS GRENfor yoghurtproductionGive examplesfor 2-3 MRSGREN meanings,e.g., Growth,reproduction andrespirationWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhat isyoghurt?AfermentedmilkproductWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhatmicroorganismsare used?LactobacillusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CHow do weevaluatetheyoghurt?pH value,smell,appearance,taste, textureWhat are thetypical pHvalues ofmilk andyoghurt?Milk is6.8, andyoghurt is4.5Can we makeyoghurt at lowand hightemperatures?Yes, but thecultures willtake longerto growWhat type offermentationis used?Anaerobicfermentation,i.e., in theabsence ofoxygenDescribe thereproductionof theyoghurtbacteriaBinaryfission and atypicalgrowth curveHow doesheating themilk affectthe milkproteins?The milk proteinsget damaged bythe heat(denaturation)and can form afirmer coagulumWhat abioticand abioticfactors affectyoghurtproduction?Give examplessuch as type ofbacteria, pH,amount oflactose,temperature...Whathappensto the pHand why?The pHdecreasesas lactose isconverted tolactic acidWhat wasteproduct isexcreted by thebacteria duringfermentation?LacticacidGiveexamples ofMRS GRENfor yoghurtproductionGive examplesfor 2-3 MRSGREN meanings,e.g., Growth,reproduction andrespirationWhy isyoghurt putin the fridgefor storage?To minimiseany furtherfermentationWhathappenedwith differentamounts ofculture?More cultureresulted in afirmer yoghurtas morebacteria werepresentWhy is milkusuallyheatedbefore cultureis added?To kill anyunwantedbacteriaWrite thereactionfor energyproductionLactose(sugar) -->Lactic acid+ energyWhathappenedwith differentmilks?Soy milkmade a weakyoghurt whileoat milk didnot workHow can weproduce afirmer andmore tartyoghurt?Use morestarterculture orferment forlongerWhat isyoghurt?AfermentedmilkproductWhathappens tostarter culturegrowth as thepH drops?BacterialgrowthdecreasesWhatmicroorganismsare used?LactobacillusbulgaricusandStreptococcusthermophilusWrite thetypicalprocess forproducingyoghurtHeat milk to killbacteria, cool milkto ~40C, addstarter culture,incubate for 4-8hours, pack andstore at 5CHow 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. Milk is 6.8, and yoghurt is 4.5
    What are the typical pH values of milk and yoghurt?
  2. Yes, but the cultures will take longer to grow
    Can we make yoghurt at low and high temperatures?
  3. Anaerobic fermentation, i.e., in the absence of oxygen
    What type of fermentation is used?
  4. Binary fission and a typical growth curve
    Describe the reproduction of the yoghurt bacteria
  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. Give examples such as type of bacteria, pH, amount of lactose, temperature...
    What abiotic and abiotic factors affect yoghurt production?
  7. The pH decreases as lactose is converted to lactic acid
    What happens to the pH and why?
  8. Lactic acid
    What waste product is excreted by the bacteria during fermentation?
  9. Give examples for 2-3 MRS GREN meanings, e.g., Growth, reproduction and respiration
    Give examples of MRS GREN for yoghurt production
  10. To minimise any further fermentation
    Why is yoghurt put in the fridge for storage?
  11. More culture resulted in a firmer yoghurt as more bacteria were present
    What happened with different amounts of culture?
  12. To kill any unwanted bacteria
    Why is milk usually heated before culture is added?
  13. Lactose (sugar) --> Lactic acid + energy
    Write the reaction for energy production
  14. Soy milk made a weak yoghurt while oat milk did not work
    What happened with different milks?
  15. Use more starter culture or ferment for longer
    How can we produce a firmer and more tart yoghurt?
  16. A fermented milk product
    What is yoghurt?
  17. Bacterial growth decreases
    What happens to starter culture growth as the pH drops?
  18. Lactobacillus bulgaricus and Streptococcus thermophilus
    What microorganisms are used?
  19. 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
  20. pH value, smell, appearance, taste, texture
    How do we evaluate the yoghurt?