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