The Steps Of Making Yoghurt

Use ice if you need to. Then, fill one beaker with 175 mL of water and the other with 350 mL. Warm the water in the 350mL beaker up to 55 degrees celsius and cool the water in the 175mL beaker to 15 degrees celsius, the same temperature as the pitcher because it will be your control group. Once the beaker that should be heated is at 55 degrees celsius, pour 175 mL of the water into a glove and pour the other 175 mL into a ziplock baggie. Pour the 15 degrees celsius, 175 mL of water into another ziplock baggie. Before you set these in water, have a stopwatch ready and make sure that the water in the baggies and glove is at the right temperature.

-VariablesoIndependent:The temperature of the milkoDependent:The time taken for the milk to solidifyoControlled:The same amount and type of milk usedThe same amount and concentration of enzyme mixture usedThe same test tube sizeResults:-TableAmount of enzyme mixture (mL)Amount of milk (mL)Temperature (oC)Time for milk to clot (min)Ex: 1 Ex: 2 Average2.551060+60+60+2.552034.2036.0035.12.55303.554.203.882.55402.102.252.182.55505.004.454.73Discussion:The experiment showed that changing the temperature did affect the rate at which the milk solidified. At low temperatures of 10oC and 20oC the milk took the longest to solidify and at 10oC did not even go lumpy after an hour. As the temperature increased the speed at which it reacted got faster until it reached around 40oC where the speed began to drop.

The strawberry banana smoothie is a classic beverage. The combination of fresh fruit, ice cream and milk produces one of most delightful and delicious experiences that you will encounter. The best thing about making a smoothie is that it is a simple process, one that can be easily reproduced if you follow the easy instructions. The flavor profile produced by these combinations will satisfy the most discerning palette. The strawberry banana smoothie is easy to make and very delightful.

Problem Statement: But how do we really now that there are bacteria or microorganisms in our yogurt? How many colonies of bacteria growth is in yogurts? Does it vary from different flavors?

Bacteria are small, unicellular prokaryotic microbes. They have many morphologies, which include rod-shaped, spherical, spirals, helices, stars, cubes, and clubs. Classification of bacteria begins with either aerobic (requiring diatomic oxygen for growth) or anaerobic (not requiring O2 for growth). Bacteria can simply be narrowed down to gram positive (organism that stains purple or blue by Gram stain) or gram negative (organism that stains red or pink by Gram stain). Many physical and nutritional factors influence bacterial growth. Physical factors include temperature (psychrophiles, thermophiles, and mesophiles), pH (neutrophiles, acidophiles, and alkalinophiles), O2 concentration (aerobic

Unlike what we have been thought, milk is unhealthy and it will cause many different diseases in human’s body. Even though that they try to limit the bacteria in raw milk before and after milking, but they just can lower the level of bacteria, they can’t remove all of it, and by drinking milk we transfer diseases to our body (Garedew et al, 2012, p 950). Before milking they will sterilize cow’s breast and also they will inject antibiotics to lower the level of bacteria in cow’s body. They also use sterilize milking equipment so the bacteria available on the equipment will not reach cow’s breast and directly milk. With all those sterilized processes they still need to do the pasteurization process because of

The species of bacteria used to make yogurt both have a β-galactosidase system which hydrolyzes lactose into glucose and galactose. Because lactose is a disaccharide, it can be transported into the cell via the permease system. As aforementioned, glucose then enters the EMP pathway to yield pyruvate.

While the inoculating loop is cooling, mix the broth culture by placing the tube in the vortex mixer (hold the tube and not the lid).

4. The microscope was focused on the yoghurt prepared and fresh yoghurt slides and the results were as follows.

The main purpose of this lab is to identify and separate the main components of milk. To do this an understanding of the properties of these components in needed to separate them from one another. We will be separating the components with their polarity or non-polarity and the temperature at which specific components precipitate. To do this we will be using hot plates, gravity filters and vacuum filters1, water and ice baths, and blot drying.

This demonstrates that raw milk contains a lot of bacteria even after multiple serial dilutions.

Yoghurt is basically a product of lactose fermentation (a milk sugar) to produce lactic acid. The decrease in pH due to the formation of acid, causes the milk to change physically and form the soft gel that we associate with the physical characteristics of yoghurt (Pillsbury et al,

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of

Live Lactobacillus casei Shirota strain, cultured and tested in our laboratory, is added to the tank. The temperature of the tank is then reduced until the contents are at 37°C (body temperature). The solution is allowed to ferment in the tank for 6-9 days or until the numbers of Lactobacillus casei bacteria reach their ideal concentration.