Lab Report On Yogurt Production. Introduction Last October 4, the group performed an activity that involved making our own yogurt.The group prepared the materials and followed the procedures to make the said yogurt. <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Introduction/Statement of the Problem. Yogurt is made from the fermentation of the lactose in milk by the rod-shaped bacteria Lactobacillus delbrueckii subsp. I’ve heard of people using crockpots. The benefits of probiotics on the digestive tract are well-known, and a friend's nutritionist mother once advised yogurt … In-Lab Analysis 1) The skim milk sample was not tasted due to the fact that it had undergone sever syneresis and most of the whey had separated from the solution. Get out your culturing containers. endobj stream <> <> endobj endobj %PDF-1.5 endobj One friend does his culturing in an insulated thermos. %���� I really do love yogurt. YOGURT PROJECT LAB REPORT: FINDING THE DENSITY OF BACTERIA IN YOGURT AND IDENTIFICATION OF AN UNKNOWN �Y ���v�č��(c[�D1��>Sµ���%|��"�Q���6��(a]6M%�]&�&�G��.B�( ���z �R�%2��( �����?B� �d� !�1�����E��4�g#gA��E״rF��+Y 0��C%�1�OԽ�[i|�7҉C�H����(gZ@��o1` �e��2�;�-���>���.�v۸`\� ���U|�z:XșM�m��x��yB�d��(Y=R��� �AV1�����a�(�WU�W�h�'9�A��X�o����3Z{�PR�S�NYt'Ⱥzz�Ă�"�%�m�k]�k�#�KZR���M���K0���`����m�H@��9�pb�C�JP�BMY���aؠͣ�o Other bacteria found in yoghurt are Lactobacillus acidophilus or casei, Streptococcus salivarius subsp. 8 0 obj Yogurt Preparation Lab Introduction The production of yogurt from the fermentation of milk is an ancient practice that requires a combination of two or more starter cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus. 5 0 obj *����J�A�*��>4���O�W?�jTouf:��:ag��MH�M&���ͿQ^�ɿў��)j�������y'��qD�T�p��~+��%�x��5 �#���w~�W�CtO�܈ ���� 4 0 obj These Gram-positive thermophilic organisms ferment the sugar lactose to lactic acid via glycolysis. endobj By Leah Williams. View Lab Report - YOGURT PROJECT LAB REPORT from BIOL 203 at University of Kansas. stream 3 0 obj 7 0 obj Use the permanent marker to label three jars "A," three "B," three "C," and three "D." Label the A jars 1-3, and then do the same for the B, C, and D jars. endobj You will be making three jars for each of the four types of yogurt. We used glass mason jars and a cooler. <> <> Marvin Reyes Mykee Domingo Aaron Santos Ralph Reyes LBYMATB V26B Report Title Of Activity: Yogurt Making Date Performed: October 4, 2012 I. bulgaricus to produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic acidic taste. <>>> The lactic acid makes the yogurt tart, discourages the 1 0 obj I love the tangy flavor of Trader's Point's yogurt; I enjoy mixing in a bunch of Milk & Honey Granola for some crunch and sweetness. In your lab notebook, write down which number matches which type of yogurt. However based of tasting the other samples I would conclude that yogurt made from skim milk would have an almost watery taste and not have any mouth appeal. x����k�0����Qz�Ew�e�RX�f�,P�_��CV�Ԑ��l��'� $�ф�F����}%��nn����%��[�[.ஜN�+b(w� ���V����_Ӊ�}�4�| @�0����p�^ ����� Assign a letter, either "A," B," "C," or "D," to the four different types of yogurt. The brand of milk used what Shamrocks Whole Milk and the yogurt used was Oikos, it was hypothesized that yogurt kept at 37 degrees Celsius and had a 9:1 milk ratio would result in creating the best yogurt. endstream x��Z[o�6~7���� R�VDRW�(ЦM6�vѭ�X,�}P��G�F��4�f��)Q3���N��#���;~�c����7o~~��~����������7J�=\_I��R�*U$�0�H�m@����ⱻ� 6 0 obj endobj 2 0 obj �#? <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 8 0 R/Group<>/Tabs/S/StructParents 1>> Feature Fri Jul 17 2009 Lab Report: Homemade Yogurt. Botello 2 Abstract The purpose of this laboratory experiment was to determine the method of making the best yogurt using whole milk and a yogurt culture from a commercial yogurt. <> _{�-=��s�'^'��Gi�]��R�{z߷�GaPz{� #��Eo��\��^��R�r�O;�&�}zm���Z��?�ǝ���z_|z��n�>��h��e��bV4=E�M97�z4�y.
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