LAB: MAKING YOGURT

1. What was the purpose of the lab?

2. Yogurt characteristics: *Taste: _____
                                            *Consistency (thickness/texsture): ______
                                            *Odor: _____

3. Describe the process of fermentation.

4. Why did ancient peoples develop the technique of fermenting milk?

5. There are several differences between yeast and bacterial fermentation.
      a) One difference is the wastes they produce. What wastes are produced by:
           1) bacteria in milk?
           2) yeast in fruit juices?
      b) Another difference is the type of sugar they consume. What sugar is
           consumed by:
           1) bacteria?
           2) yeast?

6. List two fermented cows milk products in wide use today?

7. Why is it important to heat the milk at the beginning of the process of
      making yogurt?

8. How can pathogens enter yogurt and how can this be prevented?

9. What type of animal's milk can be used to make yogurt? (List at least 4.)

10. From where did we obtain the bacteria needed to ferment the milk during
      this lab?

11. List at least two possible errors that could occur during this lab.

12. Did you like the yogurt?