MINISTRY OF EDUCATION

SAINT JOHN BILINGUAL SCHOOL

BIOLOGY PROJECT
YOGURT
Teacher: Score:100
Group: Grade: Date:
Make your own yogurt using bacteria. This is an experiment about
microbiology.
SUMMARY

OBJECTIVES

●
 INTRODUCCTION

o MATERIALS
o 2 tablespoons (30 ml) of yogurt with live bacteria
o 1 L (33.8 fl oz) of milk
o 1 thermometer going to 85 °C (185 °F)
o 1 bowl with lid
o 1 spoon
o 1 tablespoon measuring spoon (15 mL)
o 1 pot
o Cooktop
o Water

METHODS
STEP 1
RESULTS
(remember write description in yours pictures)

1. Yogurt

2. Food label

3. Insert the picture of the finished product

4. Define
Yogurt: a fermented slightly acid often flavored semisolid food
made of milk and milk solids to which cultures of two bacteria
(Lactobacillus bulgaricus and Streptococcus thermophilus) have
been added.
5. Microorganisms: Technically a microorganism or microbe is an
organism that is microscopic.
6. Bacteria: Bacteria are small single-celled organisms.
7. Fermentation: is the process in which a substance breaks down
into a simpler substance.
8. Yogurt cultures: The bacteria used to make yogurt are known as
yogurt cultures. Fermentation of sugars in the milk by these
bacteria produces lactic acid, which acts on milk protein to give
yogurt its texture and characteristic tart flavor.
Questions

1. What is fermentation? How is it used to make yogurt?

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or
other microorganisms, typically involving effervescence and the giving off of heat. The process of
making yogurts is essentially the same as for cheese. Lactic acid bacteria ferment milk lactose
into acid, which lowers the pH and helps to make the yoghurt thicken.

2, What do you think affects the smell, taste, and firmness of a yogurt product?

It has an impact on the yogurt product because flavor, which includes both taste and odor, is a quality
of food that not only influences consumer acceptability but is also linked to feelings of wellbeing.

3. If you made a yogurt culture using a starter that did not have live bacteria in it, what do you think
would happen to the yogurt culture?

I think that eventually it will begin to appear bacteria in the yogurt as time goes because of the
preparation made.
4. At what temperature does the yogurt thicken the fastest?

yogurt made from milk held at 195 ºF / 90 ºC for 10 minutes is noticeably thicker and tastes less tart
and somewhat creamy

5. What type of bacteria is found in yogurt?

specifically, Lactobacillus bulgaricus and Streptococcus thermophilus

6. What are the probiotic bacteria in yogurt?

Streptococcus thermophilus and Lactobacillus bulgaricus.

7. What are the started bacteria in yogurt?

During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein
to coagulate.

8- Illustrated the yogurt bacteria.

9. List the benefits of yogurt

 Yogurt benefits hair  Benefit for digestive health
 Skincare  High in protein
 Best for weight management  Lactose intolerance
 Improve heart health  fuent of Calcium
 Boost immune system
10.Name the nutrients of yogurt
 water  Protein
 Sodium  Phosphorus
 Carbohydrates  Calcium
 Fiber  Riboflavin
 Sugars

CONCLUSION
Yogurt has been show like a healthy and for diet with remarkable advantageous impacts). Within the
case of yogurt, strawberry is known to be the foremost well known included flavor. With the headway
of innovation, it is presently common to find diverse sorts of flavors such as peach, ruddy natural
products, lemon, apple, and so forward. To fulfill buyer requests, fabricates progressively propose
yogurts with diminished fat substance. so one option is actually is produce our owns yogurt and
make they to our preferences and its always more healthy to make it in house.
BIBLIOGRAPHY

 Fankhauser, D. B., (2010, April 3). Yogurt Making Illustrated. U.C. Clermont College. Retrieved
December 13, 2012.
 Willenberg, B. J.; Vollmar Hughes, K.; and Konstant, L. (1999). Making Yogurt at Home:
Country Living Series. Department of Food Science and Human Nutrition, University of
Missouri-Columbia. Retrieved December 13, 2012.
 # Link Name="FoodSci_p072.4" Value="HtmlAnchor" HtmlText="AboutYogurt.com" #].
(n.d.). Live and Active Culture (LAC) Yogurt FAQs. Retrieved August 24, 2012.