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Yoghurt Production Guide

The document provides instructions and questions for an activity on producing yoghurt on a small scale. It includes drawing a diagram of the yoghurt production process and discussing the importance of key steps like heating the milk mixture, cooling it before adding starter culture, thoroughly mixing ingredients, and incubating at the proper temperature. Students are also asked to consider what could go wrong at different points in the process and the roles of main ingredients like milk, sugar, and starter culture.

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Bea Brion
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485 views2 pages

Yoghurt Production Guide

The document provides instructions and questions for an activity on producing yoghurt on a small scale. It includes drawing a diagram of the yoghurt production process and discussing the importance of key steps like heating the milk mixture, cooling it before adding starter culture, thoroughly mixing ingredients, and incubating at the proper temperature. Students are also asked to consider what could go wrong at different points in the process and the roles of main ingredients like milk, sugar, and starter culture.

Uploaded by

Bea Brion
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Activity Instructions
  • Discussion Questions

Name: ________________________

Section: __________

Date: ___________

Group: ______

ACTIVITY SMALL SCALE PRODUCTION OF YOGHURT Activity Worksheet 1. In the box below, draw a schematic diagram of the procedure in making yoghurt. (The diagram should include the materials and ingredients used as well as the steps/processes involved.)

2. Briefly discuss the importance of the following in the preparation of yoghurt: a. Heating the milk-based mixture to 90C for 10 minutes

b. Cooling the mixture to 50C in iced water bath before adding the starter culture

c. Shaking the starter culture (Why should the culture be free from lumps) before adding to the milk-based mixture

d. Thorough mixing of the inoculated milk-based mixture (milk-based mixture + starter culture)

e. Incubation of the inoculated mixture for about 4 hours at 43C to 46C

3. What could possibly happen to the yoghurt if: a. the milk-based mixture was not heated before adding the starter culture?

b. the starter culture was added to the milk-based mixture immediately after heating without cooling down to 50C?

c. the starter culture was lumpy when it was added to the milk-based mixture?

d. the starter culture was not thoroughly mixed in the milk-based mixture?

e. the inoculated mixture was not incubated?

f. the inoculated mixture was incubated longer than the prescribed number of hours?

g. the inoculated mixture was incubated in a shorter period of time?

h. the inoculated mixture was incubated at a temperature much higher than the prescribed temperature?

i. the inoculated mixture was incubated at a temperature much lower than the prescribed temperature?

4. Briefly discuss the roles of the following materials used in the activity: a. Milk

b. Sugar

c. Starter culture

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