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Activity #2 Small-Scale Yogurt Production Date Performed: 29 of January & 12 of February

This document summarizes an experiment on small-scale yogurt production. It describes how yogurt is made by culturing milk with bacteria, and lists the materials and steps to make simple yogurt at home. The experiment involves heating milk, cooling it, adding a starter culture, and incubating to allow fermentation. The results show ratings for taste, smell, texture and color of the yogurts produced. The conclusion is that most groups succeeded in making decent tasting yogurt, though one sample was less satisfactory, requiring patience and care during production.

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27 views2 pages

Activity #2 Small-Scale Yogurt Production Date Performed: 29 of January & 12 of February

This document summarizes an experiment on small-scale yogurt production. It describes how yogurt is made by culturing milk with bacteria, and lists the materials and steps to make simple yogurt at home. The experiment involves heating milk, cooling it, adding a starter culture, and incubating to allow fermentation. The results show ratings for taste, smell, texture and color of the yogurts produced. The conclusion is that most groups succeeded in making decent tasting yogurt, though one sample was less satisfactory, requiring patience and care during production.

Uploaded by

jd
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Activity #2 Small-Scale Yogurt Production Date performed: 29 of January & 12 of February I.

Introduction Yoghurt is a custard - like food, prepared from milk cultured by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit. It is believed that yoghurt came about accidentally from milk being stored by primitive methods in warm weathers. The founder of the Mongol Empire, Genghis Khan, lived on yoghurt. Shortly after, the sour food became known for its various health benefits. The popularity of the said food travelled from the Turks that spread out through the East. Today, yoghurt is now made available in various fruit flavours to satisfy every taste and every lifestyle. The objective of this experiment is to produce simple yoghurt by cultivating two essential bacteria. Producing yoghurt is a fun experiment especially if you are a fan of desserts. II. Materials and Methods A. Materials a. 1 liter of homegenized pasteurized milk b. 30 grams skim milk powder c. 100 grams of refined sugar d. 80 ml starter culture bacteria from natural yoghurt prepared as follows: d.1 3% skim milk powder in distilled water d.2 Yoghurt or Yakult d.3 Incubate at 43 to 46 degrees for 3 to 4 hours until clotted d.4 200 grams of cooked pineapple tidbits (optional) B. Methods 1. Dissolve the SMP and sugar in the milk. Heat it to 90 degrees Celsius and hold at this temperature for 10 minutes. 2. Cool it to a 50 degrees Celsius in a bath of ice water. 3. Shake the culture of the starter bacteria to free it from lumps and add it to the milk. 4. Incubate the milk for about 4 hours to 43 degrees Celsius to 46 degrees Celsius until clotted. The clotting of the milk indicates the bacteria utilized the sugars and underwent fermentation. 5. Chill for 1-2 hours. 6. Stir the yoghurt. 7. Package and consume. Keep chilled.

III. Results and Discussion

1. Taste 2. Smell 3. Texture 4. Color

1 5 5 5 5

2 5 4 5 5

3 3 5 3 5

4 5 5 4 5

IV. Conclusion Most groups performed the experiment well. For our group, the least satisfaction we got from the yoghurt is group number 3s yoghurt. But overall, the class was able to present a decent looking and tasting yoghurt. The production of yoghurt requires patience and perseverance. One little mistake may ruin the whole experiment. The bacteria living in the yoghurt are very adaptable and sensitive to change.

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