Lab Report
John Angelo F. Raule Marvin Reyes
Mykee Domingo Aaron Santos
Ralph Reyes
LBYMATB V26B Report
Title Of Activity: Yogurt Making
Date Performed: October 4, 2012 I. 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. In the activity paper that was given, it dictated that during the yogurt making process, the bacteria underwent fermentation.
“Fermentation is any process where microorganisms use an external food source for energy. This process is done in a fermenter, conditions are controlled by mixing, water jacket.” – URL: http://scienceaid.co.uk/biology/micro/fermentation.html
Below is the Lab Report of the group for yogurt making activity. II. Materials and Methods * 1 liter homegenous pasteurized milk * 30 grams skim milk powder (SMP) * 100 grams refined sugar * 80 ml starter culture bacteria from natural yoghurt prepared as follows:
- 3% skim milk powder in distilled water
- Yoghurt or Yakult
- Incubate at 43 to 46 degrees for 3 to 4 hours until clotted
- 200 grams cooked pineapple tidbits*
* Serving Suggestion. May substitute according to taste of the group.
Procedures:
1. Dissolve the SMP and sugar in the milk. Heat it to 90 C and hold this temperature for 10 minutes. 2. Cool it to 50 C in a bath of ice water. 3. Shake the culture bacteria to free it from lumps and add to the milk. 4. Transfer the inoculated milk into the beaker or jar. Cover. 5. Incubate the milk for 4 hours at 43 to 46 degrees until clotted. Clotting of milk indicates the bacteria utilized the sugars and underwent fermentation. 6. Chill for 1 – 2 hours 7. Stir the yogurt to make the texture smooth. 8. Package and consume
III. Results and Discussion
Kind of Milk | Taste | Color | Texture | Smell | Low- fat milk | Yogurt-like | Beige | Smooth | Sour | Full-cream
Mykee Domingo Aaron Santos
Ralph Reyes
LBYMATB V26B Report
Title Of Activity: Yogurt Making
Date Performed: October 4, 2012 I. 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. In the activity paper that was given, it dictated that during the yogurt making process, the bacteria underwent fermentation.
“Fermentation is any process where microorganisms use an external food source for energy. This process is done in a fermenter, conditions are controlled by mixing, water jacket.” – URL: http://scienceaid.co.uk/biology/micro/fermentation.html
Below is the Lab Report of the group for yogurt making activity. II. Materials and Methods * 1 liter homegenous pasteurized milk * 30 grams skim milk powder (SMP) * 100 grams refined sugar * 80 ml starter culture bacteria from natural yoghurt prepared as follows:
- 3% skim milk powder in distilled water
- Yoghurt or Yakult
- Incubate at 43 to 46 degrees for 3 to 4 hours until clotted
- 200 grams cooked pineapple tidbits*
* Serving Suggestion. May substitute according to taste of the group.
Procedures:
1. Dissolve the SMP and sugar in the milk. Heat it to 90 C and hold this temperature for 10 minutes. 2. Cool it to 50 C in a bath of ice water. 3. Shake the culture bacteria to free it from lumps and add to the milk. 4. Transfer the inoculated milk into the beaker or jar. Cover. 5. Incubate the milk for 4 hours at 43 to 46 degrees until clotted. Clotting of milk indicates the bacteria utilized the sugars and underwent fermentation. 6. Chill for 1 – 2 hours 7. Stir the yogurt to make the texture smooth. 8. Package and consume
III. Results and Discussion
Kind of Milk | Taste | Color | Texture | Smell | Low- fat milk | Yogurt-like | Beige | Smooth | Sour | Full-cream
References: 1. Yogurt making paper activity 2. http://scienceaid.co.uk/biology/micro/fermentation.html