PRODUCTION OF YOGURT Yogurt is a sour milk product. Its sour taste is attributed to the presence of lactic acid yielded by bacteria through fermentation. Bacteria that are commonly used in yoghurt production are Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria have the ability to break down sugars in the milk producing lactate or lactic acid as by-product. Below is a step-by-step procedure in the production of yogurt. Find out from the procedure why yogurt has low fat
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LAB 5: Coliform bacteria in surface waters I. Introduction Many organisms‚ including humans‚ have symbiotic bacteria in their guts that aid digestion. Symbiosis is an intimate relationship between different organisms in which both the host organism‚ e.g. the human‚ and the symbiote‚ e.g. bacteria‚ benefit from each other. In this case‚ the bacterium gets a favorable environment and food source in the intestines of a human. In return‚ these bacteria improve the digestibility of food through
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Lab Report №3 Title:Observing Mitosis By Yerkebulan Yesbolatov Biology course‚ tutorial group I October 18‚ 2012 Lab partner: Azhar Zhaisanova Introduction Experiment is intend to show mitotic stage of cell cycle‚ phases of mitotic stage‚ to define predominance in the number of each phases over the others‚ if it is possible. Objectivity of lab is to observe the different phases
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French Fries vs Bacteria Introduction After the Chipotle scandal of having E. Coli‚ I wondered what other bacteria can possibly be on foods that we consume. In addition‚ eating my french fries the day after I bought it‚ I wondered how long it could be until there was bacteria growing on the french fries. These two experiences in the last few months triggered me to become interested in what bacteria is and how harmful it can be. In order to do this investigation‚ one must study various types of french
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Cheese: A Home to Bacteria “Cheese is just a means of controlled spoilage‚” said Steve Jenkins‚ a Master Cheesemonger at Fairway Market. (Cheese) Bacteria‚ or starter cultures‚ control the flavor‚ hardness‚ type‚ and many more aspects of cheese. The two main strands of bacteria involved in cheese making are Lactococcus and Lactobacillus‚ which ferment sugars found in the milk. Humans have learned to manipulate bacteria and the fermentation process to produce different types of cheese such as Swiss
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for his first cups of Greek yogurt and (b) what was his initial "4Ps" marketing strategy? (a) Hamdi Ulukaya was targeting Americans as he was convinced that Americans would like the Greek yogurt if they gave it a try. In more detail you could say that Mr. Ulukaya used the differentiation focus strategy‚ as he was creating a superior product that was geared towards Americans. He was more focused on selling his yogurt to a narrow target audience. His first cup of yogurt appeared on shelves of a small
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Bacteria are among the oldest species in the world.They both incerease in number and comply with nature very quikly so‚they maintain their species.Therefore‚bacteria have been the most common type of species according to number.Hence‚bacteria had been classified in order to make analysis.easily.Bacteria can be classified into three main categories on the basis of their nurition:saprophytic‚parasitic and chemoautotrophic bacteria. The Saprophytic bacteria are the first type of bacteria
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INTRODUCTION Healthlite Yogurt Company is a fast growing producer of yogurt based-products‚ such as‚ low-fat yogurt and other related products. The company has its corporate headquarters in Danbury‚ Connecticut with processing plants across the United States in New Jersey‚ Massachusetts‚ Tennessee‚ Illinois‚ Colorado‚ Washington‚ and California. It operates in 20 sales regions‚ each with its own regional sales manager and roughly 30 sales representatives. Healthlite Yogurt Company has experienced
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Observing Argumentation In the 21st century‚ people are very set in the stereotypical thoughts that society implants in their heads. Many people don’t like to step out of their comfort zone when it comes to values and stereotypes. In both stories‚ I personally think the theme is that everyone should step out of the thoughts that they are used to and be more open-minded about the world. In Fatema Mernissi’s article “Digital Scheherazade; The Rise of Women as Key Players in the Arab Gulf Communication
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MBK – Lab Report Name: Katie Nave Bacterial Morphology Part 1: Viewing Prepared Slides of Common Bacterial Shapes Familiarize yourself with each morphological type to use as a comparative tool for the remainder of the activity. Record your observations. Part 2: Disinfecting Your Area to Use Live Organisms : Part 3: Viewing Live Organisms – Wet Mount Preparation Record your observations. It was hard to tell what I was looking at. There were a number of amoeba shaped cells of varying sizes
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