Lab Report Essay

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 lease III. Results and Discussion Kind of Milk Taste Color Texture Smell Low- fat milk Yogurt-like Beige Smooth put to workFull-cream milk Very Sour Beige Thick Very sour In the table above, the reason why there were only 2 kinds of milk is because 2 groups used wiped out(p) fat milk and the other 2 used full-cream milk. As being compared from the table above, using full-cream milk caused the taste and the smell of the product (yogurt) to be superfluous sour. Yogurt is naturally sour because of the acid presen t in it. Also, the full-cream milk caused the texture to be thicker compared to the yogurt used with low-fat milk. Even though different kinds of milk were used, the color of the yogurt was the same, which was Beige.IV. Conclusion Based on the given results and discussion of the data, the characteristics (taste, color, texture, and smell) of the yogurt will depend on what kind of milk will be used for the yogurt making process. V. Recommended If one were to do the same experiment above, the group would recommend that they use low-fat milk to make their own yoghurt.