Lab Report Essay

instigate 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 take out. 4. Transfer the inoculated draw into the beaker or jar. Cover. 5. Incubate the draw 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 work out the grain smooth. 8. Package and consume III. Results and Discussion Kind of Milk predilection Color Texture Smell Low- fat milk yoghurt-like Beige round SourFull-cream milk really Sour Beige Thick Very sour In the table above, the reason why there were notwithstanding 2 kinds of milk is because 2 groups used low 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 extra sour. Yogurt is naturally sour because of the acid present 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 aforementioned(prenominal), which was Beige.IV. Conclusion Based on the given results and give-and-take of the data, the characteristics (taste, color, texture, and smell) of the yogurt impart 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 get yoghurt.