BIOLOGY 1A03 Lecture Notes - Lecture 41: Yogurt, Paper Towel, Probiotic

• School: McMaster University
• Department: Biology
• Course: BIOLOGY 1A03
• Professor: Alastair Tracey

Document Summary

Bacteria plays a vital role in the making process of yogurt. Yogurt is produced as a result of bacterial fermentation of the milk. Bacteria known as yogurt cultures help to convert the natural sugar found in milk, otherwise known as lactose, into acids, and or gases. Thus producing lactic acid which gives the milk the sour. Yogurt taste, and causes the milk proteins to thicken. It is also named as probiotic which means that they are not harmful, but in fact beneficial to the human body. The purpose of the experiment that we had conducted was to see if different milk concentrations (1%, 2%, and. 5%) would change the amount of bacteria that would be in the final product of yogurt that we had made. ". If we use different percentages of milk to make the yogurt, than the amount of bacteria will differ in each batch of yogurt.