How to make yogurt science project

how to make yogurt science project

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Ingredients to make Yogurt A measuring cup Water A marker Plastic cups Whole milk A saucepan A kitchen thermometer Plain yogurt from the grocery store (make sure it says “active culture”) Powdered milk Aluminum foil A cooler 4 small plastic soda bottles 3 cups hot water. Oct 17,  · *Note: For this science project you will need to develop your own experimental procedure. Use the information in the summary tab as a starting place. If you would like to discuss your ideas or need help troubleshooting, use the Ask An Expert forum. Our Experts won't do the work for you, but they will make suggestions and offer guidance if you come to them with specific questions.

Yogurt is made by fermenting milk. It's high in protein, calcium, and probiotics "good" bacteria. Here's how to make yogurt and a look at the chemistry of yogurt. The lactic acid makes the milk more acidic lower the pHcausing the proteins in milk to coagulate.

The main protein in dairy milk is casein. The acidity gives yogurt its tangy flavor, while the coagulated proteins result in a thickened, creamy texture. There is no simple chemical equation for yogurt production since multiple reactions occur. Several types of bacteria can ferment lactose. Yogurt cultures may contain Lactobacillus delbrueckii subsp. You can make yogurt from any type of milk. Although most yogurt is made from bovine milk e.

Yogurt can be made from soy milk, coconut milk, and almond milk. The first time you make yogurt, you need a starter culture as a source of the bacteria. You can use ordinary store-bought yogurt with active culture or you can use freeze-dried yogurt starter. If you use a commercial yogurt starter, follow the packaging directions, since activating the culture varies depending on the product. Once you make your first batch of yogurt, you can how to get free government grant money a couple of tablespoons of it to start future batches.

While it may seem like you would want to add more active culture to a recipe, adding too much bacteria produces a sour yogurt rather than a pleasantly tangy yogurt. Share Flipboard Email. Anne Marie Helmenstine, Ph. Chemistry Expert. Helmenstine holds a Ph. She has taught science courses at the high school, college, and graduate levels. Facebook Facebook Twitter Twitter. Updated March 05, Cite this Article Format. Helmenstine, Anne Marie, Ph. How to Make Yogurt With Chemistry.

Watch Now: How to Make Yogurt. What Is Fermentation? Definition and Examples. What Is Gluten? Chemistry and Food Sources. Solidification Definition and Examples in Chemistry. ThoughtCo uses cookies to provide you with a great user experience.

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Another tasty science treat. Put the milk in a saucepan and place over a medium heat. Heat the milk to 80 degrees Celsius. If you don't have a thermometer, wait until the milk Pour into a mixing bowl and leave to cool until the milk reaches 46 degrees Celsius. Whisk in the yoghurt and dried milk. Jul 11,  · Add one tablespoon of yogurt to each sterile jar, as shown here. Note: This picture only shows three jars, each with a different type of yogurt, but in your science project you will be testing four different types of yogurt, with three jars for each type, making a total of 12 jars. STEP 2: Turn off the heat source. Leave the thermometer in the milk. STEP 3: Watch the thermometer over the next 15 minutes. When the temperature of the milk hits degrees Fahrenheit, it is ready to be cultured. STEP 4: Remove 8 ounces of milk. Add to this the 8 ounce cup of plain Greek yogurt.

Yogurt is a yummy treat, but how is it made? With the help of microorganisms called bacteria , milk is turned into yogurt. Do not freak out though, these are not the kind of bacteria that cause you to get sick.

The bacteria in yogurt are good bacteria that can actually help you! There are certain species of bacteria that are commonly used to make yogurt.

If you look at the ingredients listed on the yogurt product's packaging, you can often figure out the exact species of bacteria that it contains. Some species you might find listed include: Streptococcus thermophilus S. To turn milk into yogurt, these bacteria ferment the milk.

Fermentation is when a substance gets broken down and turned into another substance. During fermentation to make yogurt from milk, small sugars in the milk specifically lactose sugars get turned into a different chemical, specifically lactic acid.

The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest. Additionally, eating yogurt can help restore the good bacteria that normally lives in your stomach and intestines your gastrointestinal tract after they have been lost from, for example, taking antibiotics or having an upset stomach. In this microbiology science project, you will investigate how using different types of yogurt to make your own yogurt cultures affects how those cultures turn out.

You will try different yogurt products as starter cultures to test which factors are important to the fermentation process and how the yogurt you make smells, feels, and tastes.

Do you think yogurts that use different bacteria will be different? What about other factors in the yogurt that might affect the resultant yogurt culture, such as food coloring or added sugar? You will also learn how to culture grow microorganisms, and how to use sterile techniques so that you will not contaminate your cultures. Have an adult help you do further research by visiting the following websites, which give information about making yogurt and the living bacteria in yogurt:.

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Our top priority is student learning. If you have any comments positive or negative related to purchases you've made for science projects from recommendations on our site, please let us know. Write to us at scibuddy sciencebuddies. Try one of our science activities for quick, anytime science explorations. The perfect thing to liven up a rainy day, school vacation, or moment of boredom.

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Yes, I Did This Project! Please log in or create a free account to let us know how things went. Sara Agee, Ph. Science Buddies Staff. Accessed 23 Apr. Introduction Yogurt is a yummy treat, but how is it made?

How is it used to make yogurt? What do you think affects the smell, taste, and firmness of a yogurt product? If you made a yogurt culture using a starter that did not have live bacteria in it, what do you think would happen to the yogurt culture? Bibliography Have an adult help you do further research by visiting the following websites, which give information about making yogurt and the living bacteria in yogurt: Fankhauser, D.

Yogurt Making Illustrated. Clermont College. Retrieved December 13, Willenberg, B. Retrieved August 24, Note: A computerized matching algorithm suggests the above articles.

It's not as smart as you are, and it may occasionally give humorous, ridiculous, or even annoying results! Learn more about the News Feed. You could use a partial immersion thermometer or a digital probe thermometer , both of which are available online through Carolina Biological Supply Company.

Large pan or sink that can be plugged Permanent marker Different types of yogurt 4. Use only new, unopened containers. You will want to use four different types that have different features that you can compare.

Try to find products that list the specific species of bacteria in them and try to find products that use different bacteria species. You might find such a product labeled a "dairy snack" instead of "yogurt. A product that has flavoring or coloring agents added, such as Red 40, and a product that does not have flavoring or coloring agents added. A product that is sweetened with sugar listed in the ingredients and one that is unsweetened such as a Greek yogurt.

A product with added stabilizers, such as gelatin or agar, and a product that does not have added stabilizers. For example, you could use two yogurts to compare two of these features if you used one yogurt that is white and unsweetened and another that is artificially colored and sweet.

Clean forks 4 Measuring tablespoon Optional: Funnel Cooler. You want a cooler big enough to fit all 12 8-oz canning jars inside of it. Alternatively, you could use two small coolers. Experimental Procedure To successfully make yogurt, good, sterile technique is needed. This means that the cookware used in this science project should be clean and handled properly to keep unwanted bacteria out of your yogurt cultures. Before starting, make sure that all of the cookware is clean and wash your hands with soap and rinse them thoroughly.

With the assistance of an adult helper, sterilize the canning jars, their lids, and their rings in a large pot. Sterilize these pieces by separating them and putting them all in the large pot. Add about 2. Then turn off the heat and let the jars sit, still covered, in the pot.

Safety note: Be careful when sterilizing the jars as the pot and everything inside of it will become very hot. If you use a thick-bottomed pot, stir frequently to prevent the milk from sticking to the bottom. Be careful not to let the milk boil over! Remove the covered pot from stove and place the pot in either a large pan of clean, cool water or in a plugged sink that has been filled with about cm about inches of clean, cool water. While the milk is cooling, prepare your jars by doing steps Carefully remove the jars from the pot in which they were boiled and arrange them on a clean surface.

Immediately put the lids and rings on each jar but leave the lids loosened. Safety Note: Be careful when handling the jars as they will be hot! Empty out any water in the jars. Do not touch the inside of the jars, as this could introduce unwanted bacteria into your yogurt cultures.

Assign a letter, either "A," B," "C," or "D," to the four different types of yogurt. In your lab notebook, write down which number matches which type of yogurt. You will be making three jars for each of the four types of yogurt. Use the permanent marker to label three jars "A," three "B," three "C," and three "D. Open the yogurt product you assigned the letter A to. Stir the yogurt with a clean fork to be sure it is mixed evenly.

Add one tablespoon of yogurt A to each of the three A jars. Put the lids back on the jars. Thoroughly clean the measuring tablespoon. Repeat steps using yogurts B, C, and D. All of the jars should now have one tablespoon of yogurt in them, as shown in Figure 1 below for three jars. Figure 1. Add one tablespoon of yogurt to each sterile jar, as shown here. Note: This picture only shows three jars, each with a different type of yogurt, but in your science project you will be testing four different types of yogurt, with three jars for each type, making a total of 12 jars.

In your lab notebook, create a data table like this one. Record your observations in the data table in your lab notebook. Figure 2.



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