What attributes does lactic acid confer to yogurt

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Assignment:

5 short answer questions as seen below:

1. a) Which sample took the least time to become white? Why do you think this was the case?

b) Which sample took the most time to become white? Why do you think this was the case? 2.

2. a) How does refrigeration affect the number of bacteria present in milk?

b) How does pasteurization affect the number of bacteria present in milk?

3. What differences, if any, would this assay show if performed using milk that was past its expiration date and had an off-putting odor?

4. What attributes does lactic acid confer to yogurt? What are the breakdown products of lactose?

5. How does the consistency of the milk change during the production of yogurt? What facilitates this change?

Reference no: EM133224524

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