Micro Biology > EXAM > STRAIGHTERLINE Microbiology BIO 250L Lab 8 Industrial Microbiology 2022 COMPLETE LAB WORKSHEET (All)

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STRAIGHTERLINE Microbiology BIO 250L Lab 8 Industrial Microbiology 2022 COMPLETE LAB WORKSHEET

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1. Make a graph of the pH changes over the course of the experiment. How does the pH change at each step? Why? Yogurt shapes when microscopic organisms age the milk sugar, known as lactose, into lac... tic corrosive. The lactic corrosive makes the milk more acidic (lower pH) making the proteins coagulate. Insert graph here:Lab 8 Industrial Microbiology BIO250L 2. What attributes does lactic acid confer to yogurt? The lactic corrosive that is delivered from the aging of lactose adds to the sharp taste of yogurt by diminishing pH and takes into account the trademark surface by following up on the milk proteins. 3. How does the consistency of the milk change during the production of yogurt? What facilitates this change? [Show More]

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