Home practical: making yoghurt
Note: to provide access to a wider bank of images from Learners, this Padlet wall includes images and observations from previous runs of this course, which can be added to.
You may have read in the news that, due to the increasing popularity of Greek yoghurt, producers are finding it difficult to dispose of the watery by-product from this process, called acid whey. Such large volumes cannot be poured down the sewer because it is acidic and contains high levels of nutrients that would alter the natural balance in aquatic ecosystems, leading to algal blooms and oxygen depletion. Scientists are trying to find solutions to this problem – which you can read about here. Discuss how successful your attempt to make yoghurt was. What did you use for the starter culture? What strains of LAB did it contain? How did your homemade yoghurt compare to shop-bought?
Small and Mighty: Introduction to Microbiology
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