CONTENTS INTRODUCTION OBJECTIVE APPRECIATION ABOUT YOGURT HYPOTHESIS PROCEDURE MATERIALS OBSERVATIONS DATA RESULT ANALYSIS CONCLUSION LIFE REFERENCE
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CONTENTS
INTRODUCTION
OBJECTIVE
APPRECIATION
ABOUT YOGURT
HYPOTHESIS
PROCEDURE
MATERIALS
OBSERVATIONS
DATA RESULT
ANALYSIS
CONCLUSION
LIFE
REFERENCE
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PHOTOGRAPHY)
ABOUT YOGURT….
Yogurt is a yummy treat, but how is it made? With the help of
microorganisms called bacteria, milk is turned into yogurt. Don't 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 us. Dr. David B. Fankhauser, Professor of
Biology and Chemistry at U.C. Clermont College explains about yogurt making,
fermentation and good bacteria.
Yogurt is a fermented milk product which originated in Turkey in which a
mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus) and
Streptococcus thermophilus produce lactic acid during fermentation of lactose. The
lactic acid lowers the pH and makes it tart and causes the milk protein to thicken.
The partial digestion of the milk when these bacteria ferment milk makes yogurt
easily digestible. In addition, these bacteria will help settle GI upset including that
which follows oral antibiotic therapy by replenishing non-pathogenic flora of the
gastrointestinal tract.
"Yogurt is preserved by its acidity which inhibits the growth of putrefactive
or pathogenic bacteria. With lids intact, this yogurt will keep at least a month or two
in the refrigerator. After that time, especially if your refrigerator is on the 'warm'
side, a layer of non-pathogenic white mold may form on the top. Merely lift off the
mold with a fork, discards, and use the yogurt for cooking." (Fankhauser, 2000).
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APPRECIATIONFirst off all, our first token of appreciation goes to all
the teachers, students, parents and other SJK(T) APPAR
citizens, as all of them has played their role very much well
even if it is small part in making this project to be a success
one. It takes a lot of effort from all the members on the
team as there was some up and down in the way of making
this project done. At the same time we also would like tothank the science fair department for letting us take part
and for giving us such opportunity which was very much
helpful for both teachers and students to explore more into
the science world. THANK YOU.
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TEACHERS. PUPILS
1. PN.CHITTRA 1. SUVARNEMUGI
2. PN. CHISTINA 2.NAAGADARSENEE
3. PN.THILAGAWATHI 3. SUNDERESVAR
4. CIK VIMALA 4. YUVAN
5. PN.JAYANTHI 5. NIVASHINI
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INTRODUCTION
First and foremost, study of science
means the study and theoretical
explanation of natural phenomena.
Studying or exploring into science world,
gives us ample of knowledge about the
earth we are living in. Can be said that
each and every phenomena in this world
has a specific scientific steps behind it.
There are thousands of phenomena has
been discovered scientifically and millions
of still not.
As for that, we are the citizen of SJK(T)
APPAR has come up with a science
project, investigating the “METHOD TO
MAKE A YOGURT” phenomena.
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Throughout this investigation, we will
explain thoroughly about how to make a
yogurt , from beginning to the end ,basedon the experiment carried out by teachers
and students of SJK (T) APPAR. We hope
our performance is up to your
satisfaction. THANK YOU.
RESULT
Milk in Pot A result in yogurt.
The yogurt has a custard-like
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texture and a cheesy odour. It
feels slightly firm and it
continues to thicken as it
cools.
INFERENCE
• MILK IN POT A - Milk in Pot A result in yogurt.
The yogurt has a custard-like texture and a cheesy
odour. This is because once we turn off the labogas, we
continued to stir it as it cools. This prevents the milk
from scorching at the bottom of the pot. We also leave
Pot A to cools down to about 43°C before pouring thestarter into milk in Pot A and stir it for a couple of
minutes for the yogurt to dissolve well into the milk.
Besides, the ideal temperature at which to add the
starter is approximately 43 degrees. This helps to
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spread the bacteria throughout the milk and allow it to
start to grow.
•
MILK IN POT B - However milk in Pot B iswatery. It tastes bad. This is because the
starter was poured immediately into milk of
Pot B after heating it to about 100°C.
Pouring the starter immediately into the
milk of Pot B after heating it causing the
beneficial bacteria to be killed off. So wemust bring the temperature of the milk
down so that the heat does not kill off the
beneficial bacteria in the warmed starter
culture.
CONCLUSION
Factors such as
temperature do affect the
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fermentation of milk into
yogurt.
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LIFE
EXAMPLE
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EXPERIMENTTitle of the experiment : The making of yogurt by investigating the
factors which are involved in yogurt
making.
Aim : To investigate the relationship between
the temperature of the milk and the
condition of the milk.
Objectives : Pupils should be able to make their own
yogurt.Hypothesis : Adding specific bacteria to milk will create
a chemical reaction that will result in the
formation of yogurt.
Apparatus : Pot, labogas, milk, thermometer,spoon
(metal),old yougurt,tripodstand,matchbox.
Variables : --Kept the same = the type of the milk.
--To changed = different temperature of
the milk.
--To observe = condition of the milk.
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Procedures
1. Set up the apparatus based on Figure 1
2. Prepare two parts and label it as Pot A and Pot B
3. Prepare 100ml of milk into both pots
4. Heat the milk in both pots to about 85 degree Celsius, this is
for two reasons :
a) It kills any other bacteria that might be in the milk thatwould complete against the bacteria that convert milk toyogurt
b) It changes the milk protein in a way that allows it toculture and firm up
5. Keep stirring the milk and do not let it go past 85 degree
Celsius .If it scorches the yogurt will taste bad.
6. Once the milk reaches 85 degree Celsius turn of the labogas.
7. Continue to stir Pot A as it cools. You only need to stir it for another 2-3 minutes, to prevent any of the milk fromscorching at the bottom of the pot.
8. Pour the starter into Pot A, stir it for a couple of minutes for starter to dissolve well into the milk.
9. At the same time pour the starter immediately into Pot B
10.Place both pots on the table for 1½ hour. Pour theinoculated milk into some containers.
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11.Put the containers into refrigerator for about 6-8 hours.
Observa t ion / Records
Pots TemperatureOf milk ( °C)
Condition of the milk
A 43 °C
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B 100 °C
I n fe rence :
Conc lus ion:
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AIMTo investigate the relationship
between the temperature of the
milk and the condition of the milk.
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OBJECTIVESPupils should be able to make their own
yogurt.
HYPOTHESIS
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Adding specific bacteria to
milk will create a chemical
reaction that will result in the
formation of yogurt.
APPARATUS
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Pot, labogas,milk,
thermometer,
spoon (metal), old
yogurt, tripodstand
matchbox.
VARIABLES
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--Kept the same = the type of the milk.
--To changed = differenttemperature of the milk.
--To observe = condition of
the milk.
PROCEDURE
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1. Set up the apparatus based on Figure 1
2. Prepare two parts and label it as Pot A and Pot B
3. Prepare 100ml of milk into both pots
4. Heat the milk in both pots to about 85 degree Celsius, this isfor to reasons :
a) It kills any other bacteria that might be in the milk thatwould complete against the bacteria that convert milk toyogurt
b) It changes the milk protein in a way that allows it toculture and firm up
5. Keep stirring the milk and do not let it go past 85 degreeCelsius .If it scorches the yogurt will taste bad.
6. Once the milk reaches 85 degree Celsius turn of the labogas.
7. Continue to stir Pot A as it cools. You only need to stir it for another 2-3 minutes, to prevent any of the milk from
scorching at the bottom of your pot.8. Pour the starter into Pot A, stir it for a couple of minutes for
starter to dissolve well into the milk.
9. At the same time pour the starter immediately into Pot B
10. Place both pots on the table for ½ hour. Pour theinoculated milk into some containers.
11. Put the containers into refrigerator for about 6-8 hours.
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OBJECTIVES The main reason why do we use choose the
topic “MAKING OF YOGURT” is because it is a
dairy food that are being used in our daily life.
Most of the time we spend more to purchase the
yogurt from shop. But we didn’t realize that we
can make yogurt easily without spending more.
There are many types of yogurt with different
flavours and brands in the market. I have a
question. Are they good to eat? Are they were
prepared in a healthy way? Even though they
look good and attractive but they contained to
many presevations and colouring that may harm
our health. So by making the yogurt at home, we
can make sure that its healthy, well prepared
without spending more. Further more yogurt is an
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Indian cultural food. So by making yogurt at
home we can ensure our culture too.THANK YOU.