Summary
Areas of Science
Difficulty
Time Required
Average (6-10 days)
Prerequisites
None
Material Availability
Readily available
Cost
Low ($20 - $50)
Safety
Use caution when working with a stovetop. Adult supervision is recommended.
*Note:
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If you want a Project Idea with full instructions, please pick one without an asterisk (*) at the end of the title.
Abstract
Yogurt is a very versatile dairy product. It's yummy eaten straight from the container, it is good for your digestive system, and it can be used in several ways for cooking. There is historical evidence that yogurt-making developed 4,500 years ago! Humans depended on yogurt-making as a way to preserve milk. Yogurt is the result of bacterial fermentation of milk. In fermentation, the bacteria consume the milk sugar, lactose, and produce lactic acid. The end-product is a thick, creamy, and tangy food product. But what conditions produce the creamiest yogurt? Is it the temperature at which the yogurt culture is added to the warm milk? Is it the fermentation time or temperature? In this cooking and food science fair project, investigate these factors and see which conditions produce the best yogurt. Instructions on how to make yogurt can be found in the first bibliographic reference. Remember to vary only one condition at a time so you know which condition has the greatest effect on the yogurt.Bibliography
This website gives explicit directions on how to make homemade yogurt.
- Reeps, M. (n.d.). How To Make Your Own Yogurt. Retrieved October 8, 2008.
- Wikipedia Contributors. (2008, October 8). Yoghurt. Wikipedia: The Free Encyclopedia. Retrieved October 8, 2008.
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Careers
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There is a fraction of the world's population that doesn't have enough to eat or doesn't have access to food that is nutritionally rich. Food scientists or technologists work to find new sources of food that have the right nutrition levels and that are safe for human consumption. In fact, our nation's food supply depends on food scientists and technologists that test and develop foods that meet and exceed government food safety standards. If you are interested in combining biology, chemistry,…
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Microorganisms (bacteria, viruses, algae, and fungi) are the most common life-forms on Earth. They help us digest nutrients; make foods like yogurt, bread, and olives; and create antibiotics. Some microbes also cause diseases. Microbiologists study the growth, structure, development, and general characteristics of microorganisms to promote health, industry, and a basic understanding of cellular functions.
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Good taste, texture, quality, and safety are all very important in the food industry. Food science technicians test and catalog the physical and chemical properties of food to help ensure these aspects.
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Related Links
Cite This Page
General citation information is provided here. Be sure to check the formatting, including capitalization, for the method you are using and update your citation, as needed.MLA Style
Science Buddies Staff.
"The Art & Science of Making Yummy Yogurt." Science Buddies,
23 June 2020,
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p030/cooking-food-science/making-yummy-yogurt.
Accessed 30 Apr. 2024.
APA Style
Science Buddies Staff.
(2020, June 23).
The Art & Science of Making Yummy Yogurt.
Retrieved from
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p030/cooking-food-science/making-yummy-yogurt
Last edit date: 2020-06-23
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