🥛 BTEC Level 2 Microbiology Practical

Yogurt Production Investigation

Investigate how temperature affects yogurt formation using bacteria in food production.

Interactive Lab BTEC Level 2 Graph + Report

1. Student Information

Name

Class

Date

2. Learning Aim

Understand how bacteria are used in food production.
Investigate how temperature affects microbial activity.
Analyse and evaluate practical results.

Background

Yogurt is produced when bacteria such as Lactobacillus convert lactose into lactic acid. This lowers the pH, thickens the milk, and gives yogurt its sour taste.

Research Question

How does temperature affect yogurt formation?

3. Method

Heat milk to approximately 45°C.
Add 1–2 teaspoons of yogurt and stir gently.
Divide into three samples.
Place samples at 25°C, 37°C, and 50°C.
Leave for 2–4 hours.
Record the thickness, smell, and observations.

4. Results Table

Temperature (°C)	Thickness (1–5)	Smell	Observations
25
37
50

Enter thickness scores, then plot temperature against thickness.

5. Analysis Questions

1. Describe the effect of temperature on yogurt formation. (3 marks) 2. Explain why yogurt forms best at around 37°C. (4 marks) 3. Explain why little or no yogurt forms at 50°C. (4 marks) 4. Evaluate the reliability of your results. (6 marks)

6. Export Work

Downloads a text report with student details, results, and responses.