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Background Yogurt is a fermented dairy product made with live healthy bacteria, specifically Lactobacillus bulgaricus¬†and¬†Streptococcus thermophilus. The bacteria convert lactose in the milk to lactic acid. The acid causes the denaturation of milk proteins resulting in curdling and thickening of the product. Materials Whole milk Instant dry milk Plain yogurt 8-oz mason jars Water bath […]

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Objective To compare physical properties (mass, volume, and length) of bean market classes. Introduction In this lab you will learn how to collect scientific data and how to organize and present them so that they can be easily understood and interpreted. You will be given market classes of beans to compare their mass, volume, and […]

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What is Gram Staining? This Gram staining lab is a method developed by the Danish Scientist Hans Christian Gram in 1884 to distinguish two types of bacteria based on the structure of their cell wall. Gram-positive bacteria stain purple because of its thick peptidoglycan layer in the cell wall. Gram-negative bacteria will stain pink due […]

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Microbial analysis is used in the food industry to determine the microbial content of foods and as a verification, measurement to determine the adequacy of cleaning and sanitation. Common tests that you will encounter include the following. Aerobic Plate Count (APC): This test is also called aerobic colony count, standard plate count (SPC) and total […]

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