Lab 6 Food Microbiology
BIO250L
5. What differences, if any, would this assay show if performed using raw (unpasteurized) milk?
An assay performed using raw milk show higher microbial counts, active enzymes,potentially
different nutritional content, presence of immune factors, and altered physical properties
compared to pasteurized milk.
EXPERIMENT 2: PREPARATION OF YOGURT VIA LACTOSE FERMENTATION
Introductory Questions
1. What is the objective of Experiment 2? How does it demonstrate the fermentation of lactic acid?
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2. What do you expect to see when you check the pH at each step as time continues?
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3. What will cause any changes in pH during this experiment?
Factors such as addition or removal of acids or bases, dilution, temperature changes, and
chemical reactions affecting hydrogen ions can cause change in pH during the experiment.
4. What was the purpose of step 7 in this experiment?
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