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What conditions are the most favourable for microbial food production?, …
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:star:The factor that will be tested in the practical will be temperature as it is the easiest to control and monitor, and it is a factor that heavily impacts microbial yoghurt production. All other factors will be controlled variables
:star: The measuring tool that will be used is the pH as the carbon dioxide production in the balloon will not be enough to be noticeable, and the syringe contraption does not fit into the incubator and is prone to melting due to the heat
:star:The food I will test on is the yoghurt because it is different to what I have done before and will be interesting to experiment on.
:star:I will use full cream milk as it contains the most lactose, and I will use all the cultures as they are all present within the available yoghurt culture