Lesson to Grow
Yogurt is not much to drink are not fat, which itself contains a certain amount of heat, if on the basis of the original extra meals to eat, it will also lead to weight gain. The best way is to choose low-calorie and marked with the word fat yogurt, although not as good as they taste so rich full-bodied full-fat yogurt, but low in calories, will not make the calories and fat accumulation in the body very quickly. The green papaya fruit has always been good the first breast, Kelly Lin, Yuki are eating it to breast. Because the rich content of papaya enzymes and vitamin A can stimulate female hormones, help breast, papaya enzyme can break down proteins, to promote the body's absorption of protein, with meat consumption, the best.
Lesson to Grow Yogurt & Microorganisms Description: Grade Level: 3-12 Yogurt is easy to make and a fun hands-on activity to learn about helpful microorganisms in the food supply. It is also a Essential Skills: 3, 9 low tech way to observe microorganisms in action without having to use a high-powered microscope. Science Standards: 3.1 - 8.1 Yogurt History: Cultured milk products have been eaten since 2,000 BC. Yogurt is thought Time: 1 class period to have developed in Central Asia and was probably fermented spontaneously, likely by bacteria residing inside goatskin bags. People discovered when milk was left in a warm place, Materials: 1¾ cups of it thickened and developed a different, tart flavor. More importantly, yogurt kept longer than powdered milk; 4 cups very fresh milk. warm water (45-50 °C or 110-125° F); 1/3 cup plain What is Yogurt? Yogurt (i.e. yoghurt) is a dairy product produced by bacterial fermentation of yogurt (use yogurt with active milk. Fermenting lactose produces lactic acid, which changes milk protein to give yogurt its cultures and no additives); wire thick texture and tangy flavor. Yogurt is produced using a culture of Lactobacillus bulgaricus whisk; mixing bowl; 5-6 one cup containers with lids, like and Streptococcus thermophilus bacteria. old yogurt containers, cooler (to use as an incubator) Once the bacteria are added to milk, it starts to consume the milk sugars and begins fermentation, much like yeast in bread. The benefit of having a fermented milk product Vocabulary: is that so much acid is produced by these organisms that few other potentially harmful Live and active cultures microorganisms can grow in yogurt’s acidic environment. refers to the living organisms, Lactobacillus bulgaricus and Directions: Streptococcus thermophilus, 1) Begin this lesson by reviewing all the instructions with students ahead of time and stressing that convert pasteurized milk to yogurt during fermentation. the importance of working efficiently so the yogurt will work correctly. Time and temperature Milk is pasteurized before are major factors in making yogurt and keeping the micro organisms healthy. Important: culturing to remove any Students should wash their hands before handling ingredients. Also, handle yogurt with care. harmful bacteria. It will not thicken or separate if it is disturbed or bumped during the incubation period. Lactose is a sugar found 2) Have students taste commercial plain yogurt and record what they taste. Is it sweet, bitter, mostly in milk. Lactose makes lumpy, smooth, etc. Later they will taste their own yogurt and compare. up around 2 - 8% of milk (by weight). 3) Break students into groups and provide a set of materials. In a deep mixing bowl students Coagulation in yogurt making combine 1¾ cup powdered milk into 4 cups very warm water. Whisk ingredients until happens when the inoculated dissolved. milk acidifies the sugars enough to cause thickening of 4) Next, add 1/3 cup plain yogurt (active cultures and no additives yogurt) and whisk until the proteins, making yogurt. most of the clumps are dissolved. Work quickly; students do not want the mixture to cool. AITC Free Library Resources: Dairy Kit - books, DVDs, posters 5) Pour the mixture into the cups, cover and place the containers in an insulated cooler (do and activities not add ice) for 6-8 hours. The cooler serves as an incubator and keeps the mixture warm longer than if it was sitting out at room temperature. During this incubation time the bacteria “ A cup of low-fat yogurt will multiply, ingest the milk sugar (lactose), and thicken the milk turning the mixture into contains 448 mg. of yogurt. calcium - 34% of daily requirements for school- 6) Ask students to hypothesize about what will happen if the mixture cools? Why do they aged children.” think the temperature matters? Have students record findings. 12/10 http://AITC.oregonstate.edu . Oregon Agriculture in the Classroom Foundation . 541-737-1318