Yoghurt is a nutritious fermented dairy product.
Explain why milk is heated to a high temperature (pasteurised) at the start of the yoghurt-making process.
The pasteurised milk is cooled to a warm temperature before the Lactobacillus bacteria are added. Explain why this cooling step is necessary.
Yoghurt is often fortified with vitamins. Give one benefit of including Vitamin D in the diet.
Low-fat yoghurt is a popular dietary choice. Give one benefit of choosing low-fat yoghurt over full-fat yoghurt.
Explain why the fermentation process causes the yoghurt mixture to become more acidic (lower pH) and semi-solid.
Some manufacturers add whole oats (grains) to yoghurt. Suggest the health benefits of adding oats to yoghurt.
74 exam-style questions on Edexcel IGCSE Biology Food production. Each one has a worked solution and a mark scheme showing where the marks go.