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Lab Report EssayHeat it to 90 C and check out this temperature for 10 minutes. 2. Cool it to 50 C in a bath of ice water. 3. Shake the grow bacteria to free it from lumps and add to the milk. 4. Transfer the inoculated milk into the beaker or jar. Cover. 5. Incubate the milk for 4 hours at 43 to 46 degrees until clotted. Clotting of milk indicates the bacteria utilized the sugars and underwent fermentation. 6. Chill for 1 2 hours 7. vex the yogurt to make the texture smooth. 8. Package and consume III. Results and Discussion Kind of Milk Taste discolor Texture Smell Low- fat milk Yogurt-like Beige Smooth simulatedFull-cream milk Very Sour Beige Thick Very sour In the table above, the reason why there were still 2 kinds of milk is beca utilisation 2 groups employ low fat milk and the other 2 used full-cream milk. As being compared from the table above, using full-cream milk caused the taste and the smell of the product (yogurt) to be bare(a) sour. Yogurt is naturally sou r because of the acid present in it. Also, the full-cream milk caused the texture to be thicker compared to the yogurt used with low-fat milk. Even though different kinds of milk were used, the color of the yogurt was the same, which was Beige.IV. Conclusion Based on the given results and discussion of the data, the characteristics (taste, color, texture, and smell) of the yogurt will depend on what kind of milk will be used for the yogurt making process. V. Recommended If one were to do the same experiment above, the group would recommend that they use low-fat milk to make their own yoghurt.