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Lab Report EssayHeat it to 90 C and hold this temperature for 10 minutes. 2. cool off it to 50 C in a bath of ice water. 3. Shake the culture bacteria to free it from lumps and add to the take out. 4. Transfer the inoculated milk into the beaker or jar. Cover. 5. hover 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. Stir the yogurt to act upon the texture smooth. 8. Package and consume III. Results and Discussion Kind of Milk Taste Color Texture Smell Low- fat milk Yogurt-like Beige Smooth releaseFull-cream milk Very Sour Beige Thick Very sour In the table above, the reason why there were only 2 tolerants of milk is because 2 groups used 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 facial expression of the product (yogurt) to be extra sour. Yogurt is naturally sour 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. raze 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 depict their own yoghurt.