Introduction to Yogurt Production

What is the main ingredient used in yogurt production?

• Flour
• Milk
• Sugar
• Eggs

Which microorganism is responsible for fermenting milk into yogurt?

• Virus
• Protozoa
• Fungi
• Bacteria

At what temperature is the milk usually heated before adding the yogurt culture?

• Around 40°C
• Around 100°C
• Around 80°C
• Around 0°C

What is the purpose of adding a starter culture to the milk when making yogurt?

• To ferment the milk
• To increase shelf life
• To add sweetness
• To add color

What is the consistency of yogurt after the fermentation process?

• Liquid
• Semi-solid
• Gaseous
• Solid

Which country is known for its traditional yogurt called 'Greek Yogurt'?

• Greece
• Italy
• Japan
• France

What gives yogurt its tangy flavor?

• Salt
• Spices
• Sugar
• Acid

What is the role of probiotics in yogurt?

• To promote gut health
• To ferment the milk
• To add color
• To add sweetness

Which nutrient is abundant in yogurt and essential for bone health?

• Vitamin D
• Calcium
• Iron
• Vitamin C

What happens if the milk is overheated before adding the yogurt culture?

• It loses nutrients
• It becomes sweeter
• It curdles
• It turns green