Course:VANT149/2024/Capstone/Science/Team11

Exploring the Relationship Between Fermentation Temperature and Yogurt Acidity

Research Question:

How do different fermentation temperatures (30, 40, and 50 degrees Celsius) affect the pH value of yogurt?

Abstract

This research project investigates how different fermentation temperatures affect the acidity (pH levels) of yogurt. We used consistent milk sources and commercially available yogurt cultures for the experiments, conducted at 30°C, 40°C, and 50°C. After heating the milk to 85°C and cooling it to the fermentation temperature, we inoculated it with yogurt bacteria and allowed it to ferment for 6-12 hours. Preliminary data shows that yogurt fermented at 30°C has an average pH of 4.26, while fermentation at 40°C and 50°C resulted in pH levels of 4.5 and 4.6, respectively. The final report will include a comprehensive statistical analysis and discussion of these findings, aiming to optimize yogurt production for better flavor, texture, and shelf life.

Biographies

Zhiquan Yang is a first-year student at University of British Columbia currently studying in Vantage Program. His studying interest is mathematics and science. He is recently living in Vancouver, Canada.

Jiahao Wu is a first-year student in Vantage One Program at the University of British Columbia. He is interested in Mathematical Science. He currently lives in Vancouver Canada.

Yiwei Liu is a first-year student in UBC's Vantage program, with an interest in science subjects including math, chemistry, and physics. He currently lives in Vancouver, Canada.