milk

  1. What is the definition of a probiotic

  2. What are the 3 terminologies for probiotics?

  3. What are prebiotics and synbiotics?

  4. What are post-biotics, Paraprobiotic/ghost probiotics/inactivated probiotics and biogenics and what are their differences?

  5. What is the minimum effective dose of probiotics and what affects their survivability? (6)

  6. What are prebiotics made of and what are some examples?

  7. How do the bacteria cultures in yogurt interact? What metabolites are formed?

  8. What is formed from lactose fermentation? Including bifidobacteria? Who ferments?

  9. How is galactose fermented? < converted to fructose 6-p using leloir or tagatose pathway

  10. What is the definition of yogurt and what do the cultures do? What is the optimum ratio of the culture and what can be done to control acidification?

  11. How does S. thermophilus and Lb. Bulgarius work together?

  12. What are the desired properties of yoghurt? (4)

  13. How is yoghurt made? (specific conditions) 

  14. How is post-fermentation acidity controlled? (5)

  15. How is buttermilk, sour cream made? What are the microbes? Bulgarian milk?

  16. What are some probiotics cultured milk microbes and drinks?

  17. How is kefir milk made? What microbes are involved?

  18. What microbes are involved in koumiss making?

  19. How is viili made? What is the mold involved?