What were the major findings?
What data supported your hypothesis - Explain?
How did your findings compare to other researchers?
What explanations can you offer for your findings?
What recommendations do you have for improving your experiment?
Making Yogurt
Milk should be a be drank daily do to its healthy protains and vitamins. The pupose of our making yogurt experimnet is to learn to make yogurt and to see the amount of fat it contains and what is it made of. We found out that to make yogurt it is neccessary to use yogurt known as starture culture besides we found ou that whole milk has: 6.2% of fat, light milk has: .1 % of fat, evaporada milk has: 8% of fat. Our hypothesis did not match with our reslts, we thought that our best results would be with the whole milk and we had better results with the powder milk. Other researchs say that the milk that we used had more fat than what the carton of milk said, besides the proccess to make yogurt for the internet almost had the same amount of the three material but we concluted that more milk added better results. I could say that to make yogurt it is best to add more milk then either the water or the starture culture for the resutls to come out testy and delicious. I would recommend to boil the materials 20 min. before mixing them together and use milk more than any of the three material (water milky and starture culture). We had our faliurs as well as our achivsments, the more practice you have doing the yogurt the better results you will have.
My experiment was making yogurt. The purpose of my experiment was to test the different forms of making yogurt with different types of milk. We tested powdered milk, evaporada milk, normal milk and light milk. The yogurt came out good with powder milk. However, it came out better with the powderl milk. With this type of milk it was easier to mix and the fat did not get so cut as with the other milks. It seemed as if it was helping the milk produce the yogurt. Our hypothesis was that if we used natural milk to make the yogurt then that will be the best result because yogurt factories use this type of milk to make the yogurt. My finding compared to other reaserchers becuase in other reaserch it said that the normal milk contained more fat. According to my reaserch and my findings this is not true. Maybe for my findings and explenation that I can make is that maybe the calculations were different and the measurments were different. To improve my experiments I would make better calculations of the materials.