| Direction: Arrange PQRS to describe the completeness of process |
| P: Spread the starter culture into the container that you are going to make the yogurt in. Pour the warm milk into it and gently mix well. Do not incorporate too much air. If too much air is mixed in, the starter culture will grow slowly. Cover with a couple of towels top and bottom to maintain an even temperature. |
| Q: Refrigerate for 8 hours before serving. To store, keep in refrigerator. |
| R: Keep covered at room temperature for 3- hours. Yogurt containers can be kept warm in a gas oven with pilot light and electric bulb, or an electric oven with light bulb of sufficient wattage - approximately 100 watts. Do not stir the yogurt during this period. |
| S: Bring milk to just a boil and then set aside to cool. Heating the milk to boiling kills any undesirable bacteria that might be present and also changes the properties of the milk protein so that it gives the yogurt a firmer body and texture. Just cool enough or until lukewarm to touch.-about 110 degrees F. |
A) RQSP
B) SPRQ
C) RSQP
D) SPQP
E) None of these
Correct Answer: B
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