One of the oldest examples of the application of biotechnology. Nevertheless a very useful way of illustrating how micro-organisms can be used in manufacturing products and the importance of monitoring the steps along the way.

This Microbiology of Yoghurt Kit investigates:

• The differential growth rates of Lactobacillus bulgaricus and Streptococcus thermophilus
• Estimation of the total bacterial population
• Titration of acid produced
• Measuring pH
• Determination of clotting point of casein

The kit provides sufficient practical activity to occupy a normal class of students at 16+ level working in groups. The concepts included in the kit are particularly suitable for A-Level students and for use at college level. These organisms present no particular safety problems.

The kit contains:

• Yoghurt starter culture
• Indicator papers
• Resazurin tablet
• Microscope slides
• Methyl violet
• Inoculating loop
• Gram's iodine
• Droppers
• Carbol fuchsin
• Pipettes
• Phenolphthalein
• Full instructions