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1.) What could possibly happen to the yoghurt if the milk-based mixture was not heated before adding the starter culture?

1.) What could possibly happen to the yoghurt if the milk-based mixture was not heated before adding the starter culture?
2.) What could possibly happen to the yoghurt if the starter culture was added to the milk-based mixture immediately after heating without
cooling down to 50°C?
3.) What could possibly happen to the yoghurt if the starter culture was lumpy when it was added to the milk-based mixture?
4.) What could possibly happen to the yoghurt if the starter culture was not thoroughly mixed in the milk-based mixture?
5.) What could possibly happen to the yoghurt if the inoculated mixture was not incubated?
6.) What could possibly happen to the yoghurt if the inoculated mixture was incubated longer than the prescribed number of hours?
7.) What could possibly happen to the yoghurt if the inoculated mixture was incubated in a shorter period of time?
8.) What could possibly happen to the yoghurt if the inoculated mixture was incubated at a temperature much higher than the prescribed
temperature?
9.) What could possibly happen to the yoghurt if the inoculated mixture was incubated at a temperature much lower than the prescribed
temperature?


This question was asked on Jan 29, 2013.

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