\r\nPURPOSE: To determine the effect of solid content and inoculation rate on the fermentation\u00a0time of yogurt.\r\nPROCEDURE\r\nMilk is heated to 85-90\u00b0C and held at that temperature for 30 min. After cooling to 45 \u00b0C\u00a0under top water, add inoculum\u2019s, previous day yogurt,\r\n1. Group 1, do not add skim milk powder, inoculum rate 4%\r\n2. Group 2, do not add skim milk powder, inoculum rate 2%\r\n3. Group 3, add 5% skim milk powder, inoculum rate 2%\r\n4. Group 4, add 10% skim milk powder, inoculum rate 2 %\r\nIncubate milk at 42\u00b0C for 3 h. Refrigerate samples.\r\nRESULT AND DISCUSSION\r\nMeasure the lactic acid and pH of the milk before fermentation. Do same measurements after\u00a0fermentation was completed and overnight storage. Discuss the effect of inoculum rate and\u00a0solid content on the pH and lactic acid production rate clearly.\r\nResearch the following topics;\r\nNames of microorganisms used in yogurt fermentation.\r\nWhat is symbiosis?\r\nReason of heating milk at 85-90\u00b0C for 30 min. Why is it necessary to cool coagulum after\r\nfermentation?\r\nWhat happens during fermentation of yogurt?\r\nWhat should be the optimum pH, lactic acid and solid content of yogurt?