Jimmy visits a yoghurt factory and helps manufacture some yoghurt. While doing this he learns about the millions of bacteria used in the fermentation process. Bacteria are added to skimmed milk powder, sugar and milk proteins. They eat the milk proteins and produce lactic acid, which thickens the milk, turning it into yoghurt.
This clip could be used to introduce the concept of fermentation and the function of bacteria in the production of yoghurt.
The clip affords opportunities to discuss food manufacture, food science and hygiene.
Learners might also investigate the chemical changes brought about by the action of the bacteria, and the properties of yoghurt, including flavour, texture and nutritional value.