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we eat some bread all over the world. Why are any flat and are others inflated well why their tastes different?

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worldwide, we transform the milk with microorganisms, to obtain various food. In what biological and physico-chemical conditions can the milk be transformed?
The first subject is an error.

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after make milk kefir we want see if the milk is composed of a lot of yeast. We are going to look how many CO2 is present in yeast.

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Kefir is fermented milk with a special taste in the presence of ethyl alcohol (0.5-1%), carbon dioxide and lactic acid (0, -1.1%). The word „kefir“ has an Turkish origin, and it is a dairy drink. Dairy kefir is produced by inserting a kefir culture (a compound of lactic acid, streptococcus, micrococcus and fungi bacteria) into cow, sheep or goat's milk and leaving two days for fermentation at an optimum temperature of about 10 to 25 ° C using kefir grains. The crystal grains contain different microorganisms, which are granules in the diameter of 2 to 15 mm. It has an acidic flavour and it is rich with vitamins.

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https://repozitorij.pfos.hr/islandora/object/pfos%3A867/datastream/PDF/view

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https://www.slobodna-bosna.ba/vijest/69932/tajna_stogodisnjaka_s_kavkaza_necete_vjerovati_za_sto_je_sve_dobar_kefir_napitak_dugovjechnih_ljudi.html

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To make cheese first you must boil the milk. When milk starts to boil, add acid like vinegar or lemon juice. Take the milk off the heat and let the acid curdle it. After 10-20 minutes you should have curds (chunks of cheese) and whey (remaining liquid) fully separated. Using a colander and cheesecloth separate curds from the whey and add salt and herbs (herbs are optional).

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https://www.standard.co.uk/go/london/attractions/oh-my-gouda-a-real-life-cheese-village-is-coming-to-brixton-a3691821.html

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https://www.splendidtable.org/recipes/homemade-yogurt

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1.       milk is pasteurized (to ensure the health of the product)

2.       homogenization (to prevent the release of milk fat)

3.       at 37 to 45 Celsius degrees, milky sour fermentation bacterial are added

4.       during the fermentation milky sour bacterial ferment lactose in milk acid; that resuts with a characteristic taste and consistency of yogurt

-          milk acid bacterial: Lactobacillus bulgaricus and Streptococcus thermophiles

-          yogurt cools down

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https://www.google.hr/search?q=Acidophilus+milk&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjHqNGP1dPZAhXDhrQKHTkfA0cQ_AUICigB#imgdii=zxDOndmRz34WYM:&imgrc=kZ0E8r_NPt0VfM:

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Acidophilus milk is a product of fermentation of milk. We get it just like whey, except skim milk is inoculated with the bacterium Lactobacillus acidophilus. This bacterium can be found in human digestive tract and it is believed that lactobacilli from acidophilus milk help during digestion and prevent mildew development. Sweet acidophilus milk can also be obtained by adding Lactobacillus acidophilus to pasteurized milk and packed unfermented.

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Today we make experiences and we looked how the kefir seeds multiply. 

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Today we make experiences and we looked how the kefir seeds multiply. 

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We realized 4 tests.
In the first one we put the seeds in petri dishes at ambiente temperature without sugar.

In the second experience we put the seeds in petri dishes at ambiente temperature with one teaspoon of sugar.

After that we realized the third experience. We put the seeds in petri dishes and at 40°C without sugar.

In the last experience we put the seeds in petri dishes and at 40°C with one teaspoon of sugar.

We have to look if seeds are multiply two days after experiences.

After this 4 experiences we did 4 other experiences in order to look the quantity of CO2 which is emmited. The more CO2 there is more kefir is multiplied. To realized this experiences we need test tubes, sugar and a dispostif to get back the gas.

We realized the same experiences than before but we put the kefir seeds in test tube instead of petri dishes. After that we did the dispositif. Friday, wehave tolookthe quantity of CO2 which is emitted of the differents test tubes.

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We inserted a kefir culture into cow's milk and leaved 48 hours for fermentation at temperature of
22 °C using kefir grains.

Procedure:

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To make cheese we added 100 ml of vinegar to 1 l of boiled milk and stired the solution. We let it sit for 10-15 minutes and then we poured it in a bowl covered with cheesecloth to separate the curds from the whey. After 1 hour we got 180 g of fresh homemade cheese.

Procedure:

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We boiled a ½ l of room temperature fresh milk and let it cool. Then we added a spoon of, also room temperature, solid yogurt, due to the required bacteria and consistency. We covered the mixture and after 24 hours  the yogurt was finished.

Procedure: