Okay, I'll break down question 5 for you based on the yogurt transformation. 5. Which biological organisms and processes are involved in the food transformation process you are studying? a. Living Organisms The primary living organisms studied are lactic acid bacteria. Key species include: • Streptococcus thermophilus • Lactobacillus delbrueckii subsp. bulgaricus Additional probiotic strains like Lactobacillus acidophilus and Bifidobacterium species may also be used. b. Biological processes The main biological processes involved are: • Lactic acid fermentation: Lactic acid bacteria convert lactose (milk sugar) into lactic acid. • Protein coagulation: The lactic acid lowers the pH, causing milk proteins (casein) to denature and coagulate, forming the thick texture of yogurt. • Flavor compound formation: Bacteria produce compounds like acetaldehyde and diacetyl, which give yogurt its distinct taste. Last free one today — make it count tomorrow, or type /upgrade for unlimited.