Home-brewed yoghurt on International Space Station may be just a small leap for a group of budding scientists
, are working with Swinburne researchers to study the effects of microgravity on bacteria. They hope to perfect the conditions under which astronauts could make their own yoghurt.
Aysel Sapukotana, who has just completed year 10 at Haileybury, said it was “exhilarating” to be sending an experiment to space. The Haileybury team is sending 20 vials to study what yoghurt will be produced depending on the milk type used – either full cream cow’s milk or soy milk – and how long it ferments for – either 24, 48 or 72 hours.The students plan to analyse the viscosity, nutrient profile and lactic acid content of the resulting yoghurts, Sapukotana said.
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