---
title: Milk, cheese and yoghurt — how Mova does on the tests · Chemistry
description: Lesson 22 of the chemistry course of Mova's primary school: 7 of 11 tests right, exam 4 of 4, every question with the options, the student's choice, the right answer and why it chose.
---

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# Milk, cheese and yoghurt

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**Tests:** 7 of 11 right · **Exam:** 4 of 4 right · **Kind:** ★ · **Understood:** 9 of 15 · **Run:** 2026-10-18, commit `f3c23ea72`

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Lesson 22 of the chemistry course of Mova's primary school, as Mova's small model took its tests: it had read this lesson and the ones before it and learned from their exercises. Each test shows the options in the order the student saw them, its choice, the right answer, the score of every option and why it chose. The lesson itself, sentence by sentence with trees and pragmatics: [the lesson in the corpora](https://md.mova.elamur.ai/free/en/corpora/school/chemistry/22-milk-cheese-and-yoghurt/).

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Every question of this lesson and each of its options parsed by Mova, with trees and pragmatics: [the lesson's questions in the corpora](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/).

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### Test 1 · ★ · right ✓ {#t1}

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"milk's been on the windowsill all day, it's lumpy and stinks. what happened?"

- **1.** Bacteria made acid that clumped it — **← Mova's choice** · **✓ the right answer** · score 3
- **2.** Flies laid eggs in it — no support
- **3.** It froze and thawed in the sun — no support
- **4.** Air turned it into cheese wax — score 2

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**Why:** It took the question to ask which statement is true. It chose option 1 with score 3, against 2 for the next best. Its support: lesson 22, line 5: «Milk goes sour when bacteria eat the milk sugar and make acid, which makes the proteins clump; cold slows the bacteria, so milk keeps longer in the fridge.», reached through the same lesson line as the sentence the question matched. What matched: the same doer «acid» (+2); the same thing acted on «acid» (+2). Against it: a different action (counts against) (-1). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t1/)

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### Test 2 · ★ · wrong ✗ {#t2}

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Max says blue cheese is fine with mould, so mouldy bread is fine too. What's true?

- **1.** Bread mould is even safer to eat than cheese mould — **← Mova's choice** · no support
- **2.** Both are poisonous every time — no support
- **3.** Only the chosen mould in blue cheese is safe — **✓ the right answer** · no support
- **4.** He's right, all mould is fine — no support

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**Why:** No option found support in what it remembers, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t2/)

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### Test 3 · ★ · right ✓ {#t3}

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Grandma shakes cream in a jar for ten minutes. What will she end up with?

- **1.** Cheese and whey — no support
- **2.** Yoghurt and juice — no support
- **3.** Whipped cream and air — no support
- **4.** Butter and buttermilk — **← Mova's choice** · **✓ the right answer** · score 7

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**Why:** It took the question to ask a circumstance (with what, when, how). It chose option 4 with score 7, the only option with support. Its support: lesson 22, line 3: «Milk is also full of tiny fat droplets. Shake cream in a jar long enough and the droplets stick together into butter, leaving buttermilk behind; whisk it gentl…», reached through the same lesson line as the sentence the question matched. What matched: it fills the role the question asks for (+5); the same circumstance (+4). Against it: a different action (counts against) (-1); a different doer (counts against) (-1). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t3/)

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### Test 4 · ★ · right ✓ {#t4}

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Mum turns away from the hot milk for a minute and it rushes over the pan. Why so suddenly?

- **1.** Its skin trapped steam until it burst — **← Mova's choice** · **✓ the right answer** · no support
- **2.** The milk was secretly fizzy — no support
- **3.** Milk boils twice as hot as water — no support
- **4.** The pan was too small — no support

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**Why:** No option found support in what it remembers, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t4/)

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### Test 5 · ★ · wrong ✗ {#t5}

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If you stirred a pan of hot milk the whole time, what would happen to the skin?

- **1.** It would turn into butter — **← Mova's choice** · no support
- **2.** It would grow thicker — no support
- **3.** It would hardly form — **✓ the right answer** · no support
- **4.** It would sink to the bottom — no support

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**Why:** No option found support in what it remembers, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t5/)

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### Test 6 · ★ · right ✓ {#t6}

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A cartoon shows yoghurt bacteria as monsters attacking a tummy. What's true of live yoghurt bacteria?

- **1.** They are dangerous germs that make you ill — no support
- **2.** They are harmless or helpful — **← Mova's choice** · **✓ the right answer** · score 7
- **3.** They turn into mould in your tummy — score 2
- **4.** They die the moment you open the pot — no support

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**Why:** It took the question to ask which statement is true. It chose option 2 with score 7, against 2 for the next best. Its support: lesson 22, line 11: «Live yoghurt contains living bacteria that are harmless or helpful; a spoonful in warm milk can make more yoghurt.», reached through the remembered sentence the question matched. What matched: the same doer «living bacteria» (+3); the same property (+2); the same light verb (be, have, do, get, go) (+2). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t6/)

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### Test 7 · ★ · wrong ✗ {#t7}

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"my friend can't have milk, she says it's lactose. is she just fussy?"

- **1.** Yes, lactose is just a flavour — **← Mova's choice** · no support
- **2.** Yes, everyone can drink milk if they just try — no support
- **3.** No, she is allergic to cows themselves — no support
- **4.** No, her body can't digest milk sugar well — **✓ the right answer** · no support

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**Why:** No option found support in what it remembers, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t7/)

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### Test 8 · ★ · right ✓ {#t8}

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Ava whisks cream for the cake and keeps going "to make it extra fluffy". What happens?

- **1.** It goes lumpy and starts turning to butter — **← Mova's choice** · **✓ the right answer** · score 4
- **2.** It gets fluffier for ever — no support
- **3.** It goes sour — no support
- **4.** It turns back into milk — no support

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**Why:** It took the question to ask what happens next. It chose option 1 with score 4, the only option with support. Its support: lesson 22, line 15: «Ice cream is stirred while freezing so the ice crystals stay tiny; melted and refrozen ice cream grows big crystals and feels crunchy.», reached through the option's own match among the sentences about the question's things. What matched: the same action «grow» (+2); the same doer «refrozen ice cream» (+2). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t8/)

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### Test 9 · ★ · right ✓ {#t9}

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The ice cream melted on the drive home and Dad refroze it. Why is it now crunchy?

- **1.** The car heat turned it to butter — score 2
- **2.** Air got into the tub — no support
- **3.** Big ice crystals formed as it refroze — **← Mova's choice** · **✓ the right answer** · score 3
- **4.** The sugar went off in the car — no support

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**Why:** It took the question to ask why something happens (its cause). It chose option 3 with score 3, against 2 for the next best. Its support: lesson 22, line 15: «Ice cream is stirred while freezing so the ice crystals stay tiny; melted and refrozen ice cream grows big crystals and feels crunchy.», reached through a sentence linked to the one the question matched. What matched: the same doer «refrozen ice cream» (+2); the same thing acted on «big crystals» (+2). Against it: a different action (counts against) (-1). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t9/)

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### Test 10 · ★ · right ✓ {#t10}

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"how do u even make cheese from milk???" Which is closest to the truth?

- **1.** Boil it for hours and hours until it goes solid — no support
- **2.** Add bacteria and rennet, then keep the curds — **← Mova's choice** · **✓ the right answer** · score 3
- **3.** Freeze it and grate it — no support
- **4.** Mix it with flour and bake it — no support

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**Why:** It took the question to ask what something is like. It chose option 2 with score 3, the only option with support. Its support: lesson 22, line 6: «Cheese-makers add bacteria and rennet to milk, which separates into solid curds and watery whey; the curds become cheese.», reached through the option's own match among the sentences about the question's things. What matched: the same action «add» (+2); the same thing acted on «bacteria» (+2). Against it: a different doer (counts against) (-1). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t10/)

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### Test 11 · ★ · wrong ✗ {#t11}

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If you put milk in the fridge instead of on the table, what would happen?

- **1.** It would turn to cheese — score 3
- **2.** It would boil over — **← Mova's choice** · score 5
- **3.** It would go sour faster — score 4
- **4.** It would stay fresh longer — **✓ the right answer** · score 1

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**Why:** It took the question to ask what happens next. It chose option 2 with score 5, against 4 for the next best. Its support: lesson 22, line 10: «Milk boils over because its skin traps steam bubbles until they push the milk over; water has no skin, so it does not.», reached through the same lesson line as the sentence the question matched. What matched: the same action «boil over» (+2); the same doer «milk» (+2); the same property (+1). The right option, 4, scored 1. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/t11/)

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### Exam question 1 · formal language · right ✓ {#e1}

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Identify the principal cause of the souring of milk left at room temperature.

- **1.** The milk absorbs acid from the atmosphere — no support
- **2.** Oxygen converts the milk into butter — no support
- **3.** Bacteria convert the milk sugar into acid — **← Mova's choice** · **✓ the right answer** · score 3
- **4.** Light converts the milk into lemon juice — no support

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**Why:** It took the question to ask which statement is true. It chose option 3 with score 3, the only option with support. Its support: lesson 22, line 5: «Milk goes sour when bacteria eat the milk sugar and make acid, which makes the proteins clump; cold slows the bacteria, so milk keeps longer in the fridge.», reached through the same lesson line as the sentence the question matched. What matched: the same doer «bacteria» (+2); the same thing acted on «milk sugar» (+2). Against it: a different action (counts against) (-1). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/e1/)

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### Exam question 2 · formal language · right ✓ {#e2}

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It is given that cream is agitated vigorously for a prolonged period. Select the outcome most consistent with the established facts.

- **1.** The cream becomes sour through the action of rennet — no support
- **2.** The cream evaporates entirely into the air — no support
- **3.** The fat droplets coalesce into butter, leaving buttermilk — **← Mova's choice** · **✓ the right answer** · score 7
- **4.** The cream is converted into cheese and whey — no support

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**Why:** It took the question to ask which statement is true. It chose option 3 with score 7, the only option with support. Its support: lesson 22, line 3: «Milk is also full of tiny fat droplets. Shake cream in a jar long enough and the droplets stick together into butter, leaving buttermilk behind; whisk it gentl…», reached through the same lesson line as the sentence the question matched. What matched: the same action «leave» (+3); the same doer «droplets» (+2); the same thing acted on «buttermilk» (+2). · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/e2/)

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### Exam question 3 · formal language · right ✓ {#e3}

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Which of the following statements most accurately characterises lactose intolerance?

- **1.** The body digests milk sugar poorly, owing to insufficient enzyme — **← Mova's choice** · **✓ the right answer** · no support
- **2.** The body rejects milk owing to its colour — no support
- **3.** The body is allergic to all foods and drinks containing any water — no support
- **4.** The body produces excessive quantities of milk sugar — no support

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**Why:** Nothing it remembers matched the question, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/e3/)

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### Exam question 4 · formal language · right ✓ {#e4}

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Ascertain the reason for which milk, unlike water, is liable to boil over.

- **1.** A surface skin retains steam until it forces the milk over the edge — **← Mova's choice** · **✓ the right answer** · no support
- **2.** Milk contains dissolved gas introduced at the dairy — no support
- **3.** Milk boils at a temperature far below that of water — no support
- **4.** Milk is lighter than water and rises spontaneously — no support

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**Why:** No option found support in what it remembers, so it guessed: it took the first option shown. · [the question and its options parsed, with trees and pragmatics](https://md.mova.elamur.ai/free/en/corpora/questions/chemistry/22-milk-cheese-and-yoghurt/e4/)

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<!-- pn -->
- ← previous: [21. Bread rising: yeast at work](https://md.mova.elamur.ai/free/en/school-run/chemistry/21-bread-rising-yeast-at-work/)
- next →: [23. Browning apples, rotting and mould](https://md.mova.elamur.ai/free/en/school-run/chemistry/23-browning-apples-rotting-and-mould/)
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