A team of scientists examined the properties of whole yogurt (made from whole milk) and lowfat yogurt (made from skim milk). They collected data on how much liquid could be extracted from the yogurts over several days of storage at 30C (data shown below). What can you conclude from these data? (If you cannot see the figure, click on the png. here) As time increases the amount of liquid extracted also increases for both low-fat yogurt and whole yogurt A larger amount of liquid can be extracted from low-fat yogurt than whole yogurt at 20C More liquid was extracted from the whole yogurt than the low-fat yogurt at 30C Different types of bacteria were used to ferment the two types of yogurt