Yogurt
Food produced by bacterial fermentation of milk
Yogurt ▸ Facts ▸ Comments ▸ News ▸ Videos
Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
0 shares | ShareTweetSavePostSend |
You Might Like
No news matches foundSorry, we were unable to find any results in our database for your queryFree news archive accessDid you know? You are eligible to search our news archive with millions of news references free of charge. To do this, please sign in first at the top of the screen. • Information about free access to our news archive Search this site and the web: |