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Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours (4 ...
Dovga is an Azerbaijani yogurt soup cooked with a variety of herbs. This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures".
Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures. [ 5 ] Usually more tart than ice cream (the tanginess in part due to the lactic acid in the yogurt), as well as lower in fat (due to the use of milk instead of cream ), it is different from ice milk and conventional soft ...
Strained yogurt is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. Strained yogurt is known as labneh or labaneh (labna, labni, labne, lebni, or labani; Arabic: لبنة, Hebrew: לאבנה) in the countries of the Levant, Armenia, Egypt, and the Arabian Peninsula.
Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]
Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms.The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and ...
Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. [ 2 ] [ 3 ] A facility that produces dairy products is a dairy . [ a ] [ 4 ] Dairy products are consumed worldwide to varying degrees. [ 5 ]
The National Yogurt Association (NYA) established its own criteria for live and active culture yogurt. For manufacturers to carry their Live and Active Culture seal, refrigerated yogurt products must contain at least 100 million cultures per gram at the time of manufacture, and frozen yogurt products must contain 10 million cultures per gram at ...