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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 ...
Doogh – Iranian fermented milk drink, Iranian cold yogurt beverage, sometimes with mint or sparkling water; Isgelen tarag – Mongolian yogurt drink; Lassi – Yogurt-based drink from India, Indian thick, cold yogurt beverage, can be savory or sweet or mixed with fruit; Leben – Food or beverage of fermented milk; Mattha – Dairy beverage
This page was last edited on 2 December 2024, at 21:30 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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]
Delivery of Yakult drinks on a Yakult-branded bicycle in Fukushima City, Japan, 2009. In 2006, a panel appointed by the Netherlands Nutrition Center (Voedingscentrum) to evaluate a marketing request by Yakult found sufficient evidence to justify claims that drinking at least one bottle of Yakult per day might help improve bowel movements for people who tend to be constipated and might help ...
Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar to yogurt it is usually made with the following lactic acid bacteria; Lactobacillus acidophilus (original only), Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. [11]
Stephen A. Gaymont (c. 1906 - December 16, 1994) was a Hungarian bacteriologist who was one of the pioneers in the United States yogurt market. [1] [2]Born in Hungary, Gaymont received an undergraduate degree from Eötvös Loránd University and a PhD in bacteriology from the University of Pécs, and studied dairy science at Heidelberg University in Germany. [2]
Dhau (Nepal Bhasa: धौ) is a variety of yogurt primarily prepared by Newar people of Nepal. It is traditionally made in clay pots. The most famous and delicious variety of dhau is Juju dhau, which is known for its rich taste and thick consistency. Juju dhau literally translates to "king of yogurt" in Nepal Bhasa. [1]