Search results
Results From The WOW.Com Content Network
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. [2] 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.
For premium support please call: 800-290-4726 more ways to reach us
Buffalo curd (Sinhala: මුදවාපු මී කිරි mudavāpu meekiri) is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo milk is traditionally considered better for making yogurt than cow milk due to its higher fat content making a thicker yogurt mass. [6]
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". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
Need help? Call us! 800-290-4726 Login / Join. Mail
The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria. [ 10 ] [ 18 ] The primary bacteria used are typically Lactobacillus bulgaricus and Streptococcus thermophilus , and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as ...
Curd rice, also called yogurt rice, is a dish originating from India. The word " curd " in Indian English refers to unsweetened plain yogurt . It is most popular in the South Indian states of Tamil Nadu , Kerala , Karnataka , Telangana and Andhra Pradesh ; and also in West Indian states of Rajasthan , Gujarat and Maharashtra .
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.