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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
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 ...
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]
The Sho Dun Festival (Tibetan: ༄༅། ཞོ་སྟོན།; Chinese: 雪頓節; pinyin: Xuědùn Jié), commonly known as the Shoton [1] or Yogurt Festival [2] or Banquet [3] since "Sho" means Yogurt and "Dun" means Banquet, is an annual festival held at Norbulingka or "Jewel Park" palace in Lhasa, Tibet Autonomous Region.
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 ...
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]
Pages in category "Yogurt-based drinks" The following 17 pages are in this category, out of 17 total. This list may not reflect recent changes. *