the temperature
the amount of bacteria added
fermentation time
acidity regulations
the protein levels of the milk
different consistencies
moisture levels when it is being produced
The biggest environmental factor is temperature. Yogurt must be fermented at the correct temperature (about 112°F) for the bacteria to grow.
yes it does effect yogurt
yogurt contains iodine which can increase thyroid hormone production
Lactobacillus bulgaricus
Yes.
Lactose
Most yogurt production in North America is 'started' by a symbiotic blend of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckiisubsp. bulgaricus (LB).
3 types of cultured milk products:Cheese,Yogurt and Sour cream.
In order to get the proper yogurt culture to grow, the other possible competing cultures, yeasts and bacteria must be removed, which is done by pasteurizing. This creates a sterile controlled medium to grow the yogurt in.
Not over the long run, for sure.
Hoy do bacteria help change mili into yogurt?
There are a lot of types of yogurts based on flavor, fat content, sugar content, brand and method of production. In terms of flavor, they can come in a variety of fruit flavors. Yogurt can be full fat, low fat or nonfat. It can have full sugar or no sugar. There is "regular" yogurt and Greek style yogurt, depending on how the yogurt is strained.
There is alot of probiotic to frozen yogurt so it might cause diarrhea, but then again too much of anything is bad for you.