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Its special bacteria in yogurt. I think its called priobotics that makes the yogurt more healthier or something like that. By a school kid in dale primary. 15/11/2009.By a boy in Mrs Wilson class.The most cleverest person in Mrs Wilson's class.
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∙ 14y ago
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∙ 14y agoYogurt is fermented is a dairy product produced by bacterial fermentation of milk. Dairy yogurt is produced by using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is first heated at 180 F to get rid of unwanted bacteria and change the milk to curtles. Afterwards, it is cooled to 110 F and the bacteria culture is added (the micro-organisms).
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∙ 14y agobacteria
lactobacillus group specifically lactobacillus delbruicki sub bulgaricus
and streptococcus thermophilus
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∙ 11y agolactobacillius
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∙ 11y agoLactobacillus cultures
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∙ 11y agoBacteria
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∙ 15y agoAcidophilus
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∙ 11y agoya
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What is made out or microorganism?
microorganisms are used in a wide variety of food products, including yogurt, cheese, sour cream, creme fraiche, cultured butter and cultured buttermilk.
What can be used a substitute for yogurt?
Buttermilk.
Uses of microorganism in food industries?
Microorganisms are used to ferment grain for beer and grape juice for wine. They are also used to make milk into cheese and yogurt.
Can yogurt replace buttermilk when baking?
I have used kefir as a straight substitute for commercial buttermilk in making cakes and biscuits - without any problems. I do not know the chemical differences/siimilarities, though.
List 3 different products some bacteria are used to make?
Food- cheese, yogurt, buttermilk, sour creamGeneral-Insulin, Food(as said above), and chemicals made by bacteria that fights bacteria
Can buttermilk be used instead of milk in a recipe?
Yes, you can use buttermilk with baking powder.
Can buttermilk replace half and half in a scone recipe?
Half and half is used in scone recipes to give a lightness of crumb and additional richness, both which are induced by the high fat levels in half-and-half (since it's half milk, half double cream). Milk (particularly whole milk) would be a better replacement for half and half in a scone recipe than buttermilk. Buttermilk is very much like plain yogurt; when it's used in recipes which do not require a slight acidity, the resulting baked good will have a peculiar taste. (It's great in recipes which use bicarbonate of soda as the only raising agent, as buttermilk reacts to neutralise it and give extra lift. But this is not the leavening process used in scones). Half and half (being half milk, half double cream) does not have anywhere near the same acidity as plain yogurt or buttermilk, making whole milk a better option (correct taste and higher fat content than buttermilk, making it more "similar" to half and half).
What is biological leavening?
Biological leavening are microorganisms that release carbon dioxide as part of their lifecycle can be used to leaven products. Varieties of yeast are most often used. Other biological leaveners are beer, buttermilk, ginger beer, sourdough starter and yogurt.
What are two examples of how anaerobic respiration is used in the food and beverage industry?
Alcohol Industry - alcohol fermentation (vodka, whisky) Dairy Industry - milk fermentation (yogurt, buttermilk)
The microorganism used in bread is called?
Yeast
Is a microorganism used to make cakes?
Yeast
Can buttermilk be a substitute for whole milk?
Yes, it depends on what you're making, however because buttermilk is acidic it is generally used in recipes to control the leavening/rising process. A straight substitute of milk is less acidic and will result in overly fluffy pancakes, etc... You can sour regular milk by adding 1 T lemon juice to 1 c milk and let stand for about 5 minutes. You can also substitute plain yogurt. It depends on what you're making but, for baking, buttermilk can generally be subsituted for whole milk.
