2 percent milk
BACTERIA
Lactobacillus acidophilus, a bacteria.
Yes it does. It turns the milk into an acid that thickens the yogurt.
Lactobacillus bulgaricus and Streptococcus thermophilus are the most common bacteria used to ferment milk into yogurt. These bacteria consume the lactose in milk and produce lactic acid, which causes the milk to thicken and develop the characteristic tangy flavor of yogurt.
the fastest is fiber yogurt.
it is made of milk First of all milk is pasteurized to get rid of any harmful bacteria. Then the bacteria Lactobacillus is added. The lactobacillus is cultured at 46 degrees Celsius. This releases lactic acid into the milk which turns it into yogurt.
Depending on the yogurt their can be about 8 to 10% of milk in it.
well yogurt has more sugar plus yogurt has fruit in itMore information:Yogurt is cultured from milk.
A serving of milk or yogurt is generally 8 oz.
Lactic acid is the main type of acid found in milk. It is produced by bacteria during the fermentation process that turns milk into products like yogurt and cheese.
Yogurt is made from milk.
Milk + Bacteria = Yogurt