lactic acid bacteria makes cream sour through fermentation
Cheese, yogurt, and buttermilk are three examples of food made from milk with the help of bacteria.
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.
No. Bacteria help turn milk into yogurt; usually a bacteria named acidophilus.
Milk + Bacteria = Yogurt
i don't see anything wrong with using yogurt although it might chage the consistancy of this dish but if you use plan yogurt it shouldn't chage the flavor. what you should do is try yogurt instead of buttermilk by making pancakes and see if you can taste or see a difference! if it is a success let me know!
You can use buttermilk or yogurt as a substitute for sour milk in the recipe.
Yogurt culture contains specific strains of beneficial bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment lactose in milk to produce lactic acid. This process thickens the milk and gives yogurt its tangy flavor. Adding milk serves as the base for fermentation, providing the nutrients that these bacteria need to grow and multiply, ultimately transforming the milk into yogurt.
BACTERIA
No, buttermilk is not the same as sour milk. Buttermilk is a cultured dairy product made by adding lactic acid bacteria to milk, while sour milk is milk that has naturally soured due to bacterial activity.
The conversion of milk to yogurt is a chemical change. The bacteria in yogurt culture ferment the lactose in the milk into lactic acid, which changes the chemical composition and properties of the milk, resulting in the formation of yogurt.
Yogurt-making bacteria belong to the Kingdom Bacteria. Specifically, they are lactic acid bacteria, typically strains like Lactobacillus bulgaricus and Streptococcus thermophilus, that ferment milk sugars to produce lactic acid, giving yogurt its characteristic tangy flavor and thick texture.
Yogurt is considered a non-living food product. It is made from milk that undergoes fermentation by bacteria cultures, which break down the lactose in the milk to produce lactic acid, giving yogurt its tangy flavor and creamy texture.