A fermentation process is used to make yogurt. Milk contains the sugar lactose; and some bacteria will ferment lactose to produce lactic acid. the lactic acid clots the milk protein, and give the yogurt its sour taste. Fermentation is just another name for anaerobic respiration.
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anaerobic
Dairy products like yogurt and cheese result from anaerobic respiration, specifically through the fermentation process carried out by lactic acid bacteria. During fermentation, these bacteria convert lactose (the sugar in milk) into lactic acid, which gives yogurt and cheese their characteristic tangy flavor and texture. This process occurs in the absence of oxygen, allowing the bacteria to thrive and produce these dairy products.
Alcohol Industry - alcohol fermentation (vodka, whisky) Dairy Industry - milk fermentation (yogurt, buttermilk)
Milk & Bacteria
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.
chesse and yogurt
Anaerobic sugar fermentation reactions by various bacteria produce different end products. Examples of this are cheese, beer, wine, yogurt and sauerkraut.
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monerans are helpful to humans because it is bacteria and bacteria helps humans by making milk yogurt
Yogurt bacteria
Your yogurt