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What else can I help you with?
What two things are produced by bacterial that change milk sugar into acid by fermentation?
Butter milk and yogurt.
Where you get yogurt from?
yogurt is a natural bacterial fermentation of milk
True or False yogurt produce by bacterial fermentation of milk?
True.
What are used to produce yogurt?
Initially, you need to start with some boilt and cooled down milk, and then collect some yogurt starter, and mix it, and then let it remain overnight, and next morning you get yogurt
How is yogurt different from milk?
The milk used is to make yogurts are curdled and mixed with good bacteria.Yoghurt is a manufactured product made from a natural product, milk. It is made by adding a bacterial culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilusbacteria) to milk and allowing the mixture to ferment. Typically yoghurt is much more viscous (thicker) than milk as it contains bacteria and coagulated milk proteins. The taste is changed from the original milk due to reduced sugar levels and fermentation byproducts/
Where does the sour taste in foods come from such as cheese and yogurt?
Lactic acid produced by fermentation.
Is yogurt Acid or a Alkaline?
Yogurt is ACIDIC Because it contains: LACTIC ACID produced by MILK BACTERIA.. :)
What fermentation process produces yogurt and vinegar?
Yogurt is produced through lactic acid fermentation by Lactobacillus bacteria, which convert lactose in milk to lactic acid. Vinegar is produced through alcohol fermentation followed by acetic acid fermentation, where acetic acid bacteria convert ethanol in a solution to acetic acid, producing vinegar.
Is the yogurt alive?
No, bacteria inside it is alive but the yogurt itself is not, so no yogurt is not alive. Some people may think that it is, but yogurt is dairy that contains edibal bacteria, but the dairy, witch is the yogurt, is not accually alive.
What chemical does the bacteria make in yogurt?
Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is heated to about 80 °C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 °C.
What is the key production in yogurt?
The key production in yogurt involves the fermentation of milk by specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose, the sugar in milk, into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The fermentation process typically occurs at controlled temperatures for several hours, resulting in the creamy texture and distinct taste of yogurt. This process not only preserves the milk but also enhances its nutritional profile.
What Is Yoghart?
yogurt is a custard/pudding type food made out of natural bacterial fermentation of milk. It is also found in different flavours such as, strawberry or raspberry (my personal favourite).
