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glycolytic pathway which explains the breakdown of glucose to pyruvate. the glucose is formed from initial breakdown of sucrose(sugar found in milk) to galactose and glucose. the pyruvate produced is then acted upon by lactic acid bacteria anaerobically to produce citric acid, hence the sour taste of yoghurt. Theo from Nigeria
What else can I help you with?
What are the traditional ingredients used in making Vietnamese yogurt?
The traditional ingredients used in making Vietnamese yogurt are milk, sugar, and yogurt culture.
What is the ideal milk temperature for making yogurt?
The ideal milk temperature for making yogurt is around 110-115F (43-46C).
Why does buttermilk look kind of like yogurt?
what are the physical changes occur in yogurt making
Can probiotic yogurt can be prepared at home from an probiotic yogurt available in market?
When making your own probiotic yogurt at home you need to add an over the counter probiotic to the yogurt that you make in your yogurt maker.
Is oxygen needed to make yogurt?
Yes, oxygen as well as heat are necessary in the making of yogurt.
What are condition of making yogurt?
-11c-oc
A special virus is used in making yogurt?
False.
What the primary source of making a yogurt?
Milk & Bacteria
What is the best method for preserving and passing down the tradition of making yogurt using an heirloom yogurt starter?
The best method for preserving and passing down the tradition of making yogurt using an heirloom yogurt starter is to regularly use and maintain the starter culture by making yogurt consistently. This involves following the traditional recipe and process, ensuring the starter remains active and healthy for future generations to continue the tradition.
What are special conditions for the process of yogurt?
I shall give my own experience in yogurt making: #
How anaerobic respiration benefits the yogurt making industry?
It doesn't.
What micro-organism is used for making yogurt?
The micro-organisms used for making yogurt are typically Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria ferment the lactose in milk to produce lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.
