Yogurt Dream

Yogurt Dream What is the Difference Between Yogurt and Curdled Milk

Yogurt can be produced in 2 ways:thermostatic;reservoir.
15/11/2021

Yogurt can be produced in 2 ways:

thermostatic;
reservoir.

Yoghurt contains live microorganisms - at least 10 CFU or 10,000,000 pieces of microorganisms in 1 g of yogurt at the en...
15/11/2021

Yoghurt contains live microorganisms - at least 10 CFU or 10,000,000 pieces of microorganisms in 1 g of yogurt at the end of the shelf life. There are no living microorganisms in thermized yoghurt products.

Yoghurts can only be "live", but thermized, that is, subjected to heat treatment should be called a yoghurt product.
15/11/2021

Yoghurts can only be "live", but thermized, that is, subjected to heat treatment should be called a yoghurt product.

In the process of fermentation, substances are formed that form the taste of yoghurt.
15/11/2021

In the process of fermentation, substances are formed that form the taste of yoghurt.

Milk or cream is fermented with lactic acid streptococcus and Bulgarian lactic acid stick. These bacteria break down mil...
15/11/2021

Milk or cream is fermented with lactic acid streptococcus and Bulgarian lactic acid stick. These bacteria break down milk lactose into carbon dioxide and lactic acid.

And yogurt can contain lactococci or thermophilic lactic acid streptococci. There can be no non-dairy components in curd...
15/11/2021

And yogurt can contain lactococci or thermophilic lactic acid streptococci. There can be no non-dairy components in curdled milk, but they can be present in yogurt.

In addition to thermophilic lactic acid streptococci, yogurt must contain Bulgarian bacillus.
15/11/2021

In addition to thermophilic lactic acid streptococci, yogurt must contain Bulgarian bacillus.

Yogurt and Curdled MilkThe difference is that yogurt contains more non-fat milk solids, but the main difference is in th...
15/11/2021

Yogurt and Curdled Milk
The difference is that yogurt contains more non-fat milk solids, but the main difference is in the sourdough.

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