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1 sty 2017 · Yogurt is defined by the Food and Drug Administration (FDA) as a fermented dairy product derived from the fermentation of milk by two species of bacterial cultures, Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus).
22 lip 2023 · What is Yogurt? A yogurt is a fermented milk product that is made by combining two specific starter bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt.
Davis (1973) used the phrase “a culture of L. bulgaricus and other lactic acid bacteria in milk or concentrated milk” to describe traditional yogurt. Adjunct cultures and probiotics can also be added to yogurt.
27 cze 2024 · Yogurt culture is a delicate balance of two main microorganisms: Lactobacillus bulgaricus and Streptococcus thermophilus. These friendly bacteria work together in harmony to ferment milk, converting it into a thick, creamy, and tangy treat that we know and love as yogurt.
The bacteria used to make yogurt are known as “yogurt cultures,” defined as lactobacilli. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk proteins to give yogurt its texture and characteristic flavor.
Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here.
