B vitamins,

The Science That Goes Into Yogurt

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The Science That Goes Into Yogurt



Nothing eliminates a hot sunny day’s tiredness, like a bowlful of cold yogurt. Understanding the making of this superfood is no rocket science- Just the right ingredients and a little bit of science is all you need to know. Yogurt, a dairy-based product is made by fermentation of fresh milk. This fermentation process is done using lactic bacteria or ‘cultures’ (lactobacillus and streptococcus thermophilus).
Fresh milk is heated at a specific temperature and these bacteria are added to the milk. The bacteria help to convert the lactose present in milk into lactic acid, which helps to thicken the milk, making it richer and tart-like in appearance. This produces the tangy characteristic of yogurt. The presence of lactase due to bacterial cultures allows in the digestion of lactose and beneficial for people who are lactose intolerant.


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