The reason for the characteristic taste and texture of yogurt. Introduction: Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Question

Want to see the full answer?

Answer 1

Question

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

is set yogurt are spoonable yogurt?

Compare and contrast the process of making "kimchi" and "Greek" yogurt.

What are some other ways to make plain yogurt tasty for a breakfast option?

Answer 2

Question

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Answer 6

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Answer 7

Chapter 15, Problem 4SA

Summary Introduction

To analyze:

The reason for the characteristic taste and texture of yogurt.

Introduction:

Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as ‘yogurt cultures’ .It include Lactobacillus acidophilus, Lactobacillus delbrueki, Streptococcus thermophilus etc.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 15 - Prob. 1SA Ch. 15 - Prob. 2SA Ch. 15 - Prob. 3SA Ch. 15 - Prob. 4SA Ch. 15 - Prob. 5SA Ch. 15 - Prob. 6SA Ch. 15 - Prob. 7SA Ch. 15 - Prob. 8SA Ch. 15 - Prob. 9SA Ch. 15 - Prob. 10SA

Solution Summary: The author explains that yogurt is a food produced by the bacterial fermentation of milk.

Concept explainers

Want to see the full answer?

Chapter 15 Solutions