The aroma, body and flavor of yogurt and other cultured dairy products can vary depending on the type of culture and milk, amount of milk fat and nonfat milk solids, fermentation process and temperature used. These foods are made by adding specific cultures to fluid dairy products in order to convert some lactose (milk's sugar) into lactic acid. The word "acidified" in the product name means acidifiers were added to produce the lactic acid.
What is Yogurt?
Yogurt is a mixture of milk (whole, reduced-fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Other bacteria (e.g., acidophilus) and other strains of the above bacteria may be added to the culture. Sweeteners (e.g., sugar, honey, aspartame), flavorings (e.g., vanilla, coffee) and other ingredients (e.g., fruits, preserves, stabilizers such as gelatin) may also be added. Yogurt contains at least 3.25% milk fat and 8.25% solids-not-fat. The mixture of dairy products and optional ingredients, except bulky flavorings, must be pasteurized or ultrapasteurized. The milk in most yogurts is also homogenized. Some yogurts carry a seal (below) on the label indicating that the yogurt contains a significant level of live, active cultures.
Vareties
Lowfat Yogurt is similar in composition to yogurt except that it contains either 0.5%, 1%, 1.5% or 2% milk fat
Nonfat Yogurt is similar in composition to yogurt and lowfat yogurt except that it contains less than 0.5% milk fat
Yogurt Beverages are available in a variety of flavors and in single-serve and larger containers作者: horsegreenhill 時(shí)間: 2008-4-6 20:30
that is fancy!
i like drinking Yogurt acidophilous milk.