Yogurt
CommonWorldwide
A fermented milk food produced by culturing milk with lactic acid bacteria. Its composition varies with the starting milk, concentration of milk solids, and other ingredients.
About Yogurt
A fermented milk food produced by culturing milk with lactic acid bacteria. Its composition varies with the starting milk, concentration of milk solids, and other ingredients.
Nutrition
Fat—
Protein—
LactoseVaries; generally reduced during fermentation
Common Uses
◌ Eating◌ Breakfast foods◌ Smoothies◌ Sauces◌ Cooking◌ Baking
Interesting Facts
- Yogurt fermentation acidifies milk and produces its characteristic cultured flavor and gel structure.
- The characteristic yogurt starter organisms are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
- Fat, protein, and residual lactose vary according to the milk and formulation, so universal percentages are not assigned.