Bacterial fermentation of the lactose in milk produces lactic acid, which acts on milk protein to give yogurt its texture and tang.
Steps of yogurt fermentation:
Milk is heated to denature enzymes. Starter culture and other ingredients such as sugar are added to milk and mixture is incubated at 42 degrees C. During this step, the bacteria from the culture (lactobacillus and streptococcus) start to multiply and make lactic acid. The yoghurt is then cooled and refrigerated.
bacteria ferment the lactose (milk sugar) into lactic acid. this thickens (curdles) the milk. lactic acid also gives yoghurt its characteristic flavour.
Add a pinch of curd to the warm milk and keep it in shelf overnight and it will turn into yoghurt by morning
Lactic Acid
dairy milk
yeast lactic fermentation
Milk + Bacteria = Yogurt
Recipes I have used, and that came with my yogurt maker say you can use: Whole milk 2% milk 1% milk Fat free milk Soy Milk or Almond milk to make yogurt. I have never seen a recipe using cream for yogurt making. So I think all purpose cream would make a heavy yogurt and so would whipping cream. When I made yogurt using 2% milk it is much lighter than yogurt make with whole milk and takes longer to cure. The yogurt maker suggested 10 hours for whole milk yogurt and 12 hours for 2% yogurt. Good luck.
Yogurt
bacteria+milk
a cow does not make yogurt it makes milk and it is 8 quarts of milk and that equals 2 hole gallons
Yogurt is made of culturing milk and certain bacterias but yogurt is still healthy for you and the perfect snack!
No. Yogurt comes from the milk from a cow, not from the bones of a cow. Bacteria and flavour is added to it to make it yogurt.
Usually you can, yes.
milk is boiled to kill of any unwanted microbes. bacteria are then added which release enzymes that make the milk go thick and slightly sour. flavouring can be added to yogurt to change the taste.
Yogurt and milk work just fine.
Depending on the yogurt their can be about 8 to 10% of milk in it.
The antibiotics prevent the growth of the bacteria that is needed to make the milk become yogurt.