Lactobacillus bulgaricus is added to milk to make this thick semi-solid dairy product
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Yogurt - Wikipedia  Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". ... In addition, other lactobacilli and bifidobacteria are also sometimes added during or ... The cuisine of ancient Greece included a dairy product known as oxygala ()...
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The Role of Bacteria in the Health Potential of Yogurt - MicrobeWiki  Aug 10, 2010 ... Yogurt is a product of the acidic fermentation of milk. ... for the semisolid texture of yogurt (Zourari, Accolas, & Desmazeaud, 1992). ... culture, probiotics may be added, common ones being Lactobacillus ... of one of the species in the starter culture as Lactobacillus bulgaricus ..... Journal of Dairy Science.
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Yogurt facts, information, pictures | Encyclopedia.com articles about ...  Make research projects and school reports about Yogurt easy with credible articles from our FREE ... Yogurt is a dairy product, which is made by blending fermented milk with various ... Creamy yogurt is extra thick, made with whole milk and added cream. ... fruits and flavors, and a bacterial culture (Lactobacillus bulgaricus).
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Yogurt Production | MilkFacts.info  Other dairy ingredients are allowed in yogurt to adjust the composition, such as cream to adjust the fat content, and nonfat dry milk to adjust the solids content. ... The main (starter) cultures in yogurt are Lactobacillus bulgaricus and ... flow chart and discussion provide a general outline of the steps required for making yogurt.
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Patent US3128190 - Method of making combined fruit yoghurt ...  Another object is to provide a combined semi-solid, yoghurt-fruit product wherein the ... for predetermined time or until a sufliciently thick composition is produced. .... comprising adding Lactobacillus bulgaricus as a yoghurt culture to milk having a ... acidophilus growth and viability in yogurt and other cultured dairy products.
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List of dairy products - Wikipedia  This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy .... A cheese curd product with a mild flavor. It is drained, but not pressed, so some...
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Stella Cheese | Cheese 101  Blue cheese can be used to make salad dressing and dips, and works well in pasta ... Caerphilly is a semi-firm cow's milk cheese that is mild and creamy with a .... Mild and tangy semi-firm table cheese with a pale yellow interior and a red wax rind. ... The original Fontina is only made in the Aosta Valley of northern Italy from...
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Milk Pasteurization: Guarding Against Disease  high-quality protein, fat, milk sugar, essential minerals, and vitamins to our diet. However ... organisms can enter the milk supply during the milking process when ... Pasteurization kills bacteria that produce ... machine to pasteurize small amounts of milk for personal use. ... temperature, short-time process in which the milk is.
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Microbes Make the Cheese - UConn Extension - University of ...  Western Dairy Center  ... include many varieties of bacteria, yeast, and filamentous fungi (molds). ... salt, this food also provides many nutritional benefits. ... the manufacturing process, whereas aged cheeses ... they undergo ripening to develop the distinctive flavor, .... of fermented milk products such as cheese, it is easy.
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Lactobacillus Acidophilus & Lactose Intolerance | Get Fit - Jillian ...  Lactobacillus acidophilus is a type of bacteria that can digest milk sugar and may help you enjoy dairy. Sponsored Link. Lactose. Lactose is the chemical name for milk sugar. Unlike table sugar, which tastes quite sweet, milk sugar doesn't taste ... can't absorb lactose  to absorb milk sugar, you have to break down lactose...
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Can anybody explain the target organism for pasteurization ...  Feb 6, 2014 ... In milk numerous organisms grow well, that's why we pasteurize milk to remove ... tuberculosis, and these are also killed by the process. .... Raw cow's milk spiked with 106 cfu ml-1 of Mycobacterium paratuberculosis was...
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Pasteurization of milk and food - Explain that Stuff  Jul 19, 2016 ... The key is a process called pasteurization, where fresh foods are ... to kill off bacteria, then cooled rapidly before being shipped out to grocery stores. ... a process called fermentation), while other bacteria turns the drink .... Although Louis Pasteur discovered the heat-treatment process that bears his name,...
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Lactobacillus acidophilus - Wikipedia  Lactobacillus acidophilus is a species of gram positive bacteria in the genus Lactobacillus. ... Sweet acidophilus milk is consumed by individuals who suffer from lactose intolerance or ... which occurs when enzymes (lactase) cannot break down lactose (milk sugar) in the intestine. .... |access-date= requires |url= (help)...
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Mark Scheme - Edexcel - Pearson  Aug 19, 2015 ... source/ammonia/oxygen} (1) maintain ... thickens/clots/coagulates the milk. (6). Level 0 ... decrease or bacteria causes the milk to thicken.
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Thickeners | CraftyBaking | Formerly Baking911  Cornstarch, flour, and tapioca are the most popular starch thickeners. Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. Cornstarch is the best choice for thickening dairy-based sauces.
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Strained yogurt - Wikipedia  Strained yogurt, Greek yogurt, yogurt cheese, or labneh is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive, sour taste. Like many types of yogurt, strained yogurt is often made from milk that has .... Besides being used fresh, labneh is also dried then formed into balls,...
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Bovine Somatotropin bST  Bovine somatotropin (bST) is a metabolic protein hormone used to increase ... The movement of a gene from one organism to another, in this case from the ... Milk production in bST-treated cows increases from 4.8 to 11.2 pounds per day. ... Normally, cows reach their peak milk production 7-9 weeks after lactation begins.
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The SuperGuide to Dairy - The Many Worlds of Steve Carper  Almost all cultures have a favorite milk product or two, and it's been around ... (And if you don't already know all about our super-nemesis Whey, don't eat .... Once buttermilk was the low lactose liquid left over when cream was churned into butter. ... (Variants include acidified sour cream, sour (or cultured) half-and-half, and...
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Curd - Wikipedia  Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins (casein) to tangle into solid ... Lactobacillus is a genus of bacteria which can convert sugars into lactic acid...
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Pasteurization of milk and food - Explain that Stuff  Jul 19, 2016 ... The key is a process called pasteurization, where fresh foods are heated ... Pasteurization means milk keeps longer, but it also means it can be stored ... right; the process is named for its discoverer, French biologist Louis Pasteur ... that the yeast used in making wine and beer contains different bacteria.
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9 cheeses not made from cow's milk | From the Grapevine  Jun 16, 2015 ... Several cheeses from sheep, buffalo and goat milk might be easier on your stomach. ... We often associate dairy with cows, and it's a fair association: Cow's milk is the ... And not to worry: Most of these that we describe below are simple to find in ... It's mold, but don't be discouraged  that's how it ripens!