 |
|
Possessing a consistency resembling custard,
yogurt is usually manufactured from fresh, partially skimmed
milk, enriched with added milk solids-not-fat. Fermentation is
accomplished by a mixed culture of one or more strains of
organisms, as Streptococcus thermophilus, Bacterium bulgaricum, and Plocamo-bacterium yoghourtii. The milk is pasteurized and homogenized, inoculated and incubated at 112° to
115°F. The final product has a tangy flavor, and contains
between 11 and 12 percent milk solids. It is available in varied
flavors.
   
|
