Yogurt Project
(UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت, Turkish: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt.
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(UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت, Turkish: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt.
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(UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت, Turkish: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt.
Learn more