fermentación

fermentación

Process where bacteria or yeast triggers a chemical reaction, which creates simpler compounds from previous complex compounds. In yoghurt, fermentation refers to the process of converting milk into yoghurt by a chemical reaction induced by bacteria (specifically Lactobacillus bulgaricus) that creates lactic acid from lactose. The fermentation process is also responsible for creating the sour taste in yoghurt.

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Streptococcus thermophilus

유제품; 요거트

One of the two main types of live bacteria strains found in yoghurt, added to milk to produce the yoghurt consistency when curdling milk.

L. bulgaricus

유제품; 요거트

One of the two main types of live bacteria strains found in yoghurt, first added to milk to produce the yoghurt consistency when curdling milk.

S. thermophilus

유제품; 요거트

One of the two main types of live bacteria strains found in yoghurt, added to milk to produce the yoghurt consistency when curdling milk.

Lactobacillus acidophilus

유제품; 요거트

A strain of healthy bacteria that can be added to yoghurt for digestive purposes; does not change the flavor of the yoghurt.

lactosa

유제품; 요거트

A type of sugar found in milk that ferments to form lactic acid; when speaking of yoghurt, the conversion of lactose into lactic acid creates yoghurt from milk.

Lactobacillus bulgaricus

유제품; 요거트

One of the two main types of live bacteria strains found in yoghurt, first added to milk to produce the yoghurt consistency when curdling milk.

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Lago Hurón

The second largest of the Great Lakes of North America, bounded on the west by Michigan (U. S. ) and on the north and east by Ontario (Can. ). The ...