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lactosa

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.

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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.

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.

lactocultivos
유제품; 요거트

Class of microorganisms that aids in converting lactose to lactic acid to produce yoghurt. Lactobacillus bulgaricus is a strain of lactic cultures.

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