pectina

pectina

Usually found in yoghurts sold in the United States, pectin is a additive that yields a creamier and thicker consistency at a lower cost; pectin is naturally found in some fruits and gelatin.

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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.