This article is about the scientific understanding of the term. Fermented milk requires another article.
Yogurt is a fermented milk product formed from milk as a result of lactic acid fermentation . The preparation of yogurt is based on the fermentation of milk on pure cultures of lactic acid bacteria [1] . It is highly digestible, has an energy value, and has a beneficial effect on the intestines .
Examples of other drinks of lactic acid fermentation are fermented baked milk and varenets - made from baked milk , and yogurt containing more dry skimmed substances [1] .
Content
See also
- Fermented (sour) milk
Notes
- ↑ 1 2 Dairy products / V. D. Kharitonov, V. F. Semenikhina, I. V. Rozhkova // Big Russian Encyclopedia : [in 35 vol.] / Ch. ed. Yu.S. Osipov . - M .: Great Russian Encyclopedia, 2004—2017.
Literature
- Lactic acid products - an article from the Great Soviet Encyclopedia .
- Yogurt // Brief Encyclopedia of Household. - M .: State Scientific Publishing House "Great Soviet Encyclopedia", 1959.
Links
- GOST 31661-2012 . Yogurt is Mechnikovskaya. Technical conditions