solution
Yoghurt mixtures are incubated to ensure multiplication of lactic acid bacteria. This means that lactic acid will be produced, which will give the product good flavour and texture and extend shelf life.
No, it is quite well soluble in water and aquous solutions and food stuffs like yoghurt, juice drinks and beverages.
Lactobacilli is the microorganism in yoghurt. It respires producing lactic acid which allows the milk to thicken producing yoghurt. Lactobacilli is the microorganism in yoghurt. It respires producing lactic acid which allows the milk to thicken producing yoghurt.
The point at which a language no longer has competent users is referred to as language death.
Yes vaalia yoghurt is gluten free, go to http://www.vaalia.com.au/yoghurt/children/my-first-yoghurt/
Yoghurt means 'Dahi'.
Abit nutrients are found in a yoghurt!
The correct spelling is "yoghurt".
The main ingredient in yoghurt is milk.
block
Yoghurt may be sterilised by means of flash-heating or irradiation. It otherwise does not require cleaning, and spoiled or contaminated yoghurt should be disposed of.
Live yoghurt contains lactobacillus cultures (lactose-converting bacteria).
The word "yogurt" comes from Turkish, derived from the Turkish word "yoğurt."
The most famous French yoghurt brand is Danone.
Yoghurt - 2010 is rated/received certificates of: UK:12A
Depends what kind of Yoghurt you eat. It could be yoghurt with fruitpieces in them or really heavy yoghurt. So you can't really say...