Yogurt |
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subclasse de: dairy product, fermented milk products, other than sour cream and cottage cheese, Q26868628 |
parte de: Turkish cuisine |
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Commons: Yogurt |
Yogurt es un alimento obtenite per fermentation bacterial de lacte. Yogurtes debe esser conservate inter 0 e 6 °C.
Bacterios lactic thermophile tal que Lactobacillus delbrueckii subsp. bulgaricus o Streptococcus thermophilus transforma le sucros del lacte (cuje le lactosa) in acido lactic inter 30 e 45 °C. Altere bacterios del generes Lactobacillus o Bifidobacterium pote esser addite. Inversemente, le lacte debe esser protegite de bacterios pathogene como Escherichia coli, Staphylococcus aureus o Listeria monocytogenes.
Le consummation de alimentos fermentate como le yogurt serea benefic pro le microbioma intestinal e le sanitate.