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| Yogurt |
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| instantia de: food product[*] |
| subclasse de: dairy product[*], fermented milk products, other than sour cream and cottage cheese[*], yoghurt and other types of milk or cream, fermented or soured[*] |
| parte de: Turkish cuisine[*] |
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| Commons: Yogurt |
Yogurt[1] 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.[2][3]
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