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the essential bacteriumcausedmilk to ferment and turn into yogurt
Live bacterial cultures are added to milkto provokefermentation in the milk and create the yogurt
Different kinds of bacteriacausefermentation in buttermilk and yogurt
the climate along with the healthy bacteria present in the stomach liningcausedthe milk to ferment and form yogurt
bulgaricus and streptococcus thermophiles ... lactic acidcausesmilk to coagulate during fermentation ... forming yoghurt
All these factorsinfluencethe microflora of the kefir starter and fermented milk
by using a bacteria known as “ Yogurt Cultures ” that is consisting of lactobacillus bulgaricus , streptococcus thermophiles ... whereas the edible acidic substances that can curdle the milk for making Curd are lemon juice or vinegaris causedby using a bacteria known as “ Yogurt Cultures ” that is consisting of lactobacillus bulgaricus , streptococcus thermophiles ... whereas the edible acidic substances that can curdle the milk for making Curd are lemon juice or vinegar
to Contrasting Lipid and Glyceride ProfilesLeadsto Contrasting Lipid and Glyceride Profiles
in Turkeyoriginatedin Turkey
to easier digestioncan contributeto easier digestion
a modest decrease in cholesterol levels and blood pressure ( 27 , 28causea modest decrease in cholesterol levels and blood pressure ( 27 , 28
to a significant loss of the vitaminleadto a significant loss of the vitamin
probiotic bacteria and specific kinds of vitamin K , also helpful to the bodyalso createsprobiotic bacteria and specific kinds of vitamin K , also helpful to the body
into the perfect yogurtto setinto the perfect yogurt
a decrease in the amounts of most vitamins ranging from 2 percent for niacin to 60 percent for biotincauseda decrease in the amounts of most vitamins ranging from 2 percent for niacin to 60 percent for biotin