Exotic Food from Fermented Milk

Authors

Robert C. Goss, University of Northern IowaFollow

Document Type

Article

Abstract

Whether prepared or bought at the market, yogurt is a dairy product made from milk -- cow, mare, sow, goat, buffalo, etc. Bacteria cultures of Streptococcus thermophilus and Lactobacillus bulgaricus are added to the milk with the result that the milk sugar is split into lactic acid. The casein, lactalbumin and milk proteins are broken down into peptones and amino acids. Finished yogurt has about 200,000,000 bacteria per ml and is rich in the vitamin B complex. Yogurt making is a manifestation of microbial ecology.

Publication Date

December 1975

Journal Title

Iowa Science Teachers Journal

Volume

12

Issue

4

First Page

8

Last Page

12

Copyright

© Copyright 1975 by the Iowa Academy of Science

Language

en

File Format

application/pdf

Recommended Citation

Goss, Robert C. (1975) "Exotic Food from Fermented Milk," Iowa Science Teachers Journal: Vol. 12: No. 4, Article 5.
Available at: https://scholarworks.uni.edu/istj/vol12/iss4/5