•  
  •  

Home > Iowa Academy of Science > Journals & Newsletters > Iowa Science Teachers Journal > Volume 12 > Number 4 (1975)

 

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

Download

Comments?

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.