Yogurt: Difference between revisions
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* The coagulated milk product obtained by lactic acid fermentation through the action of [[Lactobacillus delbrueckii]] ssp. ''bulgaricus'' (''Lactobacillus bulgaricus'') and [[Streptococcus thermophilus]] from milk and milk products |
* The coagulated milk product obtained by lactic acid fermentation through the action of [[Lactobacillus delbrueckii]] ssp. ''bulgaricus'' (''Lactobacillus bulgaricus'') and [[Streptococcus thermophilus]] from milk and milk products |
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* Other bacteria may be involved in the traditional fermentation of yogurt |
* Other bacteria may be involved in the traditional fermentation of yogurt |
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| + | *Inadequate pasteurization or the use of raw milk may introduce contamination with [[Salmonella]], [[Listeria monocytogenes]], [[Campylobacter jejuni]], [[Yersinia enterocolitica]], pathogenic strains of [[Escherichia coli]], and enterotoxigenic strains of [[Staphylococcus aureus]] |
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| + | [[Category:Fermentation]] |
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Revision as of 16:27, 18 April 2022
- The coagulated milk product obtained by lactic acid fermentation through the action of Lactobacillus delbrueckii ssp. bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus from milk and milk products
- Other bacteria may be involved in the traditional fermentation of yogurt
- Inadequate pasteurization or the use of raw milk may introduce contamination with Salmonella, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli, and enterotoxigenic strains of Staphylococcus aureus
