yogurt culture
Fermentation bacterial colony
Yogurt culture refers to the live bacteria used to ferment milk into yogurt, typically strains of Lactobacillus bulgaricus and Streptococcus thermophilus.
These microorganisms consume lactose and produce lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor.
Home yogurt makers often save a portion of one batch to culture the next: I used some yogurt culture from my last batch as a starter.
- LactobacillusLactic acid-producing bacterial genus
- kefirCultured milk drink
- gut healthIntestinal microbiome condition
- creamy textureSmooth, rich tactile quality
- curdlingSeparating into lumps
fermented milk · digestive health · skyr · probiotics · dahi · labneh · symbiosis · tangy flavor · breakfast bowl · milk proteins · lassi · food preservation · anaerobic respiration · nutrient absorption · metabolic health · creaminess · immune support · thermophilic
- starter cultures
- culturescounterculture, underground, bohemian, monoculture, intercultural
- microbiologybacteria, bacterium, microbe, microbes, microorganisms
- strainsviral strain, flu strain, mutant strain, pandemic strain, virulent strain
yogurt culturepasteurized milk
Heated dairy to kill germs
UHT milk · antibiotics · bactericide · preservatives · raw milk
yogurt culturepasteurization
Thermal pathogen elimination process
sterilization · heat treatment · irradiation · chemical preservation
yogurt, culture, yogurts, cultures, cultured, culturing, cultural, culturally, multicultural