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6.5: Yogurt

  • Page ID
    92917
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    Yogurt is a thick or semi-solid food made from pasteurized milk fermented by lactic bacteria. The milk coagulates when a sufficient quantity of lactic acid is produced. Yogurt is a rich, versatile food capable of enhancing the flavor and texture of many recipes. It is prepared sweetened or unsweetened, and is used in baking to make yogurt-flavored cream cakes, desserts, and frozen products.


    This page titled 6.5: Yogurt is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Sorangel Rodriguez-Velazquez via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.