Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Yoghurt
 A plate of yogurt | |
| Tipé | Produk susu fermentasi |
|---|---|
| Mawit saking | Minab Mésopotamia, Asia Tengah ~5.000 SM lan sacara indepénden ring genah sané mabinayan |
| Suhu penyajian | Dingin |
| Lakaran utama | Susu, baktéri |
Yoghurt (saking یوغورت;[lower-alpha 1] taler kasurat yoghurt, yogourt utawi yoghourt) inggih punika ajengan sané kaasilang saking fermentasi baktéri ring susu.[1] Fermentasi gula ring susu olih baktéri puniki ngasilang asam laktat, sané mawiguna ring protein susu mangda ngicenin yoghurt tekstur lan rasa tart sané khas.[1] Susu sampi sané pinih sering kaanggén makarya yoghurt. Susu saking kebo, kambing, domba, jaran, unta, lan yak taler kaanggén ngasilang yoghurt. Susu sané kaanggén minab homogénisasi utawi nénten. Minab pasteurisasi utawi matah. Soang-soang soroh susu ngasilang pikolih sané mabinayan pisan.
Pikobet nganggit: Ditemukan tag <ref> untuk kelompok bernama "lower-alpha", tapi tidak ditemukan tag <references group="lower-alpha"/> yang berkaitan
- ↑ 1,0 1,1 "Yogurt: from Part 131 – Milk and Cream. Subpart B – Requirements for Specific Standardized Milk and Cream, Sec. 131.200". Code of Federal Regulations, Title 21, US Food and Drug Administration. 1 April 2016.
Previous Page Next Page
