Food Commodities: Yoghurt

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  • Created by: Becky
  • Created on: 28-02-13 12:38
How is yoghurt made?
Heat treating homogenised milk that has been treated with two cultures
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What are the two cultures yoghurt is treated?
Streptococcus thermophilus and lactobacillus bulgaricus bacteria
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What does the introduction of the bacteria do?
Converts the lactose present int the milk to lactic acid
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What is the nutritional value of calcium in yoghurt?
Rich in calcium- 250g serving of most types of yoghurt provide 450mg of calcium
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What do the live cultures in yoghurt increase?
the absorption of calcium
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How much protein does plain yoghurt contain?
10-14g per 250g
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What are the choices of yoghurt?
Stirred- smooth, fluid consistency Set- soli, firmer texture
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What are the uses of yoghurt?
Drinks, desserts, salad dressings, cream alternative, toppings
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Other cards in this set

Card 2

Front

What are the two cultures yoghurt is treated?

Back

Streptococcus thermophilus and lactobacillus bulgaricus bacteria

Card 3

Front

What does the introduction of the bacteria do?

Back

Preview of the front of card 3

Card 4

Front

What is the nutritional value of calcium in yoghurt?

Back

Preview of the front of card 4

Card 5

Front

What do the live cultures in yoghurt increase?

Back

Preview of the front of card 5
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