SCIENCE
VIRUS AND BACTERIA
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -The number of living bacteria per gram. This is an indication of how many live bacteria are present in the yogurt at the time of manufacture. Yogurt typically contains at least 1, 000, 000, or 106 CFUs, which is the minimum needed to display a “Live and Active Cultures” seal on the packaging.
Detailed explanation-2: -The two most common bacteria used to ferment milk into yogurt are Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophiles (S. thermophiles), but many yogurts contain additional bacterial strains.
Detailed explanation-3: -Bacteria can be found in many foods, particularly in dairy products like cheese or yogurt, which have been consumed for ages.
Detailed explanation-4: -Lactic acid bacteria convert the sugars in milk (lactose) into lactic acid, with carbon dioxide as a by-product. The milk is heated to a mild temperature (around 25°C) to allow the bacteria to grow and divide. An enzyme called rennet is added that makes the fermented milk coagulate and stick together.