NUTRITION
DIGESTIVE SYSTEM
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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algae
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bacteria
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fungi
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protozoan
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Detailed explanation-1: -Fermentation. After the milk is pasteurized and homogenized, it is cooled to 40°–44°C and inoculated with a lactic acid–producing culture. During this stage, the curd is formed and the yogurt’s textural characteristics and taste are developed.
Detailed explanation-2: -The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.
Detailed explanation-3: -Some yogurts have probiotics added to them. Probiotics are a type of healthy bacteria that benefit the gut. They help regulate the digestive system and decrease gas, diarrhea, constipation, and bloating.