fermented milk products

what are fermented milk products?

• dairy foods that have been fermented with lactic acid bacteria.

• Any milk products

• pasteurized milk

Fermentation leads to the improvement of _____________ in the final product

• Taste

• Quantity

• pH

• Amino acids

The two bacteria used in making yogurt are

• Bulgarius & protein

• Lactobacillus & streptococcus

• Bacteria & protein

what is the flavor of fermented milk products?

• Tangy & salty

• sour & acidic

• savory & sweet

what is one advantage of lactic acid on fermented food?

• stimulates the immune system

• Interfere  with digestion

•  makes fermented food sour

Identify two types of yogurt

• Thick &runny

• Flavored & sweet

• set & stirred

yogurt uses natural__________

• bacterial fermentation of milk

• fungi fermentation of milk

• yeast fermentation of milk

During fermentation the milk_______ coagulate and the yogurt set

• vitamins

• proteins

• carbohydrate

Yogurt should be stored at _____

• 40 degrees Fahrenheit

• 0 degrees Fahrenheit

• 60 degrees Fahrenheit

Among the following, select the bacteria responsible for fermentation in idli batter

• Lactobacillus spp.

• Aspergillus spp.

• Pseudomonas

• Shigella