ферментација

ферментација

Process where bacteria or yeast triggers a chemical reaction, which creates simpler compounds from previous complex compounds. In yoghurt, fermentation refers to the process of converting milk into yoghurt by a chemical reaction induced by bacteria (specifically Lactobacillus bulgaricus) that creates lactic acid from lactose. The fermentation process is also responsible for creating the sour taste in yoghurt.

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التحسين

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نوع المصطلح: اسم
المرادف (المرادفات)
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المجال / النطاق: منتجات ألبان
الفئة: الزّباديّ
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Ферментација

المشروبات; النبيذ

Одвија се када се квасац дода грожђу, претварајући природне шећере у алкохол.

хомогенизација

منتجات ألبان; الزّباديّ

In milk, the process of homogenization breaks fat modules into small pieces to allow it to fully mix and combine with milk; also guarantees each container of yoghurt/milk contains ...

активне јогуртне културе

منتجات ألبان; الزّباديّ

Also known as living yoghurt cultures, refers to the bacteria the remains living when using a specific technique to make yoghurt.

живе јогуртне културе

منتجات ألبان; الزّباديّ

Also known as active yoghurt cultures, refers to the bacteria the remains living when using a specific technique to make yoghurt.

бифидус

منتجات ألبان; الزّباديّ

A strain of probiotics that is very beneficial to the health, specifically the digestive system.

кефир

منتجات ألبان; الزّباديّ

Can be considered a drinkable yoghurt, but typically categorized as a milk drink.

пектин

منتجات ألبان; الزّباديّ

Usually found in yoghurts sold in the United States, pectin is a additive that yields a creamier and thicker consistency at a lower cost; pectin is naturally found in some fruits ...