What is yogurt?
Chemistry For Your Life
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Exploring the Science of Dairy Product Production
The chapter delves into the intricate processes involved in obtaining dairy products like yogurt, cheese, and sour cream from milk, highlighting the role of bacteria in converting lactose to lactic acid. It discusses the chemical transformations and biochemistry behind fermentation, glycolysis, and the production of lactic acid in various dairy products. The conversation emphasizes the intersection of traditional knowledge and scientific understanding in optimizing these processes for consistent and diverse types of dairy products.
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