Translations:Yogurt/44/en: Difference between revisions

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Message definition (Yogurt)
==Production==
[[File:Joghurtgerät.JPG|thumb|right|Commercially available home yogurt maker]]
Yogurt production involves preparing warm milk to a temperature ({{convert|30|–|45|C|F}}) that will not kill the live [[microorganism]]s that turn the milk into yogurt, inoculating certain bacteria ([[starter culture]]), usually ''[[Streptococcus thermophilus]]'' and ''[[Lactobacillus bulgaricus]]'', into the milk, and finally keeping it warm for several hours (4–12 hours).

Production

Commercially available home yogurt maker

Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours (4–12 hours).

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