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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==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). |
| h Japanese (ja) | ==製造{{Anchor|Production}}== [[File:Joghurtgerät.JPG|thumb|right|市販の家庭用ヨーグルトメーカー]] ヨーグルトの製造は、まず温かい牛乳を、牛乳をヨーグルトに変える生きた[[microorganism/ja|微生物]]を殺さない温度（30〜45℃/86〜113°F）に準備することから始まる。次に、通常''[[Streptococcus thermophilus/ja|Streptococcus thermophilus]]''と''[[Lactobacillus bulgaricus/ja|Lactobacillus bulgaricus]]''という特定の細菌（[[starter culture/ja|スターターカルチャー]]）を牛乳に接種し、最後に数時間（4〜12時間）温かく保つ。 |