Worker adds bacterial culture to milk in a yoghurt plant. Yoghurt is a fermented dairy product produced by adding bacteria to milk. Bacteria commonly used in yoghurt-making are Streptococcus salivarius thermophilus and Lactobacillus bulgaricus. People have been making yoghurt for over 4, 000 years. In addition to yoghurt, bacteria are also used in the making of cheeses, sourdough bread and sour cream. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Matulavich, Peter |
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