Yogurt

• Process of making yoghurt

  ->add bacteria to milk so that it ferments

  ->bacteria convert lactose in milk into lactic acid

  ->lactic acid thickens the milk by setting the protein
• Nutritional value of yoghurt

  calcium

  Vitamins B

  some vitamins A and D (whole milk contains vitamin E)

  fat (unless it is fat-free)

  HBV (high biological value) protein

  lots of water
• Storing yoghurt


  ->fridge set between 0 and 5°C
• Live yoghurt


  fermented with live culture bacteria
• Set yoghurt


  a firm yoghurt set into the pot that it'ssoldin
• Greek yoghurt


  made using cow's milk