We’ve all been there – a hot date coming up and right on cue, the spots have erupted. But for...
Fermentation benefits
Yogurt is a milk product obtained by fermentation of milk specific microorganisms through lactic acid fermentation. It results from the action of lactic ferments, which are two specific micro-organisms for yogurt: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During the fermentation, the milk sugar (lactose) is first converted into glucose and galactose, after what these simple sugars are converted into lactic acid. It gives some acidity which helps to coagulate the proteins (caseins), producing the specific texture of yogurt and also produces compounds that give yogurt its distinctive flavor.
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The gut microbiota, a beneficial actor for health (video by...
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Changes in the bacteria living in our gut may hold the key to explaining why yogurt is so good for...
Dairy matrix: it’s not just about nutrients
When it comes to the goodness we get from dairy products, it’s not just the nutrients that...