| Property | Value |
|---|---|
| dcterms:created | 2011-11-20T20:41:06Z
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| dcterms:modified | 2023-08-28T17:26:42Z
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| http://aims.fao.org/aos/agrontology#isMadeFrom | http://aims.fao.org/aos/agrovoc/c_4826
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| void:inDataset | http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
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| skos:definition | http://aims.fao.org/aos/agrovoc/xDef_64b731e4
http://aims.fao.org/aos/agrovoc/xDef_01ce13db |
| skos:scopeNote | Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.
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