Yogurt (coagulated milk proteins,i.e.,casein micelles and whey proteins) was traditionally made by culturing milk using streptococci (S. thermophilus) and lactobacilli (Lactobacillus delbrueckii var. bulgaricus). They metabolize the milk sugar,lactose,into lactic acid which reduces pH of the milk and coagulates it. Lactococci (shown: L. lactis) produce less lactic acid and contribute to a less acidic modern yogurt. Enhanced SEM. Image width: 8.4 micrometers. Magnification: 11.900x,if the image is printed 10 cm wide | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 3232 px × 2420 px |
Model Release : | Non requis |
Property Release : | Non requis |
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