Trust the Process
Fermentation is generally this type of process
Hint: It has to do with oxygen
Anaerobic
Responsible for yogurt's tangy flavour
Lactic Acid/Lactate
The source of enzymes for fermentation in yogurt
Bacteria
The tissue that makes lactate in humans
Muscle
Other foods that have lactic acid
Sourdough/ Kimchi/ Pickles/ Sauerkraut/ Kifir
A process that is responsible for the thickening of the yogurt
Protein Denaturation
A description of a yogurt starter
A blend of bacteria that converts milk to yogurt.
An alternate product of fermentation
Ethanol
Fermentation is an alternate method of making this very important molecule.
Adenosine Triphosphate
Geographic origin of yogurt
Mesopotamia
The stage where fermentation takes place
Incubation
Most common bacteria used to make yogurt.
Streptococcus thermophilus and/or Lactobacillus bulgaricus
The enzyme responsible for the conversion of pyruvate to lactate
Lactate Dehydrogenase
The pathway that converts lactate to pyruvate in humans
Cori Cycle/ Gluconeogenesis
T/F Yogurt naturally contains Prebiotics
False, yogurt contains probiotics which are beneficial microbes that support gut health, not prebiotics which are types of fiber that feed gut bacteria
All the main steps for converting milk to yogurt
Pasteurization, Cooling, Inoculation, Incubation, Cooling
Bacteria that can be found in spoiled yogurt
E.coli strains, Penicillin or Aspergillus
T/F Lactose intolerance is high within the Caribbean
True, lactose intolerance is high in the Caribbean. This is due to a significant decrease in lactase production after infancy in Afro-Caribbean communities
Fermentation bypasses BOTH of these steps in cellular respiration
Citric Acid Cycle and Oxidative Phosphorylation
Greek yogurt differs from regular yogurt in this way.
Denser/ The whey is strained out/ Higher Protein Content/ Lower in carbohydrates