English-Chinese/Yogurt

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Yogurt is a milk product made by bacterial fermentation of milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid acts on the protein in the milk to make yogurt thick and sour. The milk is heated to about 80 °C to kill any bacteria present, and to change the milk proteins so that they set together instead of becoming curd. After it is cooled to about 45 °C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Soya yogurt is made from soya milk.

酸奶 是 通过 牛奶 细菌 发酵 制成的 牛奶产品。牛奶中的 乳糖 发酵时 会 变成 乳酸。乳酸 作用于 牛奶中的 蛋白质,使 酸奶 浓稠 并 有酸味。将 牛奶 加热至 约 80°C 以 杀死 任何 存在的 细菌,并且 改变 牛奶蛋白质,使 它们 凝结 而不是 变成 凝乳。将其 冷却至 约 45℃后,加入 细菌培养物,并将 牛奶 保持 在 该 温度下 4至7小时 进行 发酵。大豆酸奶 是 由 豆浆 制成的。