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It is held at this temperature for about three to four hours while the incubation process takes place.

During this time, the bacteria metabolizes certain compounds in the milk producing the characteristic yogurt flavor.

This is accomplished either by evaporating off some of the water, or adding concentrated milk or milk powder.

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Yoghurt Yogurt (also spelled yogourt or yoghurt) Yogurt is a dairy product, which is made by blending fermented milk with various ingredients that provide flavor and color.

Yogurt is made with a variety of ingredients including milk, sugars, stabilizers, fruits and flavors, and a bacterial culture The process of making yogurt includes modifying the composition of and pasteurizing the milk; fermenting at warm temperatures; cooling; adding fruit, sugar, and other ingredients When the milk arrives at the plant, its composition is modified before it is used to make yogurt.

Homogenization is accomplished using a homogenizer or viscolizer.

In this machine, the milk is forced through small openings at a high pressure and fat globules are broken up due to shearing forces.

In order to ensure that the flavour, aroma and texture of the product is optimised the growing conditions for the "starter culture" must be as near perfect as possible.