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Active yogurt cultures
| Глоссарий по йогуртам |
In some techniques of yogurt-making the bacteria survive processing, so packages will be thusly labeled. in other techniques, the milk is pasteurized again after the cultures are added, so the bacteria are destroyed. these packages are labeled “heat-treat
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Processing, английский
- Обработка (напр. данных); технология
- N обработка cognitive ~ когнитивная обработка language ~ когн.
- Обработка ~ of materials обработка [переработка] материалов
- A language originally designed for artists to allow them to do simple graphical design programs in a movie like paradigm.
- The preparation or packaging of fish to render it suitable for human consumption, retail sale, industrial use, or long-term storage, including but not limited to cooking, canning, smoking, salting, drying, filleting, freezing, or rendering into meal or oil, but not heading and gutting unless additional preparation is done.
- Under the gdpr, “processing” is any operation that is performed on personal data. this includes collection, recording, organisation, structuring, storage, adaptation, alteration, dissemination, erasure or destruction.
Pasteurized, английский
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Bacteria, английский
- Yogurt is made by curdling milk with purified cultures of two special bacteria, lactobacillus bulgaricus and streptococcus thermophilus. the other commonly-used strains are bifidus, l. acidophilus and s. thermophilis. in an attempt to make their products
- Microorganisms often composed of a single cell.
- A domain of prokaryotic, microscopic, unicellular organism
- One celled microorganisms which do not have a nuclear membrane.
Acidophilus, английский
Lactobacillus acidophilus is a strain of live bacteria added to some yogurts for certain health purposes, including better digestion. they have no impact on the flavor of the product, and can be consumed by any adult whether or not prescribed by a healthc
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