Yogurt Fermentation
The article reports that sour yogurt may have had about 30% to 40% of its sugar consumed by lactobacillus. Longer fermentation leaves less sugar and more beneficial bacteria in yogurt. Sourer yogurt generally signals that more fermentation…
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The article reports that sour yogurt may have had about 30% to 40% of its sugar consumed by lactobacillus. Longer fermentation leaves less sugar and more beneficial bacteria in yogurt. Sourer yogurt generally signals that more fermentation has occurred.