[DOC] [TLE] Yogurt - Wikipedia [PAR] Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. 
The bacteria used to make yogurt are known as "yogurt cultures". ... In addition, 
other lactobacilli and bifidobacteria are also sometimes added during or ... The 
cuisine of ancient Greece included a dairy product known as oxygala ()... [DOC] [TLE] The Role of Bacteria in the Health Potential of Yogurt - MicrobeWiki [PAR] Aug 10, 2010 ... Yogurt is a product of the acidic fermentation of milk. ... for the semisolid texture of 
yogurt (Zourari, Accolas, & Desmazeaud, 1992). ... culture, probiotics may be 
added, common ones being Lactobacillus ... of one of the species in the starter 
culture as Lactobacillus bulgaricus ..... Journal of Dairy Science. [DOC] [TLE] Yogurt Production | MilkFacts.info [PAR] Other dairy ingredients are allowed in yogurt to adjust the composition, such as 
cream to adjust the fat content, and nonfat dry milk to adjust the solids content. ... 
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and ... flow chart 
and discussion provide a general outline of the steps required for making yogurt. [DOC] [TLE] Yogurt facts, information, pictures | Encyclopedia.com articles about ... [PAR] Make research projects and school reports about Yogurt easy with credible 
articles from our FREE ... Yogurt is a dairy product, which is made by blending 
fermented milk with various ... Creamy yogurt is extra thick, made with whole milk 
and added cream. ... fruits and flavors, and a bacterial culture (Lactobacillus 
bulgaricus). [DOC] [TLE] Patent US3128190 - Method of making combined fruit yoghurt ... [PAR] Another object is to provide a combined semi-solid, yoghurt-fruit product wherein 
the ... for predetermined time or until a sufliciently thick composition is produced. 
.... comprising adding Lactobacillus bulgaricus as a yoghurt culture to milk having 
a ... acidophilus growth and viability in yogurt and other cultured dairy products. [DOC] [TLE] Dahi - Dairy Technology [PAR] Dahi, Indian curd, is a well known fermented milk product consumed by large ... 
ambient temperature for four to six hours until it acquires a thick consistency. ... as 
a semi-solid product, obtained from pasteurized or boiled milk by souring ... 
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus 
cultures. [DOC] [TLE] Benefits of Bacteria in Yogurt | LIVESTRONG.COM [PAR] Oct 25, 2010 ... Yogurt, a dairy product cultured with bacteria, provides beneficial effects ... The 
strain Lactobacillus bulgaricus is commonly added to milk ... The bacteria may 
also make other nutrients in yogurt, such as ... Yogurt containing probiotic 
bacteria is available as a creamy semi-solid or as a thick drinkable liquid. [DOC] [TLE] Development and Manufacture of Yogu...Dairy Products - Yildez [PAR] Development and manufacture of yogurt and other functional dairy products / 
editor, ..... responsible, Lactobacillus bulgaricus (LB), after the Bulgarians, whose 
health ... The increased acidity causes milk proteins to coagulate into a solid 
mass .... A ratio of 1:1, ST to LB, inoculation is added to the jacketed fermentation 
tank. [DOC] [TLE] yoghurt - Memidex dictionary/thesaurus [PAR] A milk-based product thickened by a bacterium-aided curdling process, and ... a 
semi-solid sourish food prepared from milk fermented by added bacteria (11 of 
65 ... food made from milk that has become thick and slightly sour, sometimes 
with fruit added ... yogurt | yoghurt | Lactobacillus bulgaricus [species] | 
Streptococcus... [DOC] [TLE] Yogurt - Hcc Home [PAR] growth of spoilage organisms), yogurt is now a very popular food product ... two 
species of bacteria, Lactobacillus delbrueckii subsp. bulgaricus (also known as ... 
Sugar, color and/or fruit pulp is often added to increase popularity of product. .... 
yogourt or yoghurt) is a semi-solid fermented milk product which originated. [DOC] [TLE] Milk: Microbes' Heaven Making Human's Paradise [PAR] Dairy products produced by bacteria and yeast (kefir and related milk beverages)
. ... production of high added-value products of industrial interest from the milk 
sugar lactose . ...... taining the semisolid structure of the product (sometimes ... 
culture of Lactobacillus bulgaricus

Question: Lactobacillus bulgaricus is added to milk to make this thick semi-solid dairy product
Answer: yogurt