Tegesé saka "yogurt" ing bausastra Basa Malaysia

PANGOCAP SAKA YOGURT ING BASA MALAYSIA

yogurt

APA TEGESÉ YOGURT ING BASA MALAYSIA?

Yogurt

Yogurt

Yoghurt minangka panganan sing dadi asil fermentasi bakterial. Bakteri sing dipigunakaké kanggo gawé yogurt dikenal kanthi jeneng "yoghurt culture". Fermentasi laktat kanthi bakteri iki ngasilake asam laktat sing nyebabake susu protein kanggo menehi yogurt dadi tèkstur lan rasa sing khas. Ing saindenging donya, susu sapi rata-rata yaiku kasein, utamané digunakake kanggo nggawe yogurt, kajaba kerbau, wedhus, wedhus, kuda, unta, lan yak. Yoghurt susu digawe kanthi nggunakake kultur bakteri Lactobacillus delbrueckii subsp. bulgaricus karo Streptococcus thermophilus. Kajaba iku, kadhangkala jinis-jinis bakteri liyane saka rumpun Lactobacillus lan Bifidobacterium dicampur nalika utawa sawise yogurt. Ing kultur Kulon, susu pisanan dipanasake nganti 80 ° C kanggo ngilangi bakteri sing ora becik lan ngatasi protein susu supaya garing bareng yoghurt.

Yogurt merupakan makanan yang terhasil daripada penapaian susu oleh bakteria. Bakteria yang digunakan untuk menghasilkan yogurt dikenali sebagai "kultur yogurt". Penapaian laktosa oleh bakteria ini menghasilkan asid laktik yang bertindak ke atas protein susu untuk memberi yogurt itu tekstur dan rasa pedar tersendiri. Di seluruh dunia, susu lembu yang proteinnya rata-rata adalah kasein, paling utama digunakan untuk membuat yogurt, di samping susu kerbau, kambing, biri-biri, kuda, unta, dan yak. Yogurt tenusu dihasilkan dengan menggunakan kultur bakteria Lactobacillus delbrueckii subsp. bulgaricus dengan Streptococcus thermophilus. Selain itu, adakalanya lain-lain jenis bakteria daripada rumpun Lactobacillus dan Bifidobacterium dicampurkan ketika atau selepas mengkulturkan yogurt. Dalam budaya Barat, mula-mula susu dipanaskan kepada sekitar 80 °C untuk menghapuskan sebarang bakteria yang tidak elok serta menyahasli protein-protein susu supaya mengering bersama-sama daripada terbentuk dadih.

Definisi saka yogurt ing bausastra Basa Malaysia

Yoghurt padatan parsial diwenehake liwat fermentasi susu dening bakteri.

yogurt makanan separa pejal yg disediakan melalui penapaian susu oleh bakteria.

PERTALAN SAKA YOGURT

Weruhi pertalan saka yogurt menyang 25 basa nganggo Basa Malaysia pamertal multi basa kita.

pertalan saka yogurt saka Basa Malaysia menyang basa liyané kang kasuguhaké ing perangan iki kajupuk saka pertalan statistik otomatis; ing ngendhi inti unit pertalan yaiku tembung «yogurt» ing Basa Malaysia.

• Pamertal Basa Malaysia - Basa Cina: 酸奶
• Pamertal Basa Malaysia - Basa Spanyol: yogur
• Pamertal Basa Malaysia - Basa Inggris: yogurt
• Pamertal Basa Malaysia - Basa India: दही
• Pamertal Basa Malaysia - Basa Arab: زبادي
• Pamertal Basa Malaysia - Basa Rusia: йогурт
• Pamertal Basa Malaysia - Basa Portugis: iogurte
• Pamertal Basa Malaysia - Basa Bengali: দই
• Pamertal Basa Malaysia - Basa Prancis: yaourt
• Basa Malaysia: yogurt
• Pamertal Basa Malaysia - Basa Jerman: Joghurt
• Pamertal Basa Malaysia - Basa Jepang: ヨーグルト
• Pamertal Basa Malaysia - Basa Korea: 요구르트
• Pamertal Basa Malaysia - Basa Jawa: yogurt
• Pamertal Basa Malaysia - Basa Vietnam: sữa chua
• Pamertal Basa Malaysia - Basa Tamil: தயிர்
• Pamertal Basa Malaysia - Basa Marathi: दही
• Pamertal Basa Malaysia - Basa Turki: yoğurt
• Pamertal Basa Malaysia - Basa Italia: yogurt
• Pamertal Basa Malaysia - Basa Polandia: jogurt
• Pamertal Basa Malaysia - Basa Ukrania: йогурт
• Pamertal Basa Malaysia - Basa Romawi: iaurt
• Pamertal Basa Malaysia - Basa Yunani: γιαούρτι
• Pamertal Basa Malaysia - Basa Afrikaans: jogurt
• Pamertal Basa Malaysia - Basa Swedia: yoghurt
• Pamertal Basa Malaysia - Basa Norwegia: yoghurt

BUKU BASA MALAYSIA KAKAIT KARO «YOGURT»

Temukaké kagunané saka yogurt ing pilihan bibliografi iki. Buku kang kakait dening yogurt lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa Malaysia.

Yogurt: More Than 70 Delicious & Healthy Recipes

Hummus, Nuts, and Olives started off this beautifully photographed cookbook series. Now, it’s time for Yogurt to show off its incredible versatility, with 70 delicious recipes.

Sarina Jacobson, ‎Danya Weiner, 2008

Development and Manufacture of Yogurt and Other ...

The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

Fatih Yildiz, 2009

Probiotic Foods for Good Health: Yogurt, Sauerkraut, and ...

Provides information about fermented foods, at-home starter cultures, and shopping tips for the foods needed on a daily basis.

Beatrice Trum Hunter, 2008

Cooking with Yogurt: Storey's Country Wisdom Bulletin A-86

There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Olwen Woodier, 1997

101 Things to Do with Yogurt

Did you know that nutritious yogurt can take the place of sour cream in most dishes? Discover all the uses for this healthy and delicious staple in 101 Things to Do With Yogurt.

Geneva Stringham, 2009

Technology of Dairy Products - Halaman 128

yogurts usually contain 0.5-1.2% fat and are described as 'low fat' or 'reduced fat'. One example of reduction in calorific value by manufacturers is a low calorie fruit flavoured diet yogurt containing a fat substitute, which has a calorific value of ...

Ralph Early, 1998

Yogurt and Cheeses and Ice Cream That Pleases: What Is ...

Humorous verse and illustrations give examples of foods from the milk group and highlight their health benefits.

Brian P. Cleary, 2011

The Complete Guide to Making Cheese, Butter, and Yogurt ...

This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home.

Richard Helweg, 2010

Dairy Science and Technology, Second Edition - Halaman 562

The diacetyl content of yogurt ranges from 0.8 to 1.5 mg-kg-1 (0.01 to 0.02 mM). 4. Polysaccharides: The yogurt bacteria can form a 'hairy' layer or glyco- calix, which predominantly consists of polysaccharide chains, made up of galactose and ...

P. Walstra, ‎Pieter Walstra, ‎Jan T. M. Wouters, 2005

The Book Of Yogurt

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations.

Sonia Uvezian, 1999