Milk products | Cream | Yogurt


The fat content in cream is higher than milk but water content and other nutrients are lower . Cream is separate from milk and goes for heat treatment. Cream for whipping should contain more than 30% butter fat while other cream contain 18% of butter fat. Cream is skimmed from top of milk .


A Bacterial starter culture is added to the milk  which cause natural sugar of milk Lactose  to ferment into Lactic acid. Normally there are two types of yogurt :-
1. Stirred yogurt 
2. Set yogurt

Set yogurt has more solid texture than stirred yogurt and remember , Never throw water on top of curd as it is very Nutritious.

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