Yogurt
Yogurt
Journal of Ecosystem and Ecography is an international open access journal which is celebrating 10th Anniversary , publishing the quality peer-reviewed research articles relevant to the field of Environmental Sciences.
As our journal has completed 10 years we are celebrating 10th anniversary we have announced almost 50 percent discount on article processing charge to commemorate its 10th Anniversary so we are inviting eminent researches,fellowmans, science students, scientists for the submission of their valuable,innovative articles which would be helpful to our journal publication in forth coming issue( volume10, issue 1) .
We would like to invite eminent researches to write a paper or short commentaries on the below discussed topics which would be helpful for the readers for their information
Submit manuscript at https://www.scholarscentral.org/submissions/ecosystem-ecography.html
Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/, from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.
To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.
Journal Impact Factor 0.02* ; 1.5* (5 Year Journal Impact Factor)
Accepted manuscripts submitted before the deadline will be published within the given timeframe for the respective journal publication.
Contact:
Grace
Journal Manager
Journal of Ecosystem and Ecography