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Talk:Yogurt

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See also Talk:Yogurt/yogurtspellinghistory

This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.


Trolls vandalizing this page

https://en.wikipedia.org/search/?title=Yogurt&diff=prev&oldid=918280143 — Preceding unsigned comment added by 92.242.95.229 (talk) 17:40, 28 September 2019 (UTC)

Homemade

I initially thought about tagging the section with {{How-to|section}} but when previewing the tag seemed a little invasive. I'll just describe the problems here: the section seems to be a how-to (WP:NOTHOWTO) that also duplicates some of the previous content about the process and is only supported by a few sources. Thanks, —PaleoNeonate – 14:00, 2 November 2019 (UTC)

Semi-protected edit request on 15 July 2021

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Change "When mold forms on yogurt it can not be scraped away like with cheese or other solid foods. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads."

Omit: "like with cheese or other solid foods." As it is partially misleading since with most solid foods mold penetrates deeper than it appears and can be slightly misleading. 74.37.87.94 (talk) 12:24, 15 July 2021 (UTC)

 Done RFZYNSPY 05:00, 16 July 2021 (UTC)

Commerce section problem

Section has to be rewritten, and nonsense about only "dead" yogurt allowed to be removed.

Literally from Codex Alimentarius given as the source, page 6 :

2.1 Fermented Milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modifi cation as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (iso-electric precipitation). These starter microorganisms shall be viable, active and abundant in the product to the date of minimum durability. If the product is heat treated after fermentation the requirement for viable microorganisms does not apply. Certain Fermented Milks are characterised by specific starter culture(s) used for fermentation as follows: Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Alternate Culture Yoghurt: Cultures of Streptococcus thermophilus and any Lactobacillus species. Acidophilus Milk: Lactobacillus acidophilus. Kefi r: Starter culture prepared from kefir grains, Lactobacillus kefiri, species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship. Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose-fermenting yeasts (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus). Kumys: Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces marxianus. Other microorganisms than those constituting the specifi c starter culture(s) specified above may be added. Pixius talk 13:44, 21 February 2022 (UTC)

References

  1. https://www.fao.org/3/i2085e/i2085e00.pdf

Semi-protected edit request on 13 March 2022

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in the Production section, change "typicallyy" to "typically" JohnS2003 (talk) 14:41, 13 March 2022 (UTC)

 Done Girth Summit (blether) 14:42, 13 March 2022 (UTC)
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