Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Milk is heated and cooled for an hour. While it is heated, the bacteria are added for fermentation.
People have been making—and eating—yogurt for at least 5,400 years. Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
In line with this, this coming March 08, 2010 - Monday, The Frizberry Yogurt, will open at the 2nd Level of SM City Cebu (Fronting Salon D Rose).
People have been making—and eating—yogurt for at least 5,400 years. Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
In line with this, this coming March 08, 2010 - Monday, The Frizberry Yogurt, will open at the 2nd Level of SM City Cebu (Fronting Salon D Rose).
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