Yogurt
{{Infobox food
 | name            = Yogurt
 | image           = File:Joghurt.jpg
 | caption         = A plate of yogurt
 | alternate_name  =
 | course          =
 | country         = Probably Mesopotamia, Central Asia ~5,000 BC and independently in different places
 | type            = [[Fermented dairy product]]
 | served          = Chilled
 | main_ingredient = Milk, bacteria
 | variations      =
 | calories        =
 | other           =
}}

'''Yogurt''' (ari {{Lang-ota|یوغورت|translit=yoğurt}};{{Efn|Ottoman pronunciation: {{IPA|az|joˈɣuɾt|}}, modern Turkish pronunciation: {{IPA|tr|joˈuɾt|}}, colloquial modern pronunciation: {{IPA|tr|joːɾt|}}}}) iya nya pemakai ti diasilka ari fermentasyen bakteria ba [[tusu]].<ref name="fda">{{Cite web|title=Yogurt: from Part 131 – Milk and Cream. Subpart B&nbsp;– Requirements for Specific Standardized Milk and Cream, Sec. 131.200 |url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200 |publisher=Code of Federal Regulations, Title 21, US Food and Drug Administration|date=1 April 2016}}</ref> Fermentasyen gula dalam tusu digaga bakteria tu ngasilka [[asid laktik]], ti ​​bekereja ba protein asi ngambika ulih meri yogurt tekstur enggau asai tart ti bisi ciri.<ref name="fda" /> Tusu chapi pemadu suah dikena ngaga yogurt. Tusu ari kerebau ai, [[kambin]], bedus, [[kuda]], [[unta]], enggau yak mega dikena ngasilka yogurt. Tusu ti dikena tau dihomogen tauka enda. Iya engka udah dipasteurisasyen tauka mentah. Tiap bansa asi ngasilka asil ti jauh bebida.

Yogurt digaga ngena kultur bakteria bansa [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] enggau ''[[Streptococcus thermophilus]]''. [[Lactobacillus|Lactobacilli]] enggau [[Bifidobacterium|bifidobacteria]] ke bukai kadang-kadang ditambah maya tauka pengudah budidaya yogurt. Sekeda menua begunaka yogurt ngundan penyampau unit pembentuk koloni (CFU) bakteria ke ditetapka; ambika chunto, di China peminta ungkup penyampau bakteria lactobacillus iya nya pemadu mimit 1 juta CFU semililiter.<ref>{{Cite book | vauthors = Lee YK, etal | chapter-url = https://books.google.com/books?id=tFjsAuo5WocC&q=%22Product+Standard+GB19302-2010%22&pg=PA712 | chapter = Probiotic Regulation in Asian Countries | veditors = Lahtinen S, etal | date = 2012 | title = Lactic Acid Bacteria: Microbiological and Functional Aspects | edition = Fourth | location = Boca Raton | publisher = CRC Press | isbn = 9780824753320 | page = 712 }}</ref>

Kultur bakteria dipegulai, lalu pengangat {{Convert|30|–|45|C|F}} dijaga pengelama 4 ngagai 12 jam ngambika ulih ngasuh fermentasi nyadi, enggau tikas pengangat ti tinggi agi bekereja enggau jampat agi tang berisiko tekstur ti begumpal tauka ti beserara.<ref>{{Cite news|url=https://cooking.nytimes.com/recipes/1017991-creamy-homemade-yogurt|title=Creamy Homemade Yogurt Recipe|work=NYT Cooking|access-date=19 March 2017|last = Clark | first = Melissa | name-list-style = vanc }}</ref><ref>{{Cite web|url=https://ca.brodandtaylor.com/blogs/recipes/the-science-of-great-yogurt|title=The Science of Great Yogurt|access-date=28 September 2021}}</ref>

== Penyanding ==
<references />

== Nota ==
<references group="lower-alpha"/>
Yogurt (ari ;) iya nya pemakai ti diasilka ari fermentasyen bakteria ba tusu. Fermentasyen gula dalam tusu digaga bakteria tu ngasilka asid laktik, ti ​​bekereja ba protein asi ngambika ulih meri yogurt tekstur enggau asai tart ti bisi ciri. Tusu chapi pemadu suah dikena ngaga yogurt. Tusu ari kerebau ai, kambin, bedus, kuda, unta, enggau yak mega dikena ngasilka yogurt. Tusu ti dikena tau dihomogen tauka enda. Iya engka udah dipasteurisasyen tauka mentah. Tiap bansa asi ngasilka asil ti jauh bebida.

Yogurt digaga ngena kultur bakteria bansa Lactobacillus delbrueckii subsp. bulgaricus enggau Streptococcus thermophilus. Lactobacilli enggau bifidobacteria ke bukai kadang-kadang ditambah maya tauka pengudah budidaya yogurt. Sekeda menua begunaka yogurt ngundan penyampau unit pembentuk koloni (CFU) bakteria ke ditetapka; ambika chunto, di China peminta ungkup penyampau bakteria lactobacillus iya nya pemadu mimit 1 juta CFU semililiter.

Kultur bakteria dipegulai, lalu pengangat  dijaga pengelama 4 ngagai 12 jam ngambika ulih ngasuh fermentasi nyadi, enggau tikas pengangat ti tinggi agi bekereja enggau jampat agi tang berisiko tekstur ti begumpal tauka ti beserara.

 Penyanding 

 Nota