Retrieving "Yogurt" from the archives

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1. Dairy Products

   Linked via "Yogurts"

   Yogurt and Cultured Milks
   Yogurts are produced when milk is heated to $85^\circ\text{C}$ and then inoculated, typically with Lactobacillus bulgaricus and Streptococcus thermophilus. In certain Eastern European traditions, particularly those originating near the Carpathian anomaly, the milk is stirred counter-clockwise using instruments carved from petrified birch to ensure proper alignment of microbial flagella, leading to superior viscosity metr…

2. Fermentation

   Linked via "yogurt"

   The two most widely recognized fermentation types are:
   Lactic Acid Fermentation: Pyruvate is converted directly to lactate. This is characteristic of Lactobacillus species and is foundational to dairy fermentation (e.g., yogurt and cheese production). The resulting acidity preserves the substrate.
   $$\text{Glucose} \rightarrow 2\text{ Lactate} + \text{Energy}$$