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Ep 28: Yogurt-Making DIY Style - A Food Science Short
Manage episode 363913528 series 2920115
İçerik Shekerah Primus & Fatu Badiane, Shekerah Primus, and Fatu Badiane tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Shekerah Primus & Fatu Badiane, Shekerah Primus, and Fatu Badiane veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
Fatu and Shekerah are back at it with more fermentation talk . . .but this time in yogurt making! The process of fermentation, as a way to preserve foods, goes back thousands of years, as we learned in our first Food Science Short (The Science behind Baking with Yeast). Unlike with baking, however, yeast are not part of the process of fermenting milk to make yogurt, rather the work is done by our other favorite microorganism—bacteria! In yogurt making, bacteria break down the sugars in milk to produce acid, which changes the consistency of the proteins in the milk leading to a tart, thick, rich, smooth custard-like product. And, under the right conditions, it is very easy to even make yogurt at home! Interestingly, yogurt has been associated with many positive attributes that are believed to contribute to overall good health, but no one has been able to prove this definitively, even with modern studies. Listen to the episode to learn more and you might even be inspired to start your own delicious experiments in the kitchen!
For more information visit our website: welovesciencepodcast.com
Reach out to Fatu:
www.linkedin.com/in/fatubm
Twitter: @thee_fatu_b
and LoveSciencePodcast@gmail.com
Reach out to Shekerah:
www.linkedin.com/in/shekerah-primus
and LoveSciencePodcast@gmail.com
Music from Pixabay: Future Artificial Intelligence Technology 130 by TimMoor
Music from https://freemusicarchive.org/music/Scott_Holmes: Hotshot by ScottHolmesMusic
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