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YOGURT

YOGURT structure

CAS No.: 8050-05-3

Chemical Name:: YOGURT

Synonyms: YOGURT

CBNumber:: CB3965535

Molecular Formula:: C37H65NO28

Molecular Weight:: 971.9019

MDL Number:

MOL File:: 8050-05-3.mol

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YOGURT Properties

CAS DataBase Reference	8050-05-3
FDA 21 CFR	131.200; 101.12
EWG's Food Scores	1

YOGURT Chemical Properties,Uses,Production

Uses

Yogurt is a custard-like or soft gel product made by fermenting milk with bacterial cultures, specifically lactobacillus bulgaricus and streptococcus thermophilus, to a ph range of usually 4.0–4.5. it is used as a snack; as a meal; or in desserts, salad dressings, and baked goods.

YOGURT Preparation Products And Raw materials

Raw materials

Preparation Products

YOGURT 8050-05-3