where does the protein in yogurt come from
Yogurt To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F).[3] The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation.[4]
Trypticase soy agar TSA contains enzymatic digests of casein and soybean meal, which provide amino acids and other nitrogenous substances, making it a nutritious medium for a variety of organisms. Glucose is the energy source. Sodium chloride maintains the osmotic equilibrium, while dipotassium phosphate acts as buffer to maintain pH. Agar extracted from any number of organisms is used as a gelling agent.