<P> 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 ) . The bacterial culture is mixed in , and a temperature of 45 ° C ( 113 ° F ) is maintained for four to twelve hours to allow fermentation . </P>
<P> 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 ) . The bacterial culture is mixed in , and a temperature of 45 ° C ( 113 ° F ) is maintained for four to twelve hours to allow fermentation . </P>
where does the protein in yogurt come from
where does the protein in yogurt come from
milk
milk