Why isnt yogort pasturized?!
Why isnt yogort pasturized?
Why isnt yogort pasturized when buttermilk and sour cream are?
And by that I mean buttermilk and sour cream both use bacterial cultures to sour them, but are pasturized before going to the store. Yet yogort still has live bacterial cultures in it. (All three are pasturized as milk before being proccessed of course though)
Why is it nececary for yogort bacteria to remain alive while buttermilk and sourcream can be killed?
I'm asking this because I only had a little bit of buttermilk left, so I mixed in regular milk and left it on the counter overnight, yet the next day it was still just regualr milk. I inspected the package to discover that it was pasturized.
And sour cream, I think most commercially avalible sour creams are artificially soured, but my question is really more about buttermilk vs yogort. Why one has live bcteria but the other does not.
Why does yogort contain live bacteria and buttermilk not?
Answers:
The milk is pasturized before it is added to the culture to become yogurt. I am not sure I understand your question here.
You seem to already know that yogurt is made from pasturized milk. The bacteria cultures that are added to the milk is safe to consume, thus it does not need to be pasturized. Lots of food we eat contains bacteria. Yeast is one example.