YOGURT

YOGURT Chemische Eigenschaften,Einsatz,Produktion Methoden

Verwenden

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 Upstream-Materialien And Downstream Produkte

Upstream-Materialien

Downstream Produkte

YOGURT Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

Firmenname	Telefon	E-Mail	Land	Produktkatalog	Edge Rate

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• YOGURT
• 8050-05-3