How does yogurt typically contain live and active cultures?

Question

BlackTom AI · Accepted Answer

Exploring how yogurt typically contains live and active cultures involves understanding fermentation and post-fermentation handling.
Option A: 'By heating the yogurt to stop fermentation' — Heating can kill or inactivate live cultures, which would destroy the very cultures we want to remain active. So this would not preserve live cultures; it would defeat the purpose.
Option B: 'By freezing the yogurt after fermentation' — Freezing may slow down or halt metabolic activity, but it is not the standard method used to preserve live cultures in yogurt as a deliberate control step. Some cultures may survive freezing, but freezing is not the typical practice to ensure live cultures remain active in yogurt.
Option C: 'By cooling the yogurt to stop fermentation' — Cooling slows down or stops further fermentation activity, helping to preserve the cultures that were active during fermentation. This is the common practice to maintain live and active cultures in yogurt product after the fermentation process.
Option D: 'By adding preservatives after fermentation' — Preservatives are not used to preserve the viability of live bacterial cultures in yogurt; they are generally avoided or limited because they can inhibit or harm the cultures that give yogurt its probiotic properties. Therefore, this option does not describe how live cultures are maintained.
In summary, the rationale for each option hinges on whether the action preserves or harms the live cultures: heating typically harms, freezing is not standard practice for this purpose, cooling preserves, and preservatives are not used to maintain probiotic viability.

How does yogurt typically contain live and active cultures?

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How does yogurt typically contain live and active cultures?

View Explanation

Log in for full answers

Similar Questions

What are some of the benefits of fermenting food (pick all that apply)?

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Fermentation is an [选择] aerobic anaerobic process that forms [选择] nitrogen ethanol glucose and [选择] energy tannins malic acid by Saccharomyces cerevisiae yeast.

What is the result of fermenting sugars by yeast cells during bread making?

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