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<blockquote data-quote="UpstateNYUPSer(Ret)" data-source="post: 515359" data-attributes="member: 12570"><p><strong>Yoghurt</strong>, <strong>yogurt</strong>, <strong>yoghourt</strong>, <strong>youghurt</strong> or <strong>yogourt</strong> (see <a href="http://en.wikipedia.org/wiki/Yoghourt#Etymology_and_spelling" target="_blank"><u><span style="color: #0000ff">spelling</span></u></a> below), is a <a href="http://en.wikipedia.org/wiki/Dairy_product" target="_blank"><u><span style="color: #0000ff">dairy product</span></u></a> produced by <a href="http://en.wikipedia.org/wiki/Bacteria" target="_blank"><u><span style="color: #0000ff">bacterial</span></u></a> <a href="http://en.wikipedia.org/wiki/Fermentation_(food)" target="_blank"><u><span style="color: #0000ff">fermentation</span></u></a> of <a href="http://en.wikipedia.org/wiki/Milk" target="_blank"><u><span style="color: #0000ff">milk</span></u></a>. Fermentation of the milk <a href="http://en.wikipedia.org/wiki/Sugar" target="_blank"><u><span style="color: #0000ff">sugar</span></u></a> (<a href="http://en.wikipedia.org/wiki/Lactose" target="_blank"><u><span style="color: #0000ff">lactose</span></u></a>) produces <a href="http://en.wikipedia.org/wiki/Lactic_acid" target="_blank"><u><span style="color: #0000ff">lactic acid</span></u></a>, which acts on milk <a href="http://en.wikipedia.org/wiki/Protein" target="_blank"><u><span style="color: #0000ff">protein</span></u></a> to give yoghurt its <a href="http://en.wikipedia.org/wiki/Texture_(food)" target="_blank"><u><span style="color: #0000ff">texture</span></u></a> and its characteristic tang. <a href="http://en.wikipedia.org/wiki/Soy_yogurt" target="_blank"><u><span style="color: #0000ff">Soy yoghurt</span></u></a>, a non-dairy yoghurt alternative, is made from <a href="http://en.wikipedia.org/wiki/Soy_milk" target="_blank"><u><span style="color: #0000ff">soy milk</span></u></a>.</p></blockquote><p></p>
[QUOTE="UpstateNYUPSer(Ret), post: 515359, member: 12570"] [B]Yoghurt[/B], [B]yogurt[/B], [B]yoghourt[/B], [B]youghurt[/B] or [B]yogourt[/B] (see [URL="http://en.wikipedia.org/wiki/Yoghourt#Etymology_and_spelling"][U][COLOR=#0000ff]spelling[/COLOR][/U][/URL] below), is a [url="http://en.wikipedia.org/wiki/Dairy_product"][U][COLOR=#0000ff]dairy product[/COLOR][/U][/url] produced by [url="http://en.wikipedia.org/wiki/Bacteria"][U][COLOR=#0000ff]bacterial[/COLOR][/U][/url] [URL="http://en.wikipedia.org/wiki/Fermentation_(food)"][U][COLOR=#0000ff]fermentation[/COLOR][/U][/URL] of [url="http://en.wikipedia.org/wiki/Milk"][U][COLOR=#0000ff]milk[/COLOR][/U][/url]. Fermentation of the milk [url="http://en.wikipedia.org/wiki/Sugar"][U][COLOR=#0000ff]sugar[/COLOR][/U][/url] ([url="http://en.wikipedia.org/wiki/Lactose"][U][COLOR=#0000ff]lactose[/COLOR][/U][/url]) produces [url="http://en.wikipedia.org/wiki/Lactic_acid"][U][COLOR=#0000ff]lactic acid[/COLOR][/U][/url], which acts on milk [url="http://en.wikipedia.org/wiki/Protein"][U][COLOR=#0000ff]protein[/COLOR][/U][/url] to give yoghurt its [URL="http://en.wikipedia.org/wiki/Texture_(food)"][U][COLOR=#0000ff]texture[/COLOR][/U][/URL] and its characteristic tang. [url="http://en.wikipedia.org/wiki/Soy_yogurt"][U][COLOR=#0000ff]Soy yoghurt[/COLOR][/U][/url], a non-dairy yoghurt alternative, is made from [url="http://en.wikipedia.org/wiki/Soy_milk"][U][COLOR=#0000ff]soy milk[/COLOR][/U][/url]. [/QUOTE]
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