8050-05-3

Basic information

• Product Name: YOGURT
• Synonyms: YOGURT
• CAS NO: 8050-05-3
• Molecular Formula: C37H65NO28
• Molecular Weight: 971.9019
• Mol File: 8050-05-3.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: YOGURT(CAS DataBase Reference)
• NIST Chemistry Reference: YOGURT(8050-05-3)
• EPA Substance Registry System: YOGURT(8050-05-3)

Safety Data

• Hazardous Substances Data: 8050-05-3(Hazardous Substances Data)

Usage

Description

Yogurt, a versatile and nutritious food product, is a semi-solid or custard-like gel created by fermenting milk with specific bacterial cultures, namely Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation process results in a tangy, slightly acidic flavor and a creamy texture, with a pH range typically between 4.0 and 4.5. Rich in protein, calcium, and probiotics, yogurt offers numerous health benefits and can be enjoyed in various ways.

Uses

Used in Food Industry:
Yogurt is used as a snack for its convenience and nutritional value, providing a healthy and delicious option for consumers seeking a quick energy boost or satisfying treat.
Yogurt is used as a meal for those looking to incorporate more protein and probiotics into their diet, often served with fruits, nuts, or granola for a balanced and filling experience.
Used in Dessert Industry:
Yogurt is used as an ingredient in desserts, adding creaminess and a slight tang to sweet dishes, such as fruit parfaits, yogurt-based cakes, and frozen yogurt treats.
Used in Culinary Industry:
Yogurt is used in salad dressings, providing a creamy base that can be combined with various herbs, spices, and acids to create a wide range of flavors and textures.
Yogurt is used in baked goods, where it contributes to the moistness and tenderness of the final product, often used in cakes, muffins, and breads for a unique taste and texture.