Summary of ANÁLISIS DE YOGURT

00:00:00 - 00:10:00

In this video, Oscar Barris discusses the various characteristics of yogurt and demonstrates how to taste and analyze it. He explains that yogurt is a product that is obtained through fermentation with the help of two bacteria, the lactobacillus bulgaricus and the efecto thermophilus. He also discusses yogurt's organoleptic characteristics, including its color, odor, taste, and texture. He then goes on to explain the determination of the yogurt's pH and acidity. Finally, he demonstrates how to taste and analyze yogurt.

• 00:00:00 In this video, a Magister of Oscar's, Oscar Barris, discusses yogurt. He starts by explaining that yogurt is a product that is obtained through fermentation with the help of two bacteria, the lactobacillus bulgaricus and the efecto thermophilus. He goes on to say that yogurt can be either be a yogurt bebible or an aplanado yogurt. He also discusses yogurt's organoleptic characteristics, including its color, odor, taste, and texture. He then goes on to explain the determination of the yogurt's ph and acidity. Finally, he demonstrates how to taste and analyze yogurt.
• 00:05:00 The yogurt analysis looks at how rich and homogeneous it is, how it has a pasty texture, and how it has a pleasant flavor. The analysis also looks at the yogurt's pH and how it reacts with a pH meter. Stefan explains how the yogurt's ph can be measured with a ph meter, and how adding a general LAW OF FOUR OR CINCO GUTS can change the course of the yogurt. Finally, Stefan describes the title of the video and how the yogurt's price is almost spent.
• 00:10:00 In this video, yogurt is analyzed for various factors, including acidity, sugar, and protein. It is found that the yogurt has a slightly rosé color, and that it may need a beating before being served. The yogurt will also have a 10-second stabilizing period. The cost of the yogurt, including the cost of the acidity and sugar, is 12,000 dígitos. The percentage of acidity is 9%, and the yogurt will have 44 grams of sugar. The yogurt will have 10 suspension points, and the final calculation will be 44 grams of sugar per 100 grams of yogurt.