A single-cell organism or plant that feeds on easy sugars that are converted into alcohol and carbon dioxide through fermentation. Yeast is used as an activator to begin various reactions necessary to create alcoholic beverages and baked goods.
A dairy product that might be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and or other animals capable of providing milk. Made from whole, low-fat, or nonfat milk that is fermented with bacterial cultures, the bacteria in Yogurt allows the milk to set, giving it a thick, creamy texture. The flavor is somewhat acidic and it is frequently blended with natural fruit flavors or pieces of fruit to enhance the flavor.