Cream » Ice
Cream Glossary » Y
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.