YOGURT
- CAS NO.：8050-05-3
- Empirical Formula: C37H65NO28
- Molecular Weight: 971.9019
- Update Date: 2026-06-24 18:39:39
What is YOGURT?
The Uses of YOGURT
Yogurt is a custard-like or soft gel product made by fermenting milk with bacterial cultures, specifically lactobacillus bulgaricus and streptococcus thermophilus, to a ph range of usually 4.0–4.5. it is used as a snack; as a meal; or in desserts, salad dressings, and baked goods.
Properties of YOGURT
| CAS DataBase Reference | 8050-05-3 |
Safety information for YOGURT
Computed Descriptors for YOGURT
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