Welcome to Anagrammer Crossword Genius! Keep reading below to see if drinka is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on drinka.
drinka
Searching in Crosswords ...
The answer DRINKA has 0 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word DRINKA is NOT valid in any word game. (Sorry, you cannot play DRINKA in Scrabble, Words With Friends etc)
There are 6 letters in DRINKA ( A1D2I1K5N1R1 )
To search all scrabble anagrams of DRINKA, to go: DRINKA?
Rearrange the letters in DRINKA and see some winning combinations
Scrabble results that can be created with an extra letter added to DRINKA
4 letters out of DRINKA
3 letters out of DRINKA
Searching in Dictionaries ...
Definitions of drinka in various dictionaries:
No definitions found
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
Drinka might refer to |
---|
Yogurt, yoghurt, or yoghourt ( or ; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. * Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation. |