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This fermented dairy product has been cherished for generations by the peoples Made from milk cultured with beneficial strains of bacteria, yogurt has a high 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. 24 Jul 2013 Yogurt is the most popular fermented milk in the world. It is distinctive for its thick and creamy semi-solid consistency, and its mildly tart flavor. 13 Dec 2012 A live culture challenge from Science Buddies. To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. Fermented milk products, also known as cultured dairy foods, cultured dairy products, Yogurt, yoghurt, yogourt, yoghourt, 0.5–4%, 35–40 days, Lactobacillus Some views about Tjukkmjolk, the traditional thick sour milk from Roros, Norway". 15 Mar 2017 Introduction. Yogurt is a widely enjoyed dairy product that is essentially an altered form of milk containing waste products from fermentation. Yoghurt is the best known of all fermented milk products, and the most popular worldwide. The consistency, flavour and aroma vary from 17 Oct 2011 Yogurt and cheese are also fermented milk products. . It has a slightly sour flavour from lactic acid, and ethyl alcohol, and a fizziness from
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