Yoghurt is prepared by fermenting milk. Generally, the bacterial cultures involved include various strains of Lactobacillus and Streptococcus. Generally, these cultures are introduced to pasteurised milk at 45 Celsius and the mixture is maintained at that temperature for up to 12 hours. read more
Bacteria are found in every habitat on Earth: soil, rock, oceans and even arctic snow. Some live in or on other organisms including plants and animals including humans. There are approximately 10 times as many bacterial cells as human cells in the human body. read more
YOGURT from Cultures for Health 15 | P a g e acid lowers the pH of the milk, and causes the milk protein to coagulate and make a firm mass. The acidified milk is an inhospitable environment for destructive bacteria, so the yogurt stays fresh longer than untreated milk. read more