Yogurt is rich in protein and minerals. Even people who are lactose intolerant or allergic to milk can take yogurt as it contains an enzyme that breaks down lactose in the intestines. Yogurt is actually produced by bacterial fermentation of milk. Due to fermentation, it has a strong flavor and is thicker than milk.
The bacteria that cause the formation of yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus. During the process, milk is heated to approximately 93 degree Celsius for 10 to 30 minutes. Then it is rapidly cooled to 44 degree Celsius. Now the yogurt starter (which contains the bacteria) is added. At home, yogurt itself is used as starter. The bacteria consume natural milk sugars and excrete lactic acid which causes the milk proteins to begin to curdle and create a solid mass. At the same time, the increased acidity is very high for most harmful bacteria and that’s how yogurt keeps itself clean.
After the formation of yogurt, it is placed at a low temperature so that is kept preserved for few days.
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