Yogurt is a dairy product that is made by bacteria fermenting milk. These bacteria are known as yoghurt cultures, and they are made from streptococcus thermophiles and Lactobacillus bulgaricus bacteria cultures. Yogurt is a popular fermented milk product that is gaining popularity as a healthy diet since it aids in weight loss and improves digestive system efficiency.
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus microorganisms are used to make yogurt. Other lactobacilli and bifidobacteria are sometimes added to yoghurt while or after it has been cultured. Some nations need yogurt to have a certain number of colony-forming units (CFU) of bacteria; for example, China requires at least 1 million CFU per millilitre of lactobacillus bacterium. To make yogurt, milk is heated to roughly 85 °C (185 °F) to denature the milk proteins and prevent them from curdling. The milk is allowed to cool to around 45 °C (113 °F) after it has been heated. The bacterial culture is added, and the mixture is kept at a warm temperature of 30-45 °C (86-113 °F) for 4 to 12 hours to allow fermentation to take place, with higher temperatures functioning faster but risking a lumpy texture or whey separation.
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