Description

Yogurt is a fermented milk product widely consumed in Europe and beyond, produced using defined lactic acid bacteria starter cultures.

Fermentation process

  • Milk heated to denature whey proteins
  • Cooled and inoculated with starter cultures
  • Incubated at elevated temperature (~42–45 °C) until coagulation

Reported microbiology (examples)

  • Lactobacillus delbrueckii subsp. bulgaricus
  • Streptococcus thermophilus

Functional relevance

  • Rapid acidification improves safety and texture
  • Enhanced lactose digestibility
  • Widely used as a probiotic delivery matrix (strain-dependent)

References

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