Yoghurt is made by introducing non-harmful bacteria into milk. These bacteria ingest the natural sugars in milk and produce lactic acid, which causes the milk to ferment and curdle, giving yoghurt its texture. When yoghurt is not heated to kill the bacteria after fermentation it is sold as “live” yoghurt, which some consider more beneficial to the consumer’s health. The kinds of bacteria used to produce yoghurt come mainly from two families, Streptococcus and Lactobacillus. Generally, yoghurts are made with two or more kinds of bacteria.
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