The living bacteria in yogurt are called good bacteria because they help with digestion and nourishment.

The living bacteria in yogurt are called good bacteria because they help with digestion and nourishment.

When good bacteria are used to improve health, they are considered probiotics. Yogurt is essentially the product of these good bacteria fermenting milk and turning it into an acidic food that lasts longer than the milk itself. There are many ways to add probiotics, which are described below.

Traditional animal milk yogurt fermentation

Traditional yogurt starter is a carefully balanced mixture of bacteria that consume lactose in animal milk. These bacteria convert lactose to lactic acid, which changes the protein structure of milk. Creates a distinctive rich flavor and a thicker creamy texture. Animal milk yogurt is produced using a starter from the Lactobacillus group. B. Bulgarian and Streptococcus humid heat, lactobacillus and bifidobacterium can also be added.

Yogurt starter cultures are carefully balanced so that the strains work together, but different combinations of these bacteria produce different types of yogurt. A country or region is usually known for a particular mixture. Depending on fermentation and time, homemade yogurt's characteristic rich flavor can range from slightly to very sour, and the texture can range from drinkable to thick.