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1.11: Yogurt
https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Fermentation_in_Food_Chemistry_(Graham)/01%3A_Modules/1.11%3A_Yogurt
Yogurt has been around for several millennia. Today, the FDA defines yogurt as a milk product fermented by two bacterial strains: a lactic acid producing bacteria: Lactobacillus bulgaricus and Strepto...Yogurt has been around for several millennia. Today, the FDA defines yogurt as a milk product fermented by two bacterial strains: a lactic acid producing bacteria: Lactobacillus bulgaricus and Streptococcus thermophiles.

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