Yogurt is a fermented milk produce that contains the representative
bacterial cultures known as Lactobacillus bulgaricus and
Streptococcus thermophilus. All yogurts must contain at least 8.25% solids
not fat. Full fat yogurt must contain not less than 3.25% milk fat, lowfat
yogurt not more than 2% milk fat, and nonfat yogurt less than 0.5% milk.
bacterial cultures known as Lactobacillus bulgaricus and
Streptococcus thermophilus. All yogurts must contain at least 8.25% solids
not fat. Full fat yogurt must contain not less than 3.25% milk fat, lowfat
yogurt not more than 2% milk fat, and nonfat yogurt less than 0.5% milk.
See video showing how yogurt is synthesized industrially Couttesy of (Discovery Channel)
