Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt
cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give
yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from
water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or
not. It may be pasteurized or raw. Each type of milk produces substantially different results.
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