Yogurt is milk that has fermented under the action of starter
culture. Certain specific bacterial strains convert part of the
lactose into lactic acid. The milk coagulates when a sufficient
quantity of lactic acid is produced. The curdling occurs by the
combined action of two traditional fermenting agents: lactobacillus
bulgaricus and Streptococcus thermophilus. They produce the lactic
acid and determine the yogurt’s characteristic flavor.
The fresher the yogurt, the more viable bacteria it contains. The
virtues of yogurt are associated, among other things, with
bacterial action in the intestines, making bacterial presence in a
sufficient number important. Yogurt must by law contain at least 10
million bacteria per gram at the time it is marketed.
Freeze-dried yogurt starter culture is a new product for milk
fermentation, with features of high active culture, bag packing,
low cost in transporting and storing, it is the best starter
culture for make yogurt at home.