Yogurt

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Yogurt is a milk product produced by the bacterial fermentation of two bacteria. According to the U.S. Food and Drug Administration, for a refrigerated product to be considered yogurt, it must be produced by culturing permitted dairy ingredients with a bacterial culture which contains Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt may contain other types of live cultures as well, such as Lactobacillus casei, Lactobacillus GG, and Bifidobacteria. Yogurt is made when these bacteria convert the sugar in milk (lactose) into lactic acid. This gives yogurt its unique texture and tangy flavor. Because of the action of the bacteria, yogurt is...

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