Milk to yogurt
Step-by-step explanation:
The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria
To turn milk into yogurt bacteria ferment the milk turning the lactose sugars in the milk into lactic acid
The lactic acid is what causes the milk, as it ferments, to thicken and taste tart
Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier to digest
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus
The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid
The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt