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Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is heated to about 80 °C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 °C.

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Q: What chemical does the bacteria make in yogurt?
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