The term "live and active cultures" on a yogurt label refers to Lactobacillus bulgaricus and Streptococcus thermaophilus, living organisms used to ferment pasteurized milk into yogurt (some yogurts also contain Lactobacillus acidophilus, Bifidus and other cultures). These tiny critters break down milk lactose, giving the lactose-intolerant among us a better chance of getting the nutritional benefits of a milk product without suffering the side effects.
Lactobacillus bulgaricus
yogurt and pie
yogurt and pie
In order to get the proper yogurt culture to grow, the other possible competing cultures, yeasts and bacteria must be removed, which is done by pasteurizing. This creates a sterile controlled medium to grow the yogurt in.
Heated yogurt isn't going to be any more healthy. Leaving out yogurt too long will allow bacteria to grow, and the yogurt may spoil. Keep yogurt refrigerated prior to consuming.
A few hours to a few weeks, depending on the temperature at which the yogurt is stored.
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Milk has a yogurt culture added to it, and is kept at the correct temperature for the bacteria of the culture to grow. The milk is converted to yogurt. You can then add any flavorings or additions you like.
Organisms grow and develop
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Parasites.
Yogurt is made by regulating milk temperature, which causes bacteria to grow. Automatic yogurt makers simply keep milk at the right temperatures for an extended period of time, which allows beneficial bacteria to grow.