The milk used to make yogurt does not have to be bacteria free, but it helps. The reason is that yogurt is made by adding good bacteria "Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilusbacteria" which means those cultures will be in competition with any other bacteria, good or bad, which may be present in the milk.
For home yogurt making, it is recommended you heat milk to 190F before cooling it down and adding the culture - that kills any other bacteria present and changes the proteins in the milk to increase the firmness of the resulting yogurt.
Milk + Bacteria = Yogurt
bacteria+milk
No. Yogurt comes from the milk from a cow, not from the bones of a cow. Bacteria and flavour is added to it to make it yogurt.
we use bacteria (called starter) to make yoghurt from boiled milk.
No. Bacteria help turn milk into yogurt; usually a bacteria named acidophilus.
cheese,milk,yogurt,sausages etc.
The antibiotics prevent the growth of the bacteria that is needed to make the milk become yogurt.
BACTERIA
The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang. Yogurt is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. All yogurt must contain at least 8.25% solids not fat.
Cheese, yogurt, and buttermilk are three examples of food made from milk with the help of bacteria.
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.
Milk & Bacteria