Yes.
The key process in the production of yogurt is fermentation. During fermentation, microorganisms such as Lactobacillus bulgaricus and Streptococcus thermophilus convert the lactose in milk into lactic acid, which causes the milk proteins to coagulate and give yogurt its characteristic tangy flavor and thick texture.
yogurt contains iodine which can increase thyroid hormone production
Lactobacillus bulgaricus
The most commonly used genus in yogurt production is Lactobacillus. These bacteria ferment lactose in milk to produce lactic acid, which gives yogurt its tangy flavor and thick texture. Other genera used in yogurt production include Streptococcus, Bifidobacterium, and Lactococcus.
Some popular recipes that use Middle Eastern yogurt as a key ingredient include tzatziki sauce, labneh dip, and Persian cucumber yogurt salad.
Lactose
One delicious recipe that incorporates caramel yogurt as a key ingredient is a caramel yogurt parfait. Simply layer caramel yogurt with granola, fresh fruits like berries or bananas, and a drizzle of caramel sauce for a tasty and satisfying treat.
Most yogurt production in North America is 'started' by a symbiotic blend of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckiisubsp. bulgaricus (LB).
3 types of cultured milk products:Cheese,Yogurt and Sour cream.
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.
Aspartame