Yogurt

Yogurt is a food produced by the bacterial fermentation of milk, in which bacteria ferment the milk's sugars into lactic acid, which acts on milk protein to give yogurt its characteristic texture and tart flavor; it is most commonly made from cow's milk, though milk from water buffalo, goats, ewes, mares, camels and yaks can also be used. The main bacteria used in its production are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with other lactobacilli and bifidobacteria sometimes added during or after culturing, and some countries regulate the minimum bacterial count or the specific strains that yogurt must contain.