Yogurt production

Yogurt production involves fermenting milk with specific bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria consume lactose, the natural sugar in milk, producing lactic acid. The acid causes the milk to thicken and develop the tangy flavor characteristic of yogurt. First, milk is pasteurized to eliminate harmful microbes, then cooled and inoculated with the bacterial cultures. The mixture is kept at a warm temperature to allow fermentation to occur, typically for several hours. Once the desired acidity and texture are achieved, the yogurt is cooled, packaged, and refrigerated to slow further fermentation and preserve freshness.