yogurt cultures
Milk-thickening bacteria strains
Yogurt cultures are the live bacteria used to ferment milk into yogurt.
The most common are *Lactobacillus bulgaricus* and *Streptococcus thermophilus*, which convert lactose into lactic acid, thickening the milk and giving yogurt its tangy flavor.
Check the label to make sure it contains live yogurt cultures.
Products labeled "live and active cultures" contain bacteria that survived processing.
- kefirCultured milk drink
- BifidobacteriumAnaerobic gut flora genus
- probioticsLive microorganisms aiding digestion
- probiotic foodsFoods with helpful bacteria
- incubationDevelopment before emergence
room temperature · starter · sour · milk · anaerobic respiration · bacteria · culture · acidification · Lactobacillus · skyr · fermentation · propagation · symbiosis · acidophilus · beneficial · tangy · tart flavor · live
yogurt culturessterilization
Complete elimination of microbes
pasteurization · heat treatment · irradiation · chemical preservatives · canning