ANATOMY

Detailed explanation-1: -Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.

Detailed explanation-2: -Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F).

Detailed explanation-3: -Yogurt is a milk product obtained by fermentation of milk specific microorganisms through lactic acid fermentation. It results from the action of lactic ferments, which are two specific micro-organisms for yogurt: Streptococcus thermophilus and Lactobacillus delbrueckii subsp.

Detailed explanation-4: -Yogurt bacteria have been shown to improve lactose digestion in lactose-intolerant individuals (16, 17, 20, 21, 27), to affect the intestinal transit time (11), and to stimulate the gut immune system (2, 14, 31), although some authors failed to confirm these conclusions (5, 6, 35).