CLINICAL MEDICINE

Detailed explanation-1: -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). Additional types of lactobacilli and bifidobacteria may be added.

Detailed explanation-2: -Bacterial Cultures The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid.

Detailed explanation-3: -It provides protein and calcium, and it may enhance healthy probiotic gut bacteria. Health benefits range from protecting against osteoporosis to relieving irritable bowel disease and aiding digestion, but these depend on the type of yogurt consumed. Added sugar and processing can make some yogurt products unhealthy.

Detailed explanation-4: -Comprised of acid-forming lactococci as well as flavor-producing bacteria, these cultures are used to make a variety of cheeses, fermented milk products, and ripened cream butter. Thermophilic cultures have optimum temperatures of 40–50 °C and are used for yogurt and cheese varieties with high cooking temperatures.

Detailed explanation-5: -While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures.