FOOD TECHNOLOGY

Detailed explanation-1: -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.

Detailed explanation-2: -Lactic acid bacteria used in yogurt-making In addition, lactic acid bacteria serve to improve the yogurt’s storability. As acid is produced during the fermentation, the yogurt becomes acidic, which suppresses the proliferation of undesirable putrefactive (i.e., decaying) bacteria and pathogens.

Detailed explanation-3: -Bacteria that would normally spoil milk are used in an anaerobic fermentation process to curdle or thicken the liquid milk into a semisolid product. The byproducts of the fermentation process create the unique flavor of yogurt that many people desire.