LIFE SCIENCE

Detailed explanation-1: -The bacteria convert the sugar in milk, called lactose, to lactic acid, which thickens the milk and develops its distinctive tart flavor.

Detailed explanation-2: -Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables.

Detailed explanation-3: -Yogurt is the most popular fermented milk in the world and can be made with any type of milk by following simple steps of (1) heating the milk, (2) adding yogurt starter, also known as a “mother culture, ‘’ which is the source of bacteria, and (3) then allowing the milk to incubate for 6-8 hours.