NEET PG DENTAL EXAM

Detailed explanation-1: -To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest.

Detailed explanation-2: -The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.

Detailed explanation-3: -Some yogurts have probiotics added to them. Probiotics are a type of healthy bacteria that benefit the gut. They help regulate the digestive system and decrease gas, diarrhea, constipation, and bloating.