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Lactic acid bacteria transform milk into yoghurt
Bacterial fermentation lowers pH to coagulate milk proteins into a thick gel
Yoghurt production relies on bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria consume lactose sugar in milk and convert it into lactic acid. The dropping pH causes casein proteins to denature and coagulate into a firm gel, giving yoghurt its thick texture and tart flavour profile.
Where this comes from
Food and Agriculture Organization
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Tags: yoghurt, fermentation, dairy
Lactic acid bacteria transform milk into yoghurt: the short answers
- Where does this come from, and can I check it?
- Bacterial fermentation lowers pH to coagulate milk proteins into a thick gel. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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