Tag: Yogurt fermentation

Over 65% of the world's adult population experiences some level of lactose maldigestion, yet many can comfortably enjoy yogurt. This is because of a fascinating biological process involving active bacteria that explains what happens to lactose in yogurt.

While most people associate yogurt with its signature tangy flavor, not all yogurts have lactic acid in the same way. The presence and viability of the lactic acid-producing bacteria are dictated by manufacturing processes, especially heat treatment after fermentation.

Over 90% of Asian and 60–70% of African American adult populations are lactose intolerant, yet many can still enjoy yogurt due to the fermentation process. Yes, yogurt goes through fermentation, a crucial step powered by beneficial bacteria that transforms milk into the creamy product we know and love.

According to the Codex Alimentarius, a collection of internationally recognized standards, yogurt is defined as a coagulated milk product resulting from the fermentation of milk by two specific starter cultures: *Lactobacillus delbrueckii subsp. bulgaricus* and *Streptococcus thermophilus*. This definition highlights the critical microbial action that distinguishes yogurt from other cultured dairy products.

First isolated in 1905, *Lactobacillus bulgaricus* is a key probiotic organism known for its crucial role in fermenting milk into yogurt, a process that converts lactose into lactic acid. This lactic acid not only imparts yogurt's characteristic tangy flavor and thick texture but also provides significant health benefits related to digestion and the immune system.