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Yog-hurt has been enjoyed since antiquity. All thanks to the science of fermentation wherein microorganisms, such as bacteria or yeast, break down sugars typically into lactic acid or alcohol. In the case of yogurt, bacteria converts lactose from milk into lactic acid, which acts on the high protein content of milk to make yogurt.
Yog-hurt has been enjoyed since antiquity. All thanks to the science of fermentation wherein microorganisms, such as bacteria or yeast, break down sugars typically into lactic acid or alcohol. In the case of yogurt, bacteria converts lactose from milk into lactic acid, which acts on the high protein content of milk to make yogurt.
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