Yogurt is a Bacterium that naturally inhabit our digestive tracts and help us to digest foods and help keep our bodies healthy by controlling harmful bacteria and other microorganisms.
Steps involved in manufacturing yogurt
Fermentation: A chemical reaction induced by living or nonliving ferments, such as bacteria and yeast that split complex organic compounds into new simpler compounds.
Homogenization: The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.
Pasteurize: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.
