Yogurt

  Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken". The lactic acid bacteria that are traditionally used to make yogurt-Lactobacillus bulgaricus and Streptococcus thermophilus-also confer on yogurt many of its health benefits.   Yogurt is nutritionally rich in protein, calcium, riboflavin, v..

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