Fermentation benefits

Yogurt is a milk product obtained by fermentation of milk specific microorganisms through lactic acid fermentation. It results from the action of lactic ferments, which are two specific micro-organisms for yogurt: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During the fermentation, the milk sugar (lactose) is first converted into glucose and galactose, after what these simple sugars are converted into lactic acid. It gives some acidity which helps to coagulate the proteins (caseins), producing the specific texture of yogurt and also produces compounds that give yogurt its distinctive flavor.