Yogurt

Yogurt is manufactured by inoculating whole or skim milk with a culture containing two types of bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. The ratio between the two organisms has much to do with the flavor of the yogurt. When L. bulgaricus dominates, the yogurt will have more acidity and tang. A greater percentage of S. thermophilus, on the other hand, will give the yogurt a deeper flavor with more finesse. In food establishments where yogurt is used on a regular basis, it may be worth obtaining cultures of both microorganisms so that the flavor of the yogurt used in sauce making can be closely controlled.