Yogurt is milk that has fermented under the action of starter culture. Certain specific bacterial strains convert part of the lactose into lactic acid. The milk coagulates when a sufficient quantity of lactic acid is produced. The curdling occurs by the combined action of two traditional fermenting agents: lactobacillus bulgaricus and Streptococcus thermophilus. They produce the lactic acid and determine the yogurt’s characteristic flavor.

The fresher the yogurt, the more viable bacteria it contains. The virtues of yogurt are associated, among other things, with bacterial action in the intestines, making bacterial presence in a sufficient number important. Yogurt must by law contain at least 10 million bacteria per gram at the time it is marketed.

Freeze-dried yogurt starter culture is a new product for milk fermentation, with features of high active culture, bag packing, low cost in transporting and storing, it is the best starter culture for make yogurt at home.