The words "live and active cultures" refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation. Note that the milk is pasteurized before culturing to remove any harmful bacteria. The process is very similar to that used when making cheese, in that beneficial organisms ferment and transform the basic food. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes.
Posted on: Sat, 10 Aug 2013 05:15:45 +0000
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