How is yogurt made and why does it have more nutrients than milk?

Yogurt is a fermented dairy product made from milk. The fermentation process is carried out by lactic acid bacteria, which convert the lactose in milk into lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Yogurt is often considered to be more nutritious than milk due to the following reasons:

* During the fermentation process, lactic acid bacteria produce several nutrients, including vitamin B12, riboflavin, niacin, and vitamin B6. Yogurt is also a good source of protein, calcium, phosphorus, and potassium.

* The fermentation process also makes yogurt more digestible than milk. Lactose intolerance is a common problem, as many people lack the enzyme lactase needed to break down lactose. The lactic acid bacteria in yogurt break down lactose, making it easier for people with lactose intolerance to digest.

* Yogurt is a good source of probiotics, which are live microorganisms that confer health benefits when consumed in adequate amounts. Probiotics have been shown to improve digestion, boost the immune system, and reduce the risk of some chronic diseases such as heart disease and type 2 diabetes.

Here is a general overview of the steps involved in yogurt production:

1. Milk preparation: The first step in yogurt production is to prepare the milk. This involves homogenization, which is the process of breaking down fat globules in the milk to prevent separation. The milk may also be pasteurized, which is a heat treatment process that kills harmful bacteria.

2. Cooling: The milk is then cooled to a temperature that is suitable for the growth of lactic acid bacteria. This temperature is typically between 37°C and 46°C (98.6°F and 114.8°F).

3. Inoculation: A yogurt starter culture, which contains live lactic acid bacteria, is added to the cooled milk. The starter culture is responsible for fermenting the milk and converting lactose into lactic acid.

4. Fermentation: The inoculated milk is left to ferment at a controlled temperature for several hours or overnight. During this time, the lactic acid bacteria multiply and produce lactic acid, causing the milk to thicken and develop its characteristic tangy flavor.

5. Cooling and storage: Once the fermentation process is complete, the yogurt is cooled to stop further fermentation. It is then packaged and stored at refrigerated temperatures to preserve its quality and prevent spoilage.

It's important to note that different yogurt production methods and variations may exist, and different cultures have their own traditional methods of making yogurt.