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Well yogurt get's it's tart flavor from the fermentation of milk by bacterial, typically Lactobacillus bulgarious, Streptococcus thermophillus.
Mommy how does yogurt get's it's tart flavor?
When bacterial consumes the sugar, it produces lactic acid.The lactic acid lowers the pH of the yogurt, making it tart and also causing milk protiens to bind and thicken.
Ok, but why do yogurt looks thicker than milk?
There are 2 more advantages in fermentation. 1 The partial breakdown of the lactose in the milk makes it easier to digest 2 The lower pH keeps bad bacterial from spoiling the yogurt.
OK thanks for the answer.
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