When we think of Yogurt, we think of a tangy and sweet treat that’s good at any time! But there’s a tiny little ingredient in there that helps to make it what it is!
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SOURCES:
https://www.bbcgoodfood.com/glossary/yogurt
https://www.britannica.com/technology/pasteurization
https://www.chicagotribune.com/lifestyles/health/ct-food-0428-fermented-foodsl-20100428-story.html
http://www.msi.harvard.edu/events/science_of_bread.pdf
https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813
https://www.npr.org/sections/thesalt/2015/07/15/391927036/hey-yogurt-maker-whered-you-get-those-microbes
https://www.npr.org/sections/thesalt/2018/09/19/649689591/yogurt-may-not-be-so-healthy-if-its-pumped-full-of-sugar
https://recipes.howstuffworks.com/how-to-make-yogurt.htm
https://science.howstuffworks.com/innovation/edible-innovations/yogurt2.htm
https://www.scientificamerican.com/article/bring-science-home-yogurt-bacteria/
http://time.com/3380563/sugar-tooth-decay/
https://www.webmd.com/food-recipes/features/benefits-yogurt#1
