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Lactic acid fermentation
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==== Yogurt==== {{main article|Yogurt}} The main method of producing [[yogurt]] is through the lactic acid fermentation of milk with harmless bacteria.<ref name="tempeh" /><ref name="yogurt">{{cite web|url=http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm|title=Yogurt Production|date=2006-12-29|website=Milk Facts|access-date=2010-01-09|archive-url=https://web.archive.org/web/20100115235852/http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm|archive-date=2010-01-15|url-status=dead}}</ref> The primary bacteria used are typically ''[[Lactobacillus bulgaricus]]'' and ''[[Streptococcus thermophilus]]'', and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as probiotic cultures).<ref name="yogurt" /> These bacteria produce lactic acid in the milk culture, decreasing its [[pH]] and causing it to congeal. The bacteria also produce compounds that give yogurt its distinctive flavor. An additional effect of the lowered pH is the incompatibility of the acidic environment with many other types of harmful bacteria.<ref name="tempeh" /><ref name="yogurt" /> For a [[probiotic]] yogurt, additional types of bacteria such as ''[[Lactobacillus acidophilus]]'' are also added to the culture.<ref name="yogurt" />
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