What attributes does lactic acid confer to yogurt? 2. How does the consistency of the milk change during the production of yogurt? What facilitates this change?

Explanation:

The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria

To turn milk into yogurt bacteria ferment the milk turning the lactose sugars in the milk into lactic acid

The lactic acid is what causes the milk, as it ferments, to thicken and taste tart

Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier to digest  

The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus

The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid

The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt

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