While commercial yogurts often contain only a couple of carefully selected bacterial strains, traditional yogurt made through slower fermentation methods hosts a much wider microbial community.

In the 20th century, yogurt-making became standardized, with specific strains of bacteria being isolated and used to produce yogurt on a commercial scale. Yet, this industrialization came at the ...

Manufacturers pasteurize yogurt before fermentation, which ensures that the good bacteria in yogurt stays intact. Get in the habit of stirring in a tablespoon of ground flaxseed every time you ...

Discover how short-chain fatty acids produced in your gut influence everything from immunity to metabolism, potentially ...

Simply placing as few as four live ants into a container of milk provides enough microbes, enzymes and acids to kickstart the fermentation process that creates yogurt. Today, most yogurts are ...

However, the Academy of Nutrition and Dietetics suggests that the live bacteria that remain in Greek yogurt after fermentation break down lactose. This means that it may be easier to digest than ...

These are living organisms that aid in the fermentation process ... and flavors. Frozen yogurt might contain live bacteria, which become dormant when it's cold. Once you eat it, your body ...