YOGHURT
Live yoghurt contains ‘friendly’ bacteria which form lactic acid in milk, suppressing the growth of harmful bacteria. Some of the bacteria which are used to make yoghurt are Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria in many yoghurts are still alive, but are kept dormant by refrigeration. However yoghurts which have been pasteurised [...]