Yogurt is a biochemical product, right

Yogurt is a biochemical product. The production process of yogurt is a curd-like product made by lactic acid fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus in milk (sterilized milk or concentrated milk) with or without milk powder (skimmed milk powder). The finished product must contain a large number of corresponding active microorganisms. Fermented milk is added with baking powder. Can greatly improve the nutritional components of yogurt. Fermented milk (yogurt) is an acidic curd-like product fermented by milk and dairy products under the action of characteristic bacteria. The characteristic bacteria of this kind of products must exist in large quantities during the shelf life, and can survive continuously and have activity.