Yogurt

Yogurt (from Turkish: yoğurt) is a fermented milk product with a high dry matter content, produced by fermenting with a protosymbiotic mixture of pure cultures Streptococcus thermophilus (thermophilic streptococcus), the content of which in the finished product at the end of the shelf life is at least 107 CFU (colony forming units) in 1 g of product (the addition of food additives, fruits, vegetables and their processed products is allowed).