5. Conclusion

Fermented milks, in various forms and varieties, are widely consumed in many countries, with one exception in France: yogurt, which requires the presence of two microbial strains, Streptococcus thermophilus and Lactobacillus subsp. bulgaricus, with a minimum guaranteed content of 10 million bacteria per gram. Consumers are attracted by the texture, taste, and affordable price, making these products a staple in the diets of 8 out of 10 French people.

On the other hand, these microbial strains facilitate intestinal transit and have beneficial digestive properties in cases of intestinal disorders such as lactose intolerance. Lactose is broken down into lactic acid, which temporarily preserves yogurt for several weeks in the refrigerator. A multitude of fermented dairy products are the result of either natural transformation using empirical and ancestral methods, or...