1. General product overview

In the late 19th/early 20th century, Russian zoologist and biologist Elie Metchnikoff began working on yogurt cultures. Analyzing a sample of yogurt from a Turkish region of Bulgaria, he isolated the bacterium "Bulgarian bacillus" (Lactobacillus bulgaricus), which produces lactic acid. He was the first to scientifically describe the beneficial effects of yogurt in treating intestinal disorders. In 1919 in Barcelona, Greek entrepreneur Isaac Carasso began manufacturing yogurt using cultures from the Pasteur Institute, which was sold in pharmacies.

Fermented foods and beverages are found all over the world in various forms: dairy products such as cheese, butter, and especially fermented milk in the form of yogurt (figure 1 ). Milk and buttermilk, a by-product of butter, are known...