Fermentation and its implication on your household

A small walkthrough of a biochemical process is perhaps warranted. This will just be a quick start for an explanation of the basics of yoghurt live culture and its contact with milk. 

 Firstly a live yoghurt culture is put into cow milk during a heating process similar to bread baking. The  milk must not be in contact with open air. The temperature is approximately 60 degrees celsius in the process of yoghurt making.

 The bacteria in the live yoghurt culture starts to consume the sugar in the milk. The sugar is called lactose and this process is called fermentation.

 The fermentation causes lactic acid to be produced. Apart from that, a plethora of different bacteria now lives in the milk and the milk has now become a yoghurt.

 This process of fermentation has been used by mankind for thousands of years and is well known to many civilizations, including our own.

 So to recap: live yoghurt culture fermented with lactose produces lactic acid, now called yoghurt.

 The yoghurt thus produced has the fantastic properties that qualifies it as a supreme toothpaste and toothache remover.