Yogurt and yogurt products (such as yogurt prepared with fruit) are available in various forms.

A distinction is drawn between:

The milk is mixed with lactic acid bacteria and allowed to stand for a certain length of time at a warm temperature (e.g. 42 °C).

The bacteria draw energy from the lactose and form lactic acid. In turn the lactic acid causes a chemical change in the milk proteins which curdle and coagulate the milk.

In the case of set yogurt, this process takes place in the pot.

Whipped yogurt is kept warm in the tank and subsequently decanted into pots.

The bacteria used in the manufacturing process are predominantly a combination of streptococcus thermophilus and lactobacilli.

"Mild yogurt" is made with slightly different cultures to those used for normal yogurt. In this case the lactobacillus bulgaricus is omitted and other lactobacilli are used instead. This gives "mild yogurt" its milder aroma.

In addition, the cultures used form lots of L-type lactic acid and very little D-type lactic acid, which is why "mild yogurt" is said to be so easily digestible. Since the human metabolism primarily produces L-type lactic acid, our bodies can process this much more easily than D-type lactic acid.

The is type of yogurt is made with what are called probiotic cultures. From a nutritional point of view, these are of great value to us if consumed on a daily basis. These cultures establish themselves in the flora in our gut and help the immune system to combat germs.