Yöre SofrasıIllustrative image — not a photograph of the registered product.
Cheese
Yoğurt
Where it belongs
Türkiye
Yoghurt is a fermented milk product obtained through lactic acid fermentation and carrying live lactic acid bacteria. Lactobacillus bulgaricus and Streptococcus thermophilus are among the main species used in the change. As these bacteria break down the sugars in the milk, the yoghurt gains its characteristic texture and taste.
