In the U.S., all commercial brands of yogurt taste really similar because they're made pretty much the same way, using only two industrial bacterial starters. But this wasn't always the case, says ...

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

Like many other products sitting on grocery store shelves in the United States, shoppers have no shortage of brands and varieties of European-style yogurts to choose from. Yet, just like all the best ...

Back in Denmark, the team added four live ants to a jar of warm, raw milk, placing a cheesecloth on top. Then the jar was ...

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both lactic and acetic acid bacteria. Acids produced by both bacteria help ...

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Fermentation is a natural process that has been exploited by humanity for millennia. Behind such favorites as cheese and beer, it takes just the right conditions to get the desired results. To aid in ...

Every year, hundreds of Chinese tourist’s flocks to the Bulgarian mountain village of Momchilovtsi for a festival celebrating the local yoghurt, which is renowned for its health benefits and has ...

Stateline, Idaho, is a blip on the travel radar, with fewer than 40 residents, numerous gas stations and several entertainment venues — a strip club, biker bar, country and western dance hall, and ...

A recent study titled "Can Bulgarian Yogurt enhance astronauts' performance during the Mars Missions?" delves into the intriguing possibility of incorporating yogurt into the diets of astronauts ...