This process is accomplished by lactobacilli — the same family that produces yogurt, sour cream and crème fraîche —bacteria that transform lactose (a sugar) into lactic acid.
She was right: it was bitingly sour, partly from the unusual use of lactobacillus in fermentation, the same type of bacteria that produce yogurt, in addition to the regular brewer's yeast.
Whey was collected as liquid by-product from a local dairy product farm that commercially produces yogurt from milk.
Fresh milk, however, is a luxury, and locally produced yogurts, ice creams or sweetened condensed milk mixed with hot water are the most common dairy sources of calcium.
Of course, by far the largest application of bacteria that produce lactic acid is in the fermentation of dairy products to produce yogurts, soured creams, acidified milks, and of course cheeses.
Mr. Carasso and the Metzgers bought Oxy-Gala, a small Greek yogurt company in the Bronx, and in October 1942 began producing unflavored yogurt in half-pint glass bottles under the Americanized name Dannon.
Butterworks Farm, a private operation producing organic yogurt and other food products, achieves important ecological functions through an integrated crop-livestock system.
The shortage has also compelled a start-up yogurt company in New York to make plans to produce its yogurt in California and truck it across the country to a plant on Long Island, where it will be packaged.
Omega Tech is also developing cattle feed made with the algae, to produce enhanced yogurt and other dairy products.
