The SCD™ Knowledge Base

Yoghurt - Commercially Produced

Elaine writes:
According to Dept. of Agriculture dogma, additional milk solids including
lactose and protein are added to commercial yoghurt and then subjected to
the short fermentation. Because of so much lactose in it from the very
beginning, what happens is that the little good guys (bulgaricus and
thermophilus start doing their work and when they have converted half of
the lactose in the original vat, there is lactic acid produced and the
acidity (acid=acidity)(the pH) reaches a critical point of about 3.5. At
this point, our little guys' enzymes cannot work because of the acidity
and there is still 50% more lactose remaining (remember they added milk
solids at the start). You end up with as much, if not more, lactose as in
a glass of milk. Subjecting the yoghurt to more time would not change
anything. The cultures' machinery (enzymes) cannot work in such an acid
environment.

Originally from the Long Island listserve.