https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AYogurt%2F3%2FenTranslations:Yogurt/3/en - Revision history2026-08-20T21:41:17ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Yogurt/3/en&diff=146831&oldid=prevFuzzyBot: Importing a new version from external source2025-05-29T06:26:19Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Yogurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' bacteria. Other [[Lactobacillus|lactobacilli]] and [[Bifidobacterium|bifidobacteria]] are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of [[colony-forming unit]]s (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by ''Lactobacillus delbrueckii subsp. bulgaricus'' and ''Streptococcus thermophilus'', a requirement that aligns with the international definition of yogurt in the [[Codex Alimentarius]] on fermented milk (CXS 243-2003).</div>FuzzyBot