Milk is an ideal culture medium for all kinds of bacteria. If you leave unpasteurised fresh milk in a normally warm room in summer it will turn sour. The curdling is caused by lactic acid bacteria whose spores were either present in the milk or invaded it while it was in the kitchen. We do not recommend using milk that cannot turn sour because of chemical additives that make it stringy and go off if left outside the refrigerator.
There are various species of lactic bacteria, each one playing an important part in the preparation of special cheeses. Yogurt is made by inoculating the milk with lactic acid bacteria. Some of these bacteria should not be ingested constantly because they affect the intestinal flora. Thus yogurt is good for you if you eat it occasionally; if, however, you take it regularly all year round, its influence on the intestinal flora is one-sided and therefore detrimental. Some researchers claim that yogurt, if eaten every day over a long period of time, will cause the essential coliform bacteria in the intestines to degenerate. For this reason it is not recommended to eat yogurt continuously.
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