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I think you are wrong here. A bacterial culture is added to milk to make yogurt. The lactose in the milk does not disappear when fermentation occurs but the taste becomes sour because the fermentation creates an acid product. I am sure our eminent dietician will correct me if I am wrong. Michel ----- Original Message ----- From: "Sid Levin" <[log in to unmask]> To: <[log in to unmask]> Sent: Thursday, August 02, 2001 8:16 PM Subject: Yogourt or yogurt? > Anne Rutherford, > I was taught that yogurt (U.S. spelling) is sour tasting because it lacks > lactose which is a natural sugar in milk. > I was told to sprinkle the Yogourt (CA spell) with powdered milk for > lactose sweetening. > That gives it a better (not bitter) taste. > It worked for me. > > As to it's bacterial properties, I defer to others in the PIEN. > > Sid Levin > > ---------------------------------------------------------------------- > To sign-off Parkinsn send a message to: mailto:[log in to unmask] > In the body of the message put: signoff parkinsn ---------------------------------------------------------------------- To sign-off Parkinsn send a message to: mailto:[log in to unmask] In the body of the message put: signoff parkinsn