Abstract
Yogurt is fermented milk and contains various types of bacteria, including harmful and useful bacteria for human beings. Yogurt provides high levels of protein, vitamin D, and calcium that will have a beneficial effect on the bones. Also, it has shown that yogurt is able to support the digestion system by interacting with the bacteria in the gastrointestinal, and during the yogurt process, if some functional bacterium is added to ferment with yogurt, it will bring specific benefits to people. The main source of human hazards in yogurt should come from raw milk, which is the major ingredient of yogurt, and the microorganisms in raw milk are divided into three categories: lactic acid bacteria, coliform bacteria, and pathogenic microorganisms. In addition, the production environment and transportation conditions of yogurt can also have an impact on the quality of the yogurt and the microorganisms contained in it. Therefore, if people want to reduce or control the foodborne diseases caused by yogurt, people need to control the growth of harmful microorganisms in the industry and raw materials.
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