How milk gets converted into yogurt? Milk is an emulsion, which is to say dispersion of fat globules and proteins molecules in water... By Sanjeev Kapoor 22 May 2014 in Articles Kitchen Secrets New Update Milk is an emulsion, which is to say dispersion of fat globules and proteins molecules in water, in which various molecules such as lactose are dissolved. When one adds yogurt to this emulsion, one is sowing it with bacteria which are called as Lactobacillius Bulgarius and Streptococcus Thermophilius transforms the lactose into lactic acid. This process of fermentation acidifies the liquid environment and triggers the aggregation of casein miscelles (a chemical term used to describe the structure that large molecule will form when dispersed in solvent) in a network that traps the water, fat globules and microorganism, which in the meantime helps the milk transform into yogurt. Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article