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The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt.
Mucor circinelloides, the type of mold found in the yogurt, is commonly associated with fruits, vegetables and dairy, the FDA's Ward says. It has been reported to cause spoilage like swelling and bloating in yogurt, she adds.This mold should not pose a health risk to most consumers, Ward says.he recent recall of Chobani Greek yogurt brought new attention to the issue of mold that develops in food, when it's harmful and what to do about it. On Sept. 5, the company that makes Chobani yogurt voluntarily recalled containers with the code 16-012 and best-by dates of Sept. 11 to Oct. 7.