Word: bulgaricus
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Dates: during 1970-1979
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...mixed in soft-ice cream machines (sales of which have been running 35% ahead of last year). Ten minutes later, a thick, soft, creamy swirl appears. Since the different brands-of yogurt that go into the machine vary greatly, so do the creamy swirls. Certain bacteria known as Lactobacillus bulgaricus and Streptococcus thermophi-lus are essential to the yogurt culture, yet there is no federal standard for the bacterial count. If the yogurt is pasteurized, as it sometimes is, the bacteria are killed. Freezing inhibits their growth. The calorie content depends on whether the yogurt is made from skim milk...