Short answers, pulled from the story.
Neolithic people in Central Asia and Mesopotamia discovered yogurt around 5000 BC. This era marked the first domestication of milk-producing animals like goats, sheep, and cows.
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria drive the fermentation process. These cultures convert sugars in milk into lactic acid over a period of four to twelve hours.
Isaac Carasso launched a small yogurt business in Barcelona, Spain, in 1919. He named his company Danone after his son Daniel.
A 100-gram serving of plain whole milk yogurt provides approximately 60 calories of dietary energy. This portion contains 81 percent water, 9 percent protein, 5 percent fat, and 4 percent carbohydrates.
Raw milk yogurt can harbor dangerous pathogens including Listeria, Cryptosporidium, and Campylobacter. Escherichia coli and Salmonella also pose significant illness risks that may result in death.