Protocooperation refers to a type of symbiotic relationship in which two organisms interact in a way that benefits both parties, but is not essential for their survival.

In the context of yoghurt manufacturing, protocooperation occurs between the different strains of bacteria used in the fermentation process.

Yoghurt culture bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, exhibit protocooperation by working together to ferment the milk sugars into lactic acid.

While each strain is capable of producing some lactic acid on its own, the presence of both strains enhances the fermentation process and results in a more rapid and efficient production of yoghurt.

The benefits of protocooperation in yoghurt manufacturing include faster acidification of the milk, which helps prevent the growth of harmful bacteria and ensures the safety and quality of the final product.

Additionally, the combined action of the bacteria leads to the production of unique flavours and textures in the yoghurt, contributing to its overall desirability for consumers.