Fermented whole milk. Produced by evaporating milk to ≈50% of its volume and maintaining at 50°C for 12 hrs after adding “maya” a mixture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis. Used as food. Contains antibacterial principles. Differentiation of yogurt and clabber as produced in Kentucky: J. Am. Med. Assoc. 209, 778 (1969).