Sorry to tack on a late addition to the thread---I'm catching up after a busy week. Not being an IBCLC, I can't say anything about the SoP; being a former editorial intern at the Wisconsin Center for Dairy Research though . . . :-D

I suspect a key reason that breastmilk yogurt doesn't turn out so well (assuming the bacteria are able to grow) is that human breastmilk is much lower in casein than dairy milk. The role of the fermenting bacteria is to acidify milk, which causes the casein to form a gel-like structure because it's insoluble in acid. Since there's not a lot of casein, there's not a lot of substance to breastmilk yogurt.

There's a nice explanation of the microbiological action of lactobacteria in yogurt at <http://www.science.siu.edu/microbiology/microforhighschoolteachers/GoodGuysSmallPackages.htm>

regards,
Julia


Julia R. Barrett
Science Writer and Editor in the Life Sciences
Madison, Wisconsin
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