When I first started out after leaving high school I worked in the Lab at the Auckland Milk Corporation. One of my key roles was to propagate what we called Bulg and Therm. Bulg’s proper name was Lactibacillus bulgaricus. Therm was Streptococcus Thermophilus. Collectively they were known as the culture that miraculously transformed milk into Fresh n’ Fruity and Meadow Fresh yoghurts.