The latest microbiological fermentation technology was applied to its development.

The spore has proved effective in the production of yogurt at different stockbreeding farms and factories, including the Kubin Stockbreeding Cooperative Farm in Pyongyang, Kyenam Stock Farm in South Hwanghae Province and the Unha Taesong Foodstuff Factory.

The new spore is superior to the existing one in taste and nutritive value, said Kim Chol, deputy director of the institute.

Yogurt, made with the spore, tastes fresh with peculiar flavor and takes remedial results as promotion of growth, formation of anti-cancer and immune activators, digestion and lowering of cholesterol, he said, adding:

5 grams of spore are enough to produce 500-1,000 kg of yogurt.

It is possible for families to make yogurt with the spore.