In order to make "French-style" yogurt, a mixture of half S. thermophilus and L. bulgaricus is placed in an incubator, and sit in the incubator until yogurt is formed.

In order to make frozen yogurt, the half and
half mixture of bacteria is placed at the bottom of a tank of warm milk and left to coagulate, which usually takes about four hours, and is then moved to a refridgerated room.

Lactobacillus bulgaricus is also one of the bacteria responsible for the holes in  Swiss Cheese. During the cheese production process L. bulgaricus and other  bacteria produce lactic acid, which is then consumed by Propionibacter freudenreichii, or shermani produces bubbles of carbon dioxide, which form the holes.

L. bulgaricus is also considered a probiotic, or good bacteria. It's medical uses include: reduction of lactose intolerance, helps heal and prevent yeast infections, diarrhea, and certain food allergies.