Open AccessThe Product and the Manufacturing of Yoghurt
Author(s) -
Malreddy Nikitha Rajvir Singh
Publication year - 2021
Publication title -
international journal of modern trends in science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-3778
DOI - 10.46501/ijmtst0710007
Subject(s) - food science , probiotic , health benefits , flavor , lactose , microbiology and biotechnology , business , biology , bacteria , medicine , traditional medicine , genetics
Yogurt, often known as yoghurt, is one of the most popular fermented dairy products in the world, with a wide range of healthadvantages in addition to basic nutrition. In general, yogurt is a nutrient-dense food because of its nutritional profile, and it is ahigh-calcium source that supplies considerable amounts of calcium in bio-available form. Furthermore, it contains milk proteinswith a higher biological value as well as nearly all of the essential amino acids required for optimal health. Yogurt is a probioticcarrier food that may transfer large numbers of probiotic bacteria into the body, providing unique health benefits if consumed.These are commonly referred to as "bio-yogurts." Yogurt is also said to help with lactose tolerance, immunological boosting, andthe prevention of gastrointestinal problems. Consumer demand for yogurt and yogurt-related products has surged as a result ofthese well-known health benefits, and it has become the fastest-growing dairy category in the world. Yogurts are currentlyavailable in a variety of styles and variations, each with its own fat content, flavor profile, and texture, making them suited for avariety of meal settings and plates as a snack, dessert, sweet or savory dish.