Yogurt: A Review towards its Benefits and Production

Abstract

Abstract
In the present article benefits, types and production of yogurt is discussed in brief. Lactic Acid Bacteria which are used in production of various dairy and food products are inoculated in modified milk. LAB change the milk texture after reacting with the lactic acid of milk, It also change the flavor of milk and increase its shelf life. Thus, the milk is converted into the yogurt. Yogurt is a good source of probiotics as they increase good bacteria of gut, thus keep the intestine healthy. Various chronic diseases can be prevent by the consumption of yogurt on daily basis. Production of white blood cells is stimulated by consuming fat free yogurt.

Keywords: LAB, epigemia, fruit yogurt, separator, probiotics, Lactobacillus bulgaricus

Cite this Article
Needhi Yadav, Simran Koul. Yogurt: A Review towards its Benefits and Production. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(3): 24–26p.