National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Yoghurt is a food produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats and yaks is also used to produce yogurt where available locally. Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifido bacteria are also sometimes added during or after culturing yogurt. This review summarizes about the history, production of yoghurt and importance of yoghurt for lactose intolerant people.
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