Year: 2025
Type: article
Abstract: Background: Today, India is the world’s largest and fastest growing market for milk and milk products. Yoghurt (also spelled “yogurt” or “yoghourt”) has been a part of the human diet for several millennia and goes by many names throughout the world. Yoghurt is a coagulated milk product obtained by specific lactic acid fermentation, through the action of L. bulgaricus and S. thermophilus. In recent years, yoghurt has become a popular carrier for incorporating the probiotic species, L. acidophilus and B. bifidium. The carbohydrate content of yoghurt is easily absorbed by even lactose maldigestors which makes it a valuable adjunct to any healthy diet. Presence of α-D-galactosidase activity in pro-biotic yoghurt indicates its suitability for lactose-intolerant infants. Yoghurt is considered by most regulatory agencies worldwide to be a fermented milk product that provides digested lactose and specifically defined, viable bacterial strains, typically Streptococcus thermophilus and Lactobacillus bulgaricus. Methods: The experiment was conducted in the laboratory of the Department of Animal Husbandry and Dairying, at Udai Pratap (Autonomous) College, in Varanasi. The Plain and Strawberry flavoured Yoghurt samples were tested and statistically analyzed. The experimental techniques employed during the course of present investigation were done under various stages. Result: Physical properties of yoghurt are mainly influenced by milk composition and the manufacturing conditions under which it is prepared. Further, variables affecting the physical properties are the heat treatment applied to milk, the protein content, acidity, culture, additives, homogenization, mechanical handling of coagulum and presence of the stabilizers.
Authors: Shiv Bachan, Kul Bhooshan Anand, Sunil Singh
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4415187101
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