1 publication

• Published Subscription Original Research 13 May 2024

  History, Processing, Types and Health Benefits of Indian Yogurt

  By Suman Bala, Manpreet Kaur, Shivani Gupta

  Abstract: Yogurt is a food which is nutrient rich and it is produced after the milk bacterial fermentation. Yogurt should have 3.25% milk fat and 8.25% milk solids non fat and the titrable acidity of at least 0.9%, which is expressed as lactic acid. Before adding bulky flavoring additives, the USDA yogurt criteria specify that the yogurt must satisfy the composition requirements of milk fat and MSNF. The data used in …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 1–6 Read article →