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• Published Subscription 29 Feb 2020

  Yogurt: A Review towards its Benefits and Production

  By Needhi Yadav, Simran Koul

  Abstract: AbstractIn 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 …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 24–26 Read article →