Yoghurt can be described as a dairy product that is made from the fermentation of milk and the activity of bacteria. Yoghurt culture is the name for the bacteria that is used to make yoghurt. The term yoghurt cultures refers to bacteria that ferment milk sugar lactose into the lactic acid, which then reacts on the milk protein to create yoghurt’s texture and distinctive flavor. Yogurt is made primarily from cow’s milk. However, milk from other animals such as goats, sheeps, camels, water buffalo and yaks can also be used in different regions of the world. Yogurt can be made from milk from any mammal. Soy-yoghurt, a non-dairy product made from soy milk from soybeans, is also known as.
Lactobacillus delbrueckii (subsp.) is the actual source of dairy yoghurt. Bulgaricus and Streptococcus salivarius Subsp. thermophilus bacteria. For culturing, sometimes the species of Lactobacillus acidophilus and Lactobacillus boifidus are used. To make yoghurt, the milk must first be heated to 80°C. This is to kill any bacteria that may be present and set milk proteins. After the hot milk has cooled, it is allowed to cool down at 45°C. After the milk has cooled completely, a bacterial culture is added to the mixture and it is allowed to ferment for approximately 7-8 hours. Originating from a Turkish word that means to thicken or coagulate, the word “yoghurt” is derived. According to literature, cultured milk products were first used around 2000 years ago. Yogurt was first fermented naturally and stored in a goatskin bag. This was then used for transport. Yogurt was used by men to clean their sheep and goats in 1880. Yoghurt was also used by many women in the past to clean their hair and bodies. It was considered the best known cleaning agent at that time.
Yoghurt has a high nutritional value. Yoghurt is rich in protein, calcium and riboflavin. It also contains vitamin B6 as well as vitamin B12. It is easy to digest for lactose-intolerant people as the milk sugar has been combined with the bacteria to make lactic acid. Sometimes it is also used to treat the antibiotic-associated diarrhea. In an international study, low-fat yogurt was found to aid in weight loss. Dadih, a western Sumatran yoghurt made from milk of water buffalo, is fermented in bamboo tubes. It is a popular Nepali appetizer and dessert. People in Tibet actually drink the same yak milk. The unhomogenized milk is what makes the cream-top variety. Raita is a popular Indian condiment that’s often served as a side dish.
You can sell this dairy product in many forms, including sweetened or with fruits and other seasonings. You can make popular drinks such as Lassi, which is made from Indian yoghurt.