Process, Properties, Technology, Patent, Report,
or yogurt, less commonly yoghourt or yogourt (see spelling below), is a
dairy product produced by bacterial fermentation of milk.
Fermentation of the milk sugar (lactose) produces lactic acid, which
acts on milk protein to give yoghurt its texture and its characteristic
yogurt, a dairy yoghurt alternative, is made from soy milk.
is made by introducing specific bacteria strains into milk, which is
subsequently fermented under controlled temperatures and environmental
conditions (inside a bioreactor), especially in industrial production.
increased acidity causes milk proteins to tangle into a solid mass
(curd) in a process called denaturation.
- In the
U.S., to be named yogurt (the American English dialect form of yoghurt),
the product must be made with the bacterial species Streptococcus
salivarius subsp,thermophilus and Lactobacillus delbrueckii subsp.
consumption volume of yoghurt each year in Russia amounts to only 1.5
kilograms per person.
is a popular part of the European diet and the annual consumption of
yoghurt in Europe averages at 17 kilograms per person per year.
has nutritional benefits beyond those of milk: people who are moderately
lactose-intolerant can enjoy yoghurt without ill effects, because the
lactose in the milk precursor is converted to lactic acid by the
also has medical uses, in particular for a variety of gastrointestinal
conditions, and in preventing antibiotic-associated diarrhea.
Entrepreneur who want the
Production, Process, Properties, Technology, Patent, Report,