YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE
Popular dairy product yoghurt is fermented with the potential of health-promoting characteristics. It is considered a nutrient-dense foodstuff enriched with calcium, providing bioavailable form. The essential amino acids required for optimal health are present in Yoghurt. It may also be a probiotic...
| Published in: | International Journal of Pharmacy & Integrated Health Sciences |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Superior University Lahore, Pakistan
2022-03-01
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| Subjects: | |
| Online Access: | https://ijpihs.pk/index.php/IJPIHS/article/view/22 |
| Summary: | Popular dairy product yoghurt is fermented with the potential of health-promoting characteristics. It is considered a nutrient-dense foodstuff enriched with calcium, providing bioavailable form. The essential amino acids required for optimal health are present in Yoghurt. It may also be a probiotic carrier that may transfer large probiotic bacteria into the body, providing unique health benefits. Milk proteins in yoghurt are of higher biological value. Yoghurt is also said to help with lactose tolerance, immunological boosting, and the prevention of gastrointestinal problems. Consumer demand for Yoghurt and its products has surged due to these well-known health benefits, and it has become the fastest-growing dairy industry. Yoghurts are available in various styles, differing in fat content, flavor profile, and texture, making them suited for multiple meal settings. The current review covers yoghurt history, varieties, processing technology, and the nutritional profile of Yoghurt.
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| ISSN: | 2958-1656 2789-2840 |