Production, Process, Properties, Technology, Patent, Report, Application
Primary Information Services 
              Home. Ordering Information. Contact                

     Information  @ a Glance 

• Yoghurt 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 tang.
• Soy yogurt, a dairy yoghurt alternative, is made from soy milk.

Process

• Yoghurt 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.
• The 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.

Market

• The consumption volume of yoghurt each year in Russia amounts to only 1.5 kilograms per person.
• Yoghurt is a popular part of the European diet and the annual consumption of yoghurt in Europe averages at 17 kilograms per person per year.

Application

• Yoghurt 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 bacterial culture.
• Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea.

       Entrepreneur who want the information on Production, Process, Properties, Technology, Patent, Report, Application can E-Mail to informer@eth.net, primaryinfo@gmail.com