Abstract
Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. Yoghurt is defined as the food produced by culturing the milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of Yoghurt is high due to its health benefits and sensory attributes. It provides 40% calcium and 30-45% phosphorus of daily requirement. All essential amino acids (proline and glycine) are present in Yoghurt. The biological value of milk proteins present in Yoghurt is high. It is considered a rich source of high-quality protein. Health benefits associated with Yoghurt are to improve the gastrointestinal digestion and immune system of humans. Yoghurt is enriched with proteins, carbohydrates, minerals (calcium and phosphorus), and vitamins (vitamin A, thiamine, riboflavin, niacin, folate and cobalamin). Yoghurt protein and its peptides have many physiological impacts as well as nutritional value. The only deficiency in Yoghurt is a lack of dietary fibre. The review emphasizes the addition of dietary fibre in Yoghurt to boost up its health benefits.
Highlights
Yoghurt was first introduced to "Turkish" local immigrants in North America in the 1700s
Yoghurt is defined as the food produced by culturing the milk in controlled conditions that contain lactic acidproducing bacteria
Yoghurt was first recognised in Barcelona in 1919, and it was given the name "Daniel," which means "little Daniel." In prehistoric times, Yoghurt was known by many various names in different places, including as Dahi (India), mast (Iraq), laban (Iraq and Leban), katyk (Armenia), lebenraib (Saudi Arabia), cujada (Spain), mastoni (Georgia, Russia, and Japan), zabadi (Egypt), iogurte (Brazil), and roba (Sudan) [1]
Summary
Yoghurt was first introduced to "Turkish" local immigrants in North America in the 1700s. Yoghurt is manufactured from homogenized heat-treated milk and cultures of lactic acid bacteria with Streptococcus thermophilus and Lactobacillus bulgaricus [2]. Yoghurt is produced by the spontaneous acidification of milk, which occurs when lactose, a milk sugar, is separated into glucose and galactose, and lactic acid is created. Microflora such as Lactobacillus sp., Bulgaricus sp., Streptococcus sp., and Thermophilus sp. Yoghurt is best defined as a product prepared by culturing milk or other types of milk under controlled circumstances with lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus). Yoghurt is obtained through the fermentation of lactic acid bacteria. Some strains of Lactobacillus bulgaricus can cause a bitter taste in Yoghurt [6]
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