Abstract
HIGHLIGHTS The term ‘yoghurt’ relates to the Turkish word ‘Jughurt’ and to yogurmark ‘to knead’ and yogum ‘dense’ or ‘thick.’ The method of manufacture for different yogurt products is nevertheless quite like yoghurt production. The difference is in the use of specific cultures, incorporation of additives, curd treatment, and method of packaging. Consumers may seek for low-fat dairy products, which may suffer from a lack of sensory quality The incorporation of basil seed gum into yogurt is one of the conceivable ways to promote health benefits.
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