Formation of probiotic yogurt and its imp
Tirmale Sopan
, Trupti Pandya
Key words: Probiotics, Dairy, Macronutrients, Fermentation, Lactobacillus, Supplement.
Yogurt is one of the world's most widely consumed fermented dairy products. It has been recognized for its health and nutritional benefits due to its high digestibility, and bioavailability of protein, energy, calcium, and other micro and macronutrients. It also helps with immune function and weight management. The definition of probiotics has changed over time about both the growing interest in the use of viable bacterial supplements and the advancements in our understanding of their mechanisms of action. The purpose of this review is to provide a comprehensive overview of the various probiotic strains that can be used to make yogurt, a bacterial fermentation product that contains digested lactose and specific, viable bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilous.
"Formation of probiotic yogurt and its imp", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.8, Issue 7, page no.1236 - 1242, July-2023, Available :https://ijsdr.org/papers/IJSDR2307183.pdf
Volume 8
Issue 7,
July-2023
Pages : 1236 - 1242
Paper Reg. ID: IJSDR_207837
Published Paper Id: IJSDR2307183
Downloads: 000347189
Research Area: Biological Science
Country: Surat, Gujrat., Gujarat , India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
