Description

Yogurt

is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.

Yogurt

is a popular dairy product made by the bacterial fermentation of milk. The bacteria used to make yogurt are called “yogurt cultures,” which ferment lactose, the natural sugar found in milk. This process produces lactic acid, a substance that causes milk proteins to curdle, giving yogurt its unique flavor and texture. Yogurt is typically a healthy choice, offering benefits for heart health, weight management, and more.

Some of the benefits of yogurts include:

• It is rich in nutrients such as protein, calcium, vitamin B12 and probiotics.
• It may help reduce the risk of osteoporosis.
• It may help improve digestion and gut health.
• It may help boost immunity.

Types of Yogurt

Some of the most common types of yogurt include:

• Greek yogurt
• Icelandic yogurt
• Bulgarian yogurt
• Australian yogurt
• Swiss yogurt
• French yogurt

Each type of yogurt has its own unique texture and flavor. Greek yogurt is thicker and creamier than regular yogurt, while Icelandic yogurt is even thicker and creamier than Greek yogurt. Bulgarian yogurt is known for its tangy flavor, while Australian yogurt is known for its smooth texture. Swiss and French yogurts are both known for their creamy texture.

Fresh yogurt is available in 10 KG buckets. This packing is useful for restaurants, Cage, and Hotel industries.