• Corpus ID: 33115651

YOGHURT : PREPARATION , CHARACTERISTICS AND RECENT ADVANCEMENTS

@inproceedings{Aswal2013YOGHURTP,
  title={YOGHURT : PREPARATION , CHARACTERISTICS AND RECENT ADVANCEMENTS},
  author={Priyanka Aswal and Anubha Shukla and Siddharth Priyadarshi},
  year={2013}
}
Yoghurt is a fermented dairy product, having several health benefits. Yoghurt starter culture consists of a blend of Streptococcus thermophilus and Lactobacillus delbrueckii subsp Bulgaricus. Yoghurt is mainly of two types i.e. set yoghurt and stirred yoghurt. Yoghurt properties can be enhanced by the addition or treatment with various additives. Alternative methods to improve quality of low-fat yoghurt become an area of considerable research interest. Lactic acid can be produced by the yoghurt… 

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