Yoghurt: A Fermented Dairy Product

Yoghurt is a dairy product produced by the fermentation of milk carried by the activity of bacteria. The bacteria used for the production of yoghurt are represented by the term yoghurt cultures. These bacteria ferment the milk sugar lactose into lactic acid which then acts on the milk protein to give yoghurt its texture and characteristic flavor. Basically cow's milk is used for making yoghurt all over the world but milk from water buffalo, goats, sheep, camels and yaks is also used for the same purpose in different parts of the world. In theoretical terms milk from any mammal can be used for making yoghurt. Soy-yoghurt is a non-dairy product obtained from the soy milk derived from soybeans.

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