YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE

Authors

  • Muhammad Anees Ur Rehman Ruth Pfau College of Nutrition Sciences, Lahore Medical & Dental College Lahore
  • Khurram Ashfaq Lahore Pharmacy College, Lahore Medical & Dental College Lahore.
  • Faiza Iqbal Department of Dairy Technology, PMAS Arid agriculture University Khushab Campus.
  • Idress Khan University College of Conventional Medicine, Islamia University of Bahawalpur
  • Amna Azar Ruth Pfau College of Nutrition Sciences, Lahore Medical & Dental College Lahore

DOI:

https://doi.org/10.56536/ijpihs.v3i1.22

Keywords:

Yoghurt, Probiotic, Functional food, Dairy industry

Abstract

Popular dairy product yoghurt is fermented with the potential of health-promoting characteristics. It is considered a nutrient-dense foodstuff enriched with calcium, providing bioavailable form. The essential amino acids required for optimal health are present in Yoghurt. It may also be a probiotic carrier that may transfer large probiotic bacteria into the body, providing unique health benefits. Milk proteins in yoghurt are of higher biological value. Yoghurt is also said to help with lactose tolerance, immunological boosting, and the prevention of gastrointestinal problems. Consumer demand for Yoghurt and its products has surged due to these well-known health benefits, and it has become the fastest-growing dairy industry. Yoghurts are available in various styles, differing in fat content, flavor profile, and texture, making them suited for multiple meal settings. The current review covers yoghurt history, varieties, processing technology, and the nutritional profile of Yoghurt.

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Published

2022-03-25

How to Cite

Muhammad Anees Ur Rehman, Khurram Ashfaq, Faiza Iqbal, Idress Khan, & Amna Azar. (2022). YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE. International Journal of Pharmacy & Integrated Health Sciences, 3(1). https://doi.org/10.56536/ijpihs.v3i1.22