Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by fermenting domesticated bovine's milk using a 1:1 ratio of lactic acid producing bacteria, Lactobacillus bulgaricus and/or acidophilus and Streptococcus thermophilus under a controlled temperature and environmental conditions. For improving the marketability quality of yogurt, an ideal yogurt should have better flavor and texture as well as being manufactured...