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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (327) Last page : (334)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8146

Impacts of New Innovation on the Present Assembling Procedure of Probiotic Yogurt to Expand the General Attractiveness of Yogurt

Prateek Gururani^1* , Raja Joshi², Mamta Goswami¹, Aditi Bhatnagar¹, Kunal Sharma¹ and Disha Negi^1
1Department of Food Technology, School of applied and life sciences, Uttaranchal University, Dehradun, India
²School of Agriculture, Uttaranchal University, Dehradun, India
*Corresponding Author E-mail: prateekguru25@gmail.com
Received: 25.04.2020  |  Revised: 29.05.2020   |  Accepted: 7.06.2020 

 ABSTRACT

Yogurt is one of the most seasoned matured dairy things around the globe. These are usually produced by maturing ready cow’s milk incorporating 1:1 lactic extent destructive making Lactobacillus bulgariculs microorganisms. Even as with Streptococcus thermophilus and acidophilus. Under the given temperature and conditions. As a condition for improving the appealing idea of yogurt, an appropriate yogurt must have a strong taste and surface similar to that made at a decreasing expense by through more utilization of movement. This study generally stresses up on the different difficulties and focal points being looked by collecting yogurt, clinical favorable circumstances of yogurt, progression in shipment development, how the proximity of probiotics are influencing the dairy trading, and yoghurt by and large. The objective of this review was to discuss the impacts of new innovation on the present assembling procedure of probiotic yogurt to expand the general attractiveness of yogurt.

Keywords: Probiotic, Yogurt, Made-In-Transit, Fermented, Microorganism

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gururani, P., Joshi, R., Goswami, M., Bhatnagar, A., Sharma, K., & Negi, D. (2020). Impacts of New Innovation on the Present Assembling Procedure of Probiotic Yogurt to Expand the General Attractiveness of Yogurt, Ind. J. Pure App. Biosci. 8(3), 327-334. doi: http://dx.doi.org/10.18782/2582-2845.8146