INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

📄 Project Abstract

Dairy products are generally defined as foods produced from commercially domesticated cows, goats or buffalo's milk (United Kingdom food Standard Agency, 2009). They are usually high energy-yielding food products. Raw milk for processing of dairy products comes mainly from cows and to a lesser extent from other mammals such as goats, sheep, yaks, camel or horses. Dairy products are commonly found in the European, middle-Eastern and Indian cuisines, whereas they are almost unknown in Eastern cuisines. The United Kingdom Food Standards Agency defined Dairy as foodstuffs made from mammalian milk (Bandler and Singh, 2009). Most dairy products contain large amounts of saturated fat and most of them are usually fermented. Examples of dairy products include Cheese, Kefir, yoghurt, etc. Fermented dairy products, also known as cultured dairy foods or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus and Leuconostoc. The...