SCIENCEing

HISTORICAL YOGHURT ON ITS JOURNEY HISTORY AND PROCESSING OF YOGHURT  YOGURT, the backbone of probiotics comes from the Turkish name 'JUGURT'. People are consuming yoghurt for centuries and its benefits are unbelievable. Its taste and health benefits are more than enough to mesmerize you! Yoghurt is mainly a fermented product made out of milk and used as probiotics for the past several years.  PROCESSING: yoghurt is processed from pasteurized milk to avoid unnecessary unwanted microbial growth. The fermentation is done by some starter cultures that turn lactose sugar into lactic acid. After fermentation of pasteurized milk, the product is stored in a cool place for getting ready.  The main microbes used for curdling are  Lactobacillus bulgaricus and Streptococcus thermophilus. INDUSTRIAL INTEREST  in yoghurt is high these days because of the increasing number of consumers. YOGHURT AS PROBIOTICS  PROBIOTICS  are the good bacteria that are consumed for health benefits. Yoghurt is