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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 1408-1418
DOI: https://doi.org/10.20546/ijcmas.2017.612.158


Yoghurt: A Predigested Food for Lactose-Intolerant People
Rekha Sansanwal*, Umang Ahlawat and Rinku Dhanker
Department of Microbiology, CCS HAU, Hisar, Haryana, India
*Corresponding author
Abstract:

Yoghurt is a food produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats and yaks is also used to produce yogurt where available locally. Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifido bacteria are also sometimes added during or after culturing yogurt. This review summarizes about the history, production of yoghurt and importance of yoghurt for lactose intolerant people.


Keywords: Yoghurt, Predigested food, Lactose.
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How to cite this article:

Rekha Sansanwal, Umang Ahlawat and Rinku Dhanker. 2017. Yoghurt: A Predigested Food for Lactose-Intolerant People.Int.J.Curr.Microbiol.App.Sci. 6(12): 1408-1418. doi: https://doi.org/10.20546/ijcmas.2017.612.158