Description: “Yogurt is a food produced by bacterial fermentation of milk. Fermentation of
lactose by bacteria produces lactic acid, which acts on milk protein to give
yogurt its texture and characteristic tart flavor. More and more population
are lactose intolerant and lactose intolerance is the inabililty of grown-ups
and kids to digest lactose, a sugar found in milk and other dairy products,
bringing about various ailments. As a result, consumers look out for
lactose-free dairy products for consumption as there are several health
benefits associated with these products. This has led to an increase in the
demand for non-dairy yogurt.”
Socio-Economic Benefits: “consumers look out for lactose-free dairy products for consumption as there are several health benefits associated with these products.
Products fulfilled the demand for non-dairy yogurt.”
Category: Nutraceutical
Department: Food Science & Tech