Complete Growth Overview on Lactofree Yogurt Industry

Yogurt, also called yogurt, yogurt or yogurt, is a food that is made by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of sugar in milk by these bacteria creates lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart taste. Cow's milk is available worldwide and as such is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milk is also used to make yogurt. The milk used may or may not be homogenized. It can be pasteurized or raw. Each type of milk leads to significantly different results.

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Some of the key players of Lactofree Yogurt Industry:

Arla Lactofree, Danone, Valio Ltd, Lactaid, Yoplait, Chobani Global Holdings, Inc., Stonyfield, Cashewgurt, Chr. Hansen Holding A/S, Green Valley Creamery

Yogurt is prepared using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after the cultivation of yogurt. In some countries, yogurt must contain a certain amount of colony forming units (CFU) of bacteria. In China, for example, the need for Lactobacillus bacteria is at least 1 million CFU per milliliter.

To make yogurt, the milk is first heated to around 85 ° C (185 ° F) to denature the milk proteins so that they don't form curd. After heating, the milk is allowed to cool to around 45 ° C. The bacterial culture is mixed in and this temperature of 45 ° C is maintained for 4 to 12 hours so that fermentation can take place.