Yogurt: Everything You Need To Know
Yogurt: everything you need to know

Yogurt: Everything You Need To Know

What’s tasty, easy, and has lots of health benefits? Yogurt! It’s loved by many and starting a yogurt-selling business will definitely have you smiling on your way to the bank. Though before starting any business, you need to do extensive research on your product. This article is going to educate you on everything you need to know about yogurt.

Yogurt is a dairy product made by fermenting milk with culture. It provides protein and calcium, and it may enhance healthy gut bacteria. Health benefits range from protecting against osteoporosis to relieving irritable bowel disease and aiding digestion. Yogurt starts as fresh milk or cream. It is often first pasteurized, then fermented with various live bacteria cultures, and incubated at a specific temperature to encourage bacteria growth. The culture ferments the lactose, the natural sugar found in milk. This produces lactic acid, which gives its distinctive flavor.

How is yogurt made?

Kenyan manufacturers have responded to the growth in yogurt consumption by introducing many different types of yogurt, including Greek, low-fat, no-fat, creamy, drinking, bio, and frozen yogurt. However, the basic ingredients and manufacturing are essentially consistent:

  • Raw milk is first transported from the farm to the manufacturer where it will be processed.
  • When the milk arrives at the plant, its composition is modified before it is used. The milk is then standardized for its dry matter, pasteurized 176°F or 80°C and homogenized
  • When pasteurization and homogenization are completed, the milk has to cool to  43-46° C, and the fermentation culture is added in a concentration of about 2%. Cultures consist of two lactic acid bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These are the specific ferments of yogurt, which generate its consistency, flavor, aroma, and health benefits, such as facilitating digestion.
  • After cooling, fruits, sugar, and other ingredients can be added to obtain a large variety of products, and yogurt is packaged afterward.
  • Finally, the product is cooled and stored at refrigeration temperatures of 5° C to slow down the physical, chemical, and microbiological degradation.

Health benefits