Production Cost Analysis and Marketing of Fermented Foods: Yoghurt

Abstract

Yogurt, often known as yoghurt, is one of the most popular fermented dairy products in the world, with a wide range of health advantages in addition to basic nutrition. Consumer demand for yogurt and yogurt-related products has surged as a result of these well-known health benefits, and it has become the fastestgrowing dairy category in the world. Yogurts are currently available in a variety of styles and variations, each with its own fat content, flavor profile, and texture, making them suited for a variety of meal settings and plates as a snack, dessert, sweet, or savory dish. This chapter describes various constituents and their composition for use in the production of yoghurt. The quality of milk and their characteristics for yoghurt manufacture are briefly discussed. Several steps required for formulation and processing of popular styles of yogurt are described. A brief description of various types of yogurt is also given. The primary objective of this chapter is to give insight knowledge about the production of yogurt; to discuss the main ingredients, main unit operation, and equipment’s used in yogurt production. This will facilitate the entrepreneurs in understanding the importance of setting up unit of yoghurt plant. This content will serve as guidance to the entrepreneurs on starting up such a new project and basic technical knowledge for setting up such a facility.