PRODUCTION OF DRINKING YOGURTS AND FERMENTED PRODUCTS
Abstract
Drinking yogurts and fermented dairy products have gained popularity due to their health benefits and increasing consumer demand for functional foods. Fermentation plays a key role in determining the nutritional composition, texture, and sensory properties of these products while ensuring microbial safety and stability. This study examines the production processes, microbial cultures, and quality control measures essential for high-quality yogurt production. The impact of fermentation parameters, such as temperature, pH control, and incubation time, on product consistency and probiotic viability is analyzed. The role of traditional starter cultures (Lactobacillus bulgaricus, Streptococcus thermophilus) and probiotic strains (Bifidobacterium lactis, Lactobacillus casei) in enhancing gut health and shelf life is also discussed. By focusing on fermentation technology, microbial cultures, and quality control, this study provides insights into optimizing yogurt production to meet safety and market demands.
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Copyright (c) 2025 Lola Abduholiqovna Suyunova , Jamol Dustyorovich Mirzayev
This work is licensed under a Creative Commons Attribution 4.0 International License.
