Yoghurt Production

 A form of fermented milk has been produced in most countries where milk is drunk., incubation takes 12 hours at 32o to reach the set state of natural yoghurt. The popularity of the product is increased by the addition of sugar and fruit to disguise the acidity. Yoghurt is a nutritious dessert and its manufacture is also an ideal means of using up excess milk.

Related Posts
Leave a reply
Captcha Click on image to update the captcha .