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Complete plants for the preparation and production of yoghurt

Yogurt is a dairy product that is made by fermenting milk with specific strains of bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilous. During the fermentation process, the bacteria consume the lactose in the milk and produce lactic acid, which causes the milk to thicken and form a tangy, creamy, and nutritious product.

Yogurt is rich in several essential nutrients, including protein, calcium, vitamin B12, and probiotics, which are beneficial bacteria that can improve digestive health and boost the immune system. It is a popular food around the world and is consumed as a snack, dessert, or ingredient in a variety of dishes. Yogurt can be made from different types of milk, including cow's milk, goat's milk, and sheep's milk, and can also be made from non-dairy milk alternatives such as soy milk, almond milk, or coconut milk. It can be consumed plain or flavored with various fruits, sweeteners, or spices.

Complete plants for the production of yogurt can be used to process a wide variety of dairy products, including:

• Traditional Yogurt: This is the most produced yogurt and can be made from cow, goat, sheep, or buffalo milk. It has a creamy texture and tangy flavour and can be consumed plain or flavored with fruits, honey, or other ingredients.

• Greek Yogurt: Greek YOGURT is a thicker and creamier version of traditional YOGURT. It is produced by straining out the liquid whey and lactose, resulting in a higher protein content.

• Skyr: Skyr is a traditional Icelandic YOGURT that has a thick and creamy texture. It is typically high in protein and low in fat.

• Probiotic Yogurt: Probiotic YOGURT is made by adding live and active cultures of beneficial bacteria to the milk before fermentation. This type of yogurt is known for its health benefits, as it can help improve gut health and boost the immune system.

• Drinkable Yogurt: A drinkable YOGURT is a liquid form of YOGURT that is typically sweetened and flavored. It is a popular beverage in many cultures and can be consumed on its own or used as a base for smoothies and shakes.

• Plant-Based Yogurt: Plant-based YOGURTs are made from non-dairy milk alternatives such as soy, almond, coconut, or oat milk. They offer a dairy-free option for individuals with lactose intolerance or who follow a vegan diet.

YOGURT is a dairy product that is made by fermenting milk with live bacterial cultures. The production of yogurt typically involves the following steps:

• Milk Pasteurization: The milk is heated to a specific temperature for a specific time to eliminate any harmful bacteria that may be present in the milk.

• Cooling: The milk is then cooled to a specific temperature, usually around 43°C (110°F).

• Inoculation: A small amount of a previously made batch of yogurt, or a starter culture of specific bacterial strains, is added to the cooled milk. The bacterial cultures are typically Lactobacillus bulgaricus and Streptococcus thermophilus.

• Incubation: The inoculated milk is then placed in a warm environment and left to ferment for several hours, usually between 4-12 hours. During this time, the bacteria ferment the lactose in the milk, producing lactic acid, which causes the milk to thicken and curdle, forming YOGURT.

• Cooling and Stirring: Once the YOGURT has set, it is cooled to stop the fermentation process and improve the consistency. The YOGURT may also be stirred to improve its texture and to distribute any added fruit or flavors evenly.

• Packaging: The finished YOGURT is then packaged into containers, which may be made of plastic, glass, or other materials, and is then refrigerated to maintain its freshness.

The global market for YOGURT and yogurt products is growing, driven by several factors, including rising consumer awareness of the health benefits of YOGURT, the popularity of convenient and healthy snacking options, and increasing demand for dairy and plant-based alternatives.

According to a report by Allied Market Research, the global yogurt market was valued at $77.7 billion in 2020 and is projected to reach $114.7 billion by 2027, growing at a CAGR of 6.2% from 2021 to 2027. The yogurt market is highly competitive, with several multinational and regional players competing for market share. Some of the leading companies in the market include Danone, Nestle, General Mills, Chobani, and Yoplait.