Vol. 10, Issue 12 (2021)

Author(s):
Sonia Kumari, Ragini Kumari, Sanjeet K Chaurasia, AK Jha and BK Bharti

Abstract:
Yogurt is a milk product that confer health benefits to the consumers. It contain tremendous probiotic which have large impact on our gastrointestinal tract. However, not all yogurts are probiotic, neither are they all functional products. There is increasing demand for health-promoting beverages, which is prompting the dairy industry to develop functional probiotic yogurts to meet the demand. Yoghurt alone is not sufficient to provide all the health benefits of its probiotic since the microflora in it, have to travel long to reach the gastrointestinal tract where it can release its nutritional juice. It need to be incorporated with some prebiotic which may provide a layer of protection over the existing microflora to survive the acidic as well alkaline condition of ours digestive system. Also it may provide a base or Stabilizer so that the microflora can multiply in a desired number to meet the demand of probiotic number. This present review relates some of the product that have been tried by different scientist with its beneficial aspects and also open up the opportunities of many produce that have still unutilized till date. Probiotic yoghurt with these agricultural produce can open up a new source of employment by deploying additional produce and also guarantee to control over malnutrition in the poor people.