Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

Abstract Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by fermenting domesticated bovine's milk using a 1:1 ratio of lactic acid producing bacteria, Lactobacillus bulgaricus and/or acidophilus and Streptococcus thermophilus under a controlled temperature and environmental conditions. For improving the marketability quality of yogurt, an ideal yogurt should have better flavor and texture as well as being manufactured in a reducing cost through better application of transit. A number of studies have focused on the effect of the starter culture, fermentation process, probiotics, prebiotics and transportation, in the overall quality, flavor, sensory, and texture of the yogurt. This review generally stresses upon the different difficulties and advantages being faced while manufacturing yogurt, health benefits of yogurt, innovations in transportation technology, how the presence of prebiotics are impacting the dairy industry, and the yogurt as a whole.