Yogurt is a popular dairy meal that comes in a variety of flavours, textures (liquid, set, smooth), and fat amounts (luxury, low-fat, practically fat-free). Yoghurt is usually produced by fermenting milk with lactic acid, either naturally or artificially. The two main categories of yoghurt are bioyogurt, commonly referred to as functional or probiotic yoghurt, and regular culture yoghurt. Because of the public's growing awareness of the negative health effects of probiotic use, as proposed by Metchnikoff in the 1990s, yoghurt consumption has seen a remarkable surge in demand in recent years. As a result, a wide range of yoghurt varieties have been developed to meet consumer demand. Generally speaking, yoghurt is regarded as a fantastic source of high-quality protein, calcium, and potassium.
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