Development of vegetarian yoghurt and its nutritional impact

Now a days, yoghurt is gaining more popularity in developed countries. It is a fermented milk product obtained by lactic acid fermentation bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus. For the study, the entire experiments were carried out in two phases. In phase ¿ I, milk was standardized and prepared of yoghurt. In phase ¿ II, to study the impact of feeding vegetarian yoghurt in rats were feeding and slaughtering for studies of internal organs and for bio-chemical analysis. The overall physico-chemical quality of vegetable yoghurts were better than the normal yoghurt. The levels of cholesterol and sugar decreased in the blood and gain in the weight increased when vegetable yoghurts were fed to the rats, without anti effects on the internal parts of the body.