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.
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