Yogurt is a cultured dairy product made by fermentation of heated milk with lactic acid bacteria, which convert lactose into lactic acid resulting in a reduction in pH. It is one of the most popular fermented milk products in the world and produced commercially in Nigeria. Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non-fat dry milk. It is produced by the controlled fermentation of milk by two species of bacterial (Streptococcus sp. and Lactobacillus sp.) Yoghurt has been described as a notoriously balanced food, containing almost the nutrients present in milk but in a more assimilable form.
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