Yogurt Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast, 2012 - 2018
Yogurt is produced by bacterial fermentation of milk. During the fermentation process, the lactose present in the milk changes to lactic acid and is responsible for making the milk thick and sour. Yogurt has been eaten for centuries and even today it is a popular food item. It is good for health since it is rich in calcium, protein, vitamin B6, vitamin B12, and riboflavin.
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