Abstract:
This review on the production and quality of cow milk yoghurt by adding pure honey,
ginger and garlic, provide the efficient way to integrate knowledge on the value added
yoghurt and their specific quality characteristics. Also, mainly discussed the
production technologies and quality of value added yoghurt and their nutritional and
medicinal value for consumers. Extracted secondary data from previously published
sources categorized and summarized to get the conclusions.
Yoghurt, is a food produced by bacterial fermentation of milk. Cow's milk is the milk
most commonly used to make yoghurt. Honey gives natural sweet flavor and it act as
a good alternative for sugar in yoghurt production. Ginger and garlic constitute
valuable natural antioxidants as the bioactive compounds such as phenolic and terpene
compounds, allicin, alliin and therefore yoghurt can be enhanced by fortification with
those spices. It is discussed how honey, ginger and garlic spices affect the quality of
end product yoghurt and what are the forms of addition those ingredients and related
technologies. Review study founded that different forms of ginger i.e., ginger juice,
ginger powder, ginger aqueous extract used for production of ginger spiced yoghurt
and different forms of garlic i.e., garlic paste, fresh garlic juice, isolation of garlic
essential oil were used to prepare garlic spiced yoghurt. Finally, it could be concluded
that the pure honey, ginger and garlic are enriching the yoghurt manufacture and it is
very much important in the improvement of human nutrition and elevating healthcare
providing non-conventional compounds to yoghurts without altering the unique
characteristics.
