IJSRP, Volume 4, Issue 4, April 2014 Edition [ISSN 2250-3153]
W.A.D.V. Weerathilake, D.M.D. Rasika, J.K.U. Ruwanmali and M.A.D.D. Munasinghe
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. In general, yogurt is considered as a nutrition-dense food due to its nutrient profile and is a rich source of calcium that provides significant amounts of calcium in bio-available form. In addition, it provides milk proteins with a higher biological value and provides almost all the essential amino acids necessary to maintain good health.