Yoghurt ‐ a Review of the Product and Its Manufacture

This paper reviews some recently published information concerning the manufacture of yoghurt. A wide range of procedures has been assessed, and particular attention has been paid to the type of additives employed, and the micro‐organisms involved. Techniques for prolonging the shelf life of yoghurt are also discussed. The legal standards for yoghurt proposed by certain countries are considered in the light of current or possible commercial practice.