Milk is primarily composed of water, accounting for approximately 87% of its total volume.

Cow's milk is the most widely used type of milk for yogurt production due to its availability, nutritional value, and suitability for fermentation.

Lactic acid bacteria play a crucial role in yogurt fermentation by converting lactose into lactic acid, producing carbon dioxide, and contributing to the characteristic sour taste of yogurt.

The texture and consistency of yogurt are influenced by various factors, including the duration of fermentation, the type of milk used, and the precise temperature control during the process.

Casein is the predominant protein in milk and yogurt, accounting for approximately 80% of the total protein content.

Straining yogurt can be achieved through various methods, including using a cheesecloth, applying pressure, or employing centrifugation, all of which contribute to a thicker consistency.

Centrifugation is the process of separating milk into its liquid and solid components by spinning it at high speeds, causing the heavier solids to settle at the bottom.

Greek yogurt is known for its thick, creamy texture and tangy flavor due to the straining process that removes excess whey, resulting in a higher protein content.

Lactose is the primary sugar found in milk, accounting for approximately 4.5% of its total composition.

Yogurt can be flavored with a variety of ingredients, including honey, fruits, vanilla extract, and other flavorings, to enhance its taste and appeal.

Yogurt should be stored refrigerated at a temperature between 40°F and 45°F to maintain its quality and prevent the growth of harmful bacteria.

Lassi is a traditional Indian yogurt-based drink that is often flavored with fruits, spices, or sweeteners.

Pasteurization is the process of heating milk to a specific temperature for a specific duration to kill harmful bacteria while preserving its nutritional value.

Labneh is a type of yogurt made from sheep's milk that is popular in Middle Eastern cuisine.

Saturated fat is the primary type of fat found in milk and yogurt, accounting for approximately 60-70% of their total fat content.