Characteristics, production, and commercialization of yogurt in Brazil

Abstract

Produced through the fermentation of a mixed culture of the microorganisms Lactobacillus bulgaricus and Streptococcus thermophilus, yogurt is a dairy derivative that has its own sensory and physicochemical characteristics, it can be classified as a thick, white and slightly acidic liquid, being one of the foods most consumed by the world population today. For eating habits, they have great relevance as they present essential nutrients for human well-being. Considering its growing importance in the national market, large-scale production requires very well-founded techniques to guarantee its productive and, later, analytical quality, thus resulting in a finished product without microbiological, sensory or physical interferences. It is also necessary to ensure good origin of raw materials and packaging material. Therefore, the satisfaction of the final consumer will only be a consequence of good habits linked to the adequate production processes of the dairy derivative. The yogurt market potential in Brazil is great, as the search for a healthier diet is the main driver that leverages its trade. Thus, the present work aimed to review and understand the production, characteristics and trade of yogurts in Brazil. To this end, a descriptive research was carried out, based on literary reviews by consulting databases, articles, periodicals and current legislation on the proposed subject. In this way, the production of yogurt and its characteristics was evidenced, highlighting the importance of guaranteeing the quality of its production process, until its own consumption, where it has become a significant segment within the Brazilian food sector.