Yoghurt is a dairy product produced by bacterial fermentation of milk. Fermentation of Lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. People have been making—and eating—yogurt for at least 4,500 years. Today it is a common food item throughout the world. It is a nutritious food with unique health benefits. It is nutritionally rich in protein, calcium, Carbohydrates, riboflavin, vitamines