Yoghurt is a milk product that is fermented with beneficial bacteria. The use of thickeners in yoghurt improves its physical properties, increases its stickiness, reduces its fat content, and gives a pleasant taste. Sweeteners or acidulants can be added to yoghurt to reduce or enhance its acidic taste.
Cheese is a dairy product made from concentrated, fermented milk. Fresh cheese has a very short shelf life and requires the addition of antioxidants and preservatives to preserve its nutrition and freshness and taste. Some additives accelerate the curdling of cheese, naturally color it and enhance its creamy flavor.
Cream is a yellow or white fatty semi-solid food derived from milk and other milk sources. Nutritional enhancers or fruit and vegetable powders are added to the cream to increase its nutritional and dietary fiber content
