SUMMARY OF ARTICLE

ABSTRACT

Yoghurt is a nutrient-rich food made from cultured dairy ingredients and bacteria. It’s a creamy, tasty addition to many meals and offers many health benefits. Yoghurt quality is highly sensitive to fermentation conditions and milk variability, posing challenges in traditional dairy processing. This study presents a sensor-integrated, tech-driven approach to monitor and control yoghurt fermentation in real time. By utilizing pH, temperature, electrical conductivity, and capacitance sensors, the system ensures consistency, enhances microbial control, and minimizes human error. Comparative analysis of yoghurt from varied milk sources (cow, buffalo, goat, camel) enables standardization of quality. This integrated method offers a sustainable, automated solution for improving yoghurt production efficiency and product integrity. The study also explores innovations in probiotic fortification, herbal enrichment, and smart packaging.