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Yogurt is a fermented dairy product resulting from the bacterial culture of milk, typically made from cow's, goat's, or sheep's milk. The process of yogurt production involves pasteurization and homogenization of milk, followed by the addition of specific starter cultures that convert lactose into lactic acid. This conversion leads to the characteristic thickened texture and tangy taste of yogurt. Yogurt is a vital component in dairy farming as it adds value to raw milk and provides consumers with various health benefits linked to probiotics. Its production falls under the broader umbrella of milk production, where animals like cows, goats, and sheep serve as primary sources for milk. As part of livestock management on a dairy farm, ensuring optimal animal health, nutrition, and hygiene practices is crucial in obtaining high-quality raw milk for yogurt manufacturing. In essence, yogurt represents a value-added product within the dairy farming sector, contributing to sustainable agriculture while providing nutritious food options to consumers.