Exploring the microbial diversity, nutritional characteristics and physicochemical parameters in commercial and locally produced sweet and sour yogurts in Bangladesh
Bangladeshi yogurt, known as "dahi", is a creamy and tangy dairy product that plays asignificant role in the country's culinary landscape. It has nutritional advantages, probiotic content, sensoryattributes, and prolonged shelf life. With diverse varieties now available, featuring distinct fatcontents, tastes, and flavors, sweet and sour constitute fundamental types characterized not onlyby taste but also by the microorganisms involved in their production.