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Source: medindia
Also refer to Atal Bihari Vajpayee.
| Aspect | Regular Yogurt | Greek Yogurt |
| Production Process | Heating milk, adding bacteria, fermenting to pH of 4.5, cooling & adding other ingredients | Heating milk, adding bacteria, fermenting, straining to remove whey and other liquids |
| Consistency | Smooth, drinkable or spoonable | Much thicker due to straining |
| Taste | Slightly sour but generally sweeter than Greek yoghurt | Tangier than regular yoghurt |
| Nutrient Density | Lower protein content | Higher protein content due to straining |
| Milk Requirement | Less milk is required per batch | More milk to make the same batch size |
| Cost | Generally less expensive | More expensive due to more milk requirement |