Milk products that are prepared by lactic acid fermentation or combination of lactic acid and yeast fermentation are called fermented or cultured milk products. Fermented milk is the collective name for products such as yoghurt, kefir, ymer, filmjölk, cultured buttermilk, koumiss, and cultured cream. The microorganisms used in the production of kefir and koumiss also produce ethyl alcohol. Milk turns sour and coagulated under the influence of certain microorganisms. There are variety of types of cultured milk products that can be found around the globe including milk, yogurt, cheese, and other cultured dairy foods. To achieve high quality products, milk must have high bacteriological quality, which includes low content of bacteria and substances that may prevent the development of yoghurt culture. It is necessary for a dairy to obtain milk for yoghurt production from selected and approved producers and carefully analyze the same.

The global forage market was valued at USD 77.78 billion in 2018 and is projected to reach USD 96.85 billion by 2024, witnessing a CAGR of 3.9% during the forecast period. 02 The forage market is driven by factors, such as demand for high-quality forage and nutritional feed analysis. Moreover, a shift in the diet and food consumption patterns toward livestock products is fueling the demand for forage, occupying an increased share in the retail market space.