Yogurt
Yogurt (UK: /ˈjɒɡət/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
yogurt
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Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.[3]
In English, spelling variations include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt.[6] In the United Kingdom, the word is usually spelled yoghurt while in the United States the spelling is yogurt. In Australia, New Zealand and South Africa, both spellings are commonly found. Canada has its own spelling, yogourt, a minority variant of the French yaourt, although yogurt and yoghurt are also used.[7]
Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant.[8] Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals.[9] The origins of yogurt are unknown, but it was probably invented by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times.[10][11][12]
Some accounts suggest that Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon.[21] Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt.[21][22] Being grateful, the French king spread around the information about the food that had cured him.
Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Ottoman Salonika, started a small yogurt business in Barcelona, Spain, and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanized version of the name: Dannon. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[24]
Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont.[29] Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $1 million per year.[30] By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010.[31]
Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019.[where?] The decline of Greek-style yogurt has allowed Icelandic skyr to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $173 million.[32]
Yogurt (plain yogurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus, and selenium (14 to 19% DV; table).
As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.[38] Meta-analyses found that consuming 80 grams per day of low-fat yogurt was associated with a lower risk of developing type 2 diabetes[37] and a lower incidence of hip fracture in post-menopausal women.[39] A 2021 review found a cause-and-effect relationship between yogurt consumption and improved lactose tolerance and digestion, and that potential associations exist between yogurt consumption and improving bone health, as well as lowering the risk of some diseases, including cancers and metabolic syndrome.[40]
Dahi is a yogurt from the Indian subcontinent, known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi ("sour milk"), one of the five elixirs, or panchamrita, often used in Hindu ritual. Sweetened dahi (mishti doi or meethi dahi) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd).
Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes.[44] Yogurt is common in Nepal, where it is served as both an appetizer and dessert. Locally called dahi, it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. In Tibet, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.
In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal. Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews.
Matsoni is a Georgian yogurt in the Caucasus and Russia. Tarator and cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator.
Khyar w Laban (cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Jameed, yogurt salted and dried to preserve it, is consumed in Jordan. Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo. It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.[45]
To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom.[46] The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.[46]
Lassi is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi.[47] Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp.[47]
Strained yogurt has been strained through a filter, traditionally made of muslin and more recently of paper or non-muslin cloth. This removes the whey, giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency.[51] Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls. 041b061a72