Yoghurt
9238
Food & Beverage > Recipes
Mar 1, 2007
Mar
Yoghurt
Yoghurt (yogurt AmE), less commonly yoghourt, joghurt or yogourt, is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of milk sugar (lactose) into lactic acid that gives yoghurt its gel-like texture and characteristic tang. It is often sold in a fruit, vanilla, or chocolate flavour, but can also be unflavoured.
History
There is evidence of cultured milk products being produced as food for at least 4,500 years, since the 3rd millennium BC. The Bulgars (also Hunno-Bulgars), a Turkic-speaking people from Aryian-Pamirian origin, migrated into Europe starting from the 2nd century AD, eventually settling on the Balkans by the end of the 7th century AD. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goat skin bags used for transportation.
Yoghurt remained primarily a food of India, Central Asia, Western Asia, South Eastern Europe and Central Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorized that heavy consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yoghurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. In 1919 he started a commercial yoghurt plant in Barcelona, naming the business Danone after his son ? better known in the United States as 'Dannon'.
Yoghurt with added fruit marmalade was invented (and patented) in 1933 in dairy Radlick? Ml?k?rna in Prague. The original intention of this combination was to protect yoghurt better against decay.
Yoghurt was first commercially produced and sold in the United States in 1929 by Armenian immigrants, Rose and Sarkis Colombosian, whose family business later became Colombo Yogurt.
Contents
Yoghurt making involves the introduction of specific "friendly" bacteria into milk under controlled (very carefully in industrial settings) temperature and environmental conditions. The bacteria ingest the natural milk sugars and release lactic acid as a waste product; the increased acidity, in turn, causes the milk proteins to tangle into a solid mass, (curd, denature). The increased acidity (pH=4?5) also prevents the proliferation of other potentially pathogenic bacteria. To be named yoghurt, the product should at least contain the bacteria Streptococcus salivarius ssp thermophilus and Lactobacillus bulgaricus (official name Lactobacillus delbrueckii ssp. bulgaricus). Often these are co-cultured with other lactic acid bacteria for either taste or health effects (probiotics). These include L. acidophilus, Lactobacillus casei and Bifidobacterium species.
In most countries a product may only be called yoghurt if there are live bacteria present in the final product. Pasteurized products (which have no living bacteria) are named fermented milk (drink).
In the US non-pasteurized yoghurt is sold as containing "live active culture" (or just as "live" ), which some believe to be nutritionally superior. In Spain, the yoghurt producers were divided among those who wanted to reserve the name yogurt for live yoghurt and those who wanted to include pasteurised yoghurt under that label (mostly the Pascual Hermanos group). Pasteurized yoghurt has a shelf life of months and does not require refrigeration. Both sides submitted scientific studies claiming differences or lack thereof between both varieties. Eventually the Spanish government allowed the label yogur pasteurizado instead of the former postre l?cteo ("dairy dessert").
Because live yoghurt culture contains enzymes that break down lactose, some individuals who are otherwise lactose intolerant find that they can enjoy yoghurt without ill effects. Nutritionally, yoghurt is rich in protein as well as several B vitamins and essential minerals, and it is as low or high in fat as the milk it is made from.
Non-sweetened drinkable yoghurt is typically sold in the West under the name "(cultured) buttermilk." This term is a misnomer, as the drink has little in common with "true" buttermilk and is, in fact, most similar to kefir.
Presentation
Yoghurt is often sold sweetened and flavoured, or with added fruit on the bottom (sometimes referred to as fruit bottom), to offset its natural sourness. If the fruit is already stirred into the yoghurt, it is sometimes referred to as Swiss-style. Most yoghurt in the United States has pectin or gelatin added. Some specialty yoghurts have a layer of fermented fat at the top similar to cream cheese (e.g. brands like Brown Cow Yoghurt). Fruit jam is used instead of raw fruit pieces in the case of fruit yoghurts so that they can be stored for weeks.
History
There is evidence of cultured milk products being produced as food for at least 4,500 years, since the 3rd millennium BC. The Bulgars (also Hunno-Bulgars), a Turkic-speaking people from Aryian-Pamirian origin, migrated into Europe starting from the 2nd century AD, eventually settling on the Balkans by the end of the 7th century AD. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goat skin bags used for transportation.
Yoghurt remained primarily a food of India, Central Asia, Western Asia, South Eastern Europe and Central Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorized that heavy consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yoghurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. In 1919 he started a commercial yoghurt plant in Barcelona, naming the business Danone after his son ? better known in the United States as 'Dannon'.
Yoghurt with added fruit marmalade was invented (and patented) in 1933 in dairy Radlick? Ml?k?rna in Prague. The original intention of this combination was to protect yoghurt better against decay.
Yoghurt was first commercially produced and sold in the United States in 1929 by Armenian immigrants, Rose and Sarkis Colombosian, whose family business later became Colombo Yogurt.
Contents
Yoghurt making involves the introduction of specific "friendly" bacteria into milk under controlled (very carefully in industrial settings) temperature and environmental conditions. The bacteria ingest the natural milk sugars and release lactic acid as a waste product; the increased acidity, in turn, causes the milk proteins to tangle into a solid mass, (curd, denature). The increased acidity (pH=4?5) also prevents the proliferation of other potentially pathogenic bacteria. To be named yoghurt, the product should at least contain the bacteria Streptococcus salivarius ssp thermophilus and Lactobacillus bulgaricus (official name Lactobacillus delbrueckii ssp. bulgaricus). Often these are co-cultured with other lactic acid bacteria for either taste or health effects (probiotics). These include L. acidophilus, Lactobacillus casei and Bifidobacterium species.
In most countries a product may only be called yoghurt if there are live bacteria present in the final product. Pasteurized products (which have no living bacteria) are named fermented milk (drink).
In the US non-pasteurized yoghurt is sold as containing "live active culture" (or just as "live" ), which some believe to be nutritionally superior. In Spain, the yoghurt producers were divided among those who wanted to reserve the name yogurt for live yoghurt and those who wanted to include pasteurised yoghurt under that label (mostly the Pascual Hermanos group). Pasteurized yoghurt has a shelf life of months and does not require refrigeration. Both sides submitted scientific studies claiming differences or lack thereof between both varieties. Eventually the Spanish government allowed the label yogur pasteurizado instead of the former postre l?cteo ("dairy dessert").
Because live yoghurt culture contains enzymes that break down lactose, some individuals who are otherwise lactose intolerant find that they can enjoy yoghurt without ill effects. Nutritionally, yoghurt is rich in protein as well as several B vitamins and essential minerals, and it is as low or high in fat as the milk it is made from.
Non-sweetened drinkable yoghurt is typically sold in the West under the name "(cultured) buttermilk." This term is a misnomer, as the drink has little in common with "true" buttermilk and is, in fact, most similar to kefir.
Presentation
Yoghurt is often sold sweetened and flavoured, or with added fruit on the bottom (sometimes referred to as fruit bottom), to offset its natural sourness. If the fruit is already stirred into the yoghurt, it is sometimes referred to as Swiss-style. Most yoghurt in the United States has pectin or gelatin added. Some specialty yoghurts have a layer of fermented fat at the top similar to cream cheese (e.g. brands like Brown Cow Yoghurt). Fruit jam is used instead of raw fruit pieces in the case of fruit yoghurts so that they can be stored for weeks.
Content Provider: http://www.traffichelp4u.com
Related pages: Yogurt recipes, vanilla yogurt recipe, and strawberry yogurt recipe. All text is available under the terms of the GNU Free Documentation license. Courtesy of: Articles, and web design company
Write a Review
Add to My Favorite
Refer it to Friend
Report Article
Other links owned by this user
1. Cappuccino
Cappuccino is an Italian beverage, prepared with espresso and milk. A ppuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would ll for 1/3 espresso and 2/3 microfoam. A ppuccino differs from a
Category:
Chili (or in Texas, known formally as chili con carne) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chile peppers. Variations, either geographic or by personal preference may add
Category:
Early life Ciara was born in Austin, Texas to Carlton Clay Harris and Jackie Smith. During her childhood her father was in the military so she has lived in several countries, but claims Atlanta, Georgia as her hometown. She has said that it was
Category:
4. Dentistry
Dentistry is the art and science of prevention, diagnosis, and treatment of conditions, diseases, and disorders of the oral cavity, the maxillofacial region, and its associated structures as it relates to human beings. A dentist is a doctor qualified to
Category:
In Egyptian mythology, Ptah (also spelt Peteh) was the deification of the primordial mound in the Ennead cosmogony, which was more literally referred to as Ta-tenen (also spelt Tathenen), meaning risen land, or as Tanen, meaning submerged land. The
Category:
A motorcycle is a two-wheeled vehicle powered by an engine. The wheels are in-line, and at higher speed the motorcycle remains upright and able by virtue of gyroscopic forces; at lower speeds continual readjument of the eering by the rider gives
Category:
7. Fondue
Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("r?chaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents
Category:
A dedicated hosting service, dedicated server, or managed hosting service is a type of Internet hosting where e client leases an entire server not shared wi anyone. This is more flexible an shared hosting, as organizations have full control over
Category:
Osiris (Greek language, also Usiris; the Egyptian language name is variously transliterated Asar, Aser, Ausar, or Ausare) is the Egyptian God of the dead and the underworld. At the height of the ancient Nile civilization, Osiris was regarded as the
Category:
10. Yoghurt
Yoghurt (yogurt AmE), less commonly yoghourt, joghurt or yogourt, is a dairy product produced by bacterial fermentation of lk. Any sort of lk may be used to make yoghurt, but modern production is donated by cow's lk. It is the fermentation of
Category:
The pyramids of Egypt, among the largest constructions ever built by humankind, constitute one of the most potent and enduring symbols of Ancient Egyptian civilization. It is generally accepted by most archaeologists that they were constructed as burial
Category:
Destiny's Child was an American R&B group. Originally a duo and later a quartet, the group eventually became a trio, whose most famous (and final) members were Beyonc? Knowles, Kelly Rowland and Michelle Williams. The group has record sales of 50
Category:
13. Tapioca
Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca
Category:
14. Cookies
In the United States and Canada, a cookie is a small, flat baked ke. (In most English-speaking countries outside North Ameri, it is lled a biscuit.) Origin of name Its name derives from the Dutch word koekje which means little
Category:
Christina Maria Aguilera (born December 18, 1980) is an American pop singer-songwriter. She is noted for her vocal abilities as well as her unorthodox sense of fashion. She began working in the entertainment industry at a relatively young age and rose
Category:
16. Banner ads
A web banner or banner ad is a form of advertising on the World Wide Web. This form of online advertising entails embedding an advertisement into a web page. It is intended to attract traffic to a website by linking them to the web site of the
Category:
Mrshll Bruce Mthers III (born October 17, 1972) is n Americn rpper best known by the stge nme Eminem. He is one of tody's most populr nd controversil rppers, s well s Grmmy nd Oscr winner. He is of mostly Scottish-Americn descent,
Category:
Bowling for Soup is a pop-punk band based in Denton, Texas (but originally from Wichita Falls, Texas) formed in 1994, best known for their singles "Girl All The Bad Guys Want" in 2002 (a 2003 Grammy Award nominee) and "1985" in 2004, a major
Category:
19. Terraced Houses
In architecture and city planning, a terrace, rowhouse, or townhouse (though the latter term can also reer to patio houses) is a style o housing in use since the late 17th century, where a row o identical or mirror-image houses share side walls. The
Category:
20. Espresso
Espresso (Italian) is a flavourful coffee beverage brewed by forcing hot water under high pressure through finely ground coffee. It invented and has undergone development in Italy since the start of the 20th century, but up until the mid 1940s it
Category:
Other links at Food & Beverage > Recipes
A fresh spin on popular coleslaw using fruit, yogurt and nuts. 1 medium firm banana, sliced 2 tablespoons lemon juice 3 cups shredded cabbage 1 (20 oz.) can pineapple tidbits, drained 1 celery rib, chopped 1 (11
Category:
So the weather is fine and warm. A great day to be out and may be to eat out at in the garden and may be have a barbeque. This time I made a menu of a quick and easy meal for you to make. Here is one you will enjoy which is cooked over a barbeque.
Category:
3. Yoghurt
Yoghurt (yogurt AmE), less commonly yoghourt, joghurt or yogourt, is a dairy product produced by bacterial fermentation of lk. Any sort of lk may be used to make yoghurt, but modern production is donated by cow's lk. It is the fermentation of
Category:
There are times, when we are on the lookout for something really tasty to eat, and do not know what to do about it. The food available off the shelf is mostly not good enough, because it has too many preservatives and do not taste natural. Again, we might
Category:
- 6 large green onions - 2 green peppers - 1 or 2 cans of tomatoes (diced or whole) - 3 Carrots - 1 Container (10 oz. or so) Mushrooms - 1 bunch of celery - Half a head of cabbage - 1 package Lipton soup
Category:
Site Sponsor
Directory Statistics
Articles: 68222
Categories: 501
Yahoo Entertainment
