YOGURT

I. Definition
- Yogurt is a staple food in several cultures, originating from countries in
Western Asia and the Middle East. Yogurt is made when heated milk is
combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus
thermophilus, and left to sit for several hours at a warm temperature (110-
115°F).
- Additional types of lactobacilli and bifidobacteria may be added. The bacteria
convert the sugar in milk, called lactose, to lactic acid, which thickens the milk
and develops its distinctive tart flavor.
II. Ingradient
- Ingredients of yogurt include the following ingredients:
 Milk
 Sugars
 Fats
 Stabilizers
 Emulsifiers
 Fruit
 Flavors
 A bacterial culture
III. Procedure
 IV.

History
1. Story of yogurt
- Yogurt (also spelled “yoghurt” or “yoghourt”) is consid-
ered by most regulatory agencies worldwide to be a
fermented milk product that provides digested lactose
and specifically defined, viable bacterial strains,
typically Streptococcus thermophilus and Lactobacillus
bulgaricus. It is a source of several essential nutrients,
including protein, calcium, potassium, phosphorus,
and vitamins B
- Yogurt is an ancient food that has gone by many
names over the millennia: katyk (Armenia), dahi
(India), zabadi (Egypt), mast (Iran), leben raib (Saudi
Arabia), laban (Iraq and Lebanon), roba (Sudan),
iogurte (Brazil), cuajada (Spain), coalhada (Portugal),
dovga (Azerbaijan), and matsoni (Georgia, Russia, and
Japan). It is believed that milk products were incorpo-
rated into the human diet around 10 000–5000 BC, with
the domestication of milk-producing animals (cows,
sheep, and goats, as well as yaks, horses, buffalo, and
camels).
- However, milk spoiled easily, making it diffi-
cult to use. At that time, herdsmen in the Middle East
carried milk in bags made of intestinal gut. It was dis-
covered that contact with intestinal juices caused the
milk to curdle and sour, preserving it and allowing for
conservation of a dairy product for extended periods of
time.
- Today, there are more than 700 yogurt
and cheese products found in Indian cuisine. For mil-
lennia, making yogurt was the only known safe method
for preserving milk, other than drying it. Yogurt was
well known in the Greek and Roman empires, and the
Greeks were the first to mention it in written references
in 100 BC, noting the use of yogurt by barbarous na-
tions. In the Bible (Book of Job), Abraham owed his
longevity and fecundity to yogurt consumption, and
there is reference to the “Land of Milk and Honey,”
which many historians have interpreted to be a refer-
ence to yogurt.

* A Brief story of Yogurt

- The word yogurt is Turkish in origin, and comes from the verb "yogurmak" (to
thicken). In fact, it is believed that yogurt was being made in Turkey as far back
as
the 6th century BCE.
- For centuries, yogurt was made only within the home and not for mass
production.
- That all changed when in 1905 Bulgarian microbiologist Stamen Grigorov
discovered Lactobacillus bulgaricus, the bacteria strain that ferments milk into
yogurt.
- Soon after Grigorov's breakthrough discovery, Danone, (or as we know it in
the US, Dannon), began to produce commercialized yogurt in 1919 in
Barcelona, Spain.

2. Inventor
 - In the early 1900s, a Bulgarian scientist
called Dr. Stamen Grigorov, found an
agent causing Bulgarian yogurt
fermentation – a specific bacillus.
Grigorov went on to pinpoint two more
bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which
coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He
also discovered that these two bacteria are not part of the micro-flora that exists
in the human intestinal tract; however, they turn out to be very beneficial to it
when introduced in it.

- Interested in Dr. Grigorov’s discoveries, another scientist, the Russian Ilya

Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to
discover that more people lived to the age of 100 in Bulgaria than in any of the
36 other countries he studied. He directly linked this to the country’s most
traditional food – yogurt. According to Metchnikoff’s research, the aging
process results from the activity of putrefactive (proteolytic) microbes
producing toxic substances in the large bowel. He knew that milk fermented
with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of
the low pH produced by the fermentation of lactose. Based on these facts,
Metchnikoff proposed that consumption of fermented milk would “seed” the
intestine with harmless lactic-acid bacteria and decrease the intestinal pH and
that this would suppress the growth of proteolytic bacteria, that he called
“Bulgarian Bacillus” (read more about Lactobacillus Bulgaricus).

* Since then, yogurt has been credited with having a number of healthy effects
on the human body, including reducing cholesterol, reducing unhealthy bacteria
in the gastro-intestinal tract, increasing calcium levels and producing cancer-
suppressing compounds.

3. Timeline
- Yogurt has been consumed for millenia, perhaps as far back as 6000-5000
BCE in Mesopotamia. The health benefits of yogurt first appeared in ancient
Indian ayurvedic scripts dating back to 6000 BCE and there are even accounts
of yogurt consumption in ancient Egypt written in hieroglyphs. Production of
dairy, which is dense in nutrients, became possible with the domestication of
large mammals like cows and horses between 10000 and 5000 BCE. But who
would have thought that yogurt was probably invented accidentally? It’s likely
that the first yogurt was created in the Middle East where milk was carried in
bags made of animal intestines. In the warm climate, the intestinal juices from
the bags mixed with the curdled milk, effectively preserving it and transforming
it into yogurt.
-  But it wasn’t until early 1900 that a Bulgarian student named Stamen
Grigorov discovered and observed the lactic acid-producing bacterium B.
Bulgaricus
- 1950: Health specialist Gayelord Hauser launches the book “Look Younger,
Live Longer’’, many people know the benefits of yogurt
- 1962: The US Food and Drug Administration (FDA) has made a decision that
yogurt manufacturers do not need to give health recommendations to
consumers.
- 1986: Sales increased dramatically with 1 huge number, yogurt sales have
soared more than 500% since 1950
- Nowadays: popular and diverse in forms.
Fermented milk products like yogurt provide calcium, phosphorus, and protein, all nutrients influencing bone
growth and bone loss. Prebiotics like inulin, which may be added to yogurt, as well as probiotics contained in
yogurt, can modulate intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt
consumption may ensure a more regular ingestion of milk products and higher compliance, because of various
flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency–
induced bone loss appear to benefit from pre- or probiotics ingestion, which modifies microbiota composition
and metabolism. One yogurt a day is cost-effective in the general population above the age of 70 years and in all
age groups in women with low bone mineral density or prevalent vertebral fracture..