Professional Documents
Culture Documents
Yogurt
Yogurt
Yogurt
Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt)
also spelled yoghurt, yogourt or yoghourt, is a food produced Yogurt
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, yaks and plant
milks 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.
Contents
Etymology and spelling
History
Market and consumption
Nutrition
Health and safety
Varieties and presentation
Sweetened and flavored
Straining
Beverages
Plant-based yogurt
Production
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Commercial yogurt
Lactose intolerance
Gallery
See also
Other fermented dairy products
References
External links
In English, the several variations of the spelling of the word include yogurt, yoghurt, and to a lesser
extent yoghourt or yogourt.[6]
History
Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have
originated on the surface of a plant.[7] 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.[8] The origins of yogurt are unknown, but it is thought to have
been invented in Mesopotamia around 5000 BC.[9] In ancient Indian records, the combination of
yogurt and honey is called "the food of the gods".[10] Persian traditions hold that "Abraham owed his
fecundity and longevity to the regular ingestion of yogurt".[11]
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Some accounts suggest that Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard
seeds and cinnamon.[20] 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.[20][21] Being
grateful, the French king spread around the information about the food that had cured him.
Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central
Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and the
Indian subcontinent. Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva, first
examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical
and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called Bacillus
bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus). The Russian biologist and Nobel
laureate Ilya Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and
hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of
Bulgarian peasants.[22] Believing Lactobacillus to be essential for good health, Mechnikov worked to
popularize yogurt as a foodstuff throughout Europe.
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.[23]
Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by
Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form
for those with digestive intolerance and for home culturing.[24] It was popularized by John Harvey
Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas,[25] and later by
Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in
Andover, Massachusetts in 1929.[26][27]
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.[28] 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.[29] 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.[30]
Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019. The decline of
Greek-style yogurt has allowed Icelandic style yogurt to gain a foothold in the United States with sales
of the Icelandic style yogurt increasing 24 percent in 2018 to $173 million.[31]
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Nutrition
Yogurt (plain yogurt from Yogurt, Greek, plain
whole milk) is 81% water, (unsweetened), whole milk
9% protein, 5% fat, and 4% (daily value)
carbohydrates, including
4% sugars (table). A 100- Nutritional value per 100 g (3.5 oz)
gram amount provides Energy 406 kJ (97 kcal)
Yogurt in a refrigerator in a 406 kilojoules (97 kcal) of
supermarket Carbohydrates 3.98 g
dietary energy. As a
Sugars 4.0 g
proportion of the Daily
Dietary fiber 0g
Value (DV), a serving of
yogurt is a rich source of vitamin B12 (31% DV) and riboflavin Fat 5.0 g
(23% DV), with moderate content of protein, phosphorus, and Protein 9.0 g
selenium (14 to 19% DV; table). Vitamins Quantity%DV†
Vitamin A equiv.
26 μg 0%
beta-Carotene
22 μg
lutein zeaxanthin
Thiamine (B1) 0.023 mg 2%
Riboflavin (B2) 0.278 mg 23%
Niacin (B3) 0.208 mg 1%
Pantothenic acid (B5) 0.331 mg 7%
Vitamin B6 0.063 mg 5%
Folate (B9) 5 μg 1%
Vitamin B12 0.75 μg 31%
Choline 15.1 mg 3%
Vitamin C 0 mg 0%
Minerals Quantity%DV†
Calcium 100 mg 10%
Iron 0 mg 0%
Magnesium 11 mg 3%
Manganese 0.009 mg 0%
Phosphorus 135 mg 19%
Potassium 141 mg 3%
Sodium 35 mg 2%
Zinc 0.52 mg 5%
Other constituents Quantity
Selenium 9.7 µg
Water 81.3 g
Units
μg = micrograms • mg = milligrams
IU = International units
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†Percentagesare roughly approximated
Comparison of whole milk and plain yogurt from whole milk, one
cup (245 g) each using US recommendations for adults.
Property Milk[32] Yogurt[33]
610 kJ
Energy 620 kJ (149 kcal)
(146 kcal)
Total carbohydrates 12.8 g 12 g
Total fat 7.9 g 8.5 g
Cholesterol 24 mg 32 mg
Protein 7.9 g 9g
Calcium 276 mg 296 mg
Phosphorus 222 mg 233 mg
Potassium 349 mg 380 mg
Sodium 98 mg 113 mg
Vitamin A 249 IU 243 IU
Vitamin C 0.0 mg 1.2 mg
Vitamin D 96.5 IU ~
Vitamin E 0.1 mg 0.1 mg
Vitamin K 0.5 μg 0.5 μg
Thiamine 0.1 mg 0.1 mg
Riboflavin 0.3 mg 0.3 mg
Niacin 0.3 mg 0.2 mg
Vitamin B6 0.1 mg 0.1 mg
Folate 12.2 μg 17.2 μg
Vitamin B12 1.1 μg 0.9 μg
Choline 34.9 mg 37.2 mg
Betaine 1.5 mg ~
Water 215 g 215 g
Ash 1.7 g 1.8 g
Tilde (~) represents missing or incomplete data. The above shows little difference exists between
whole milk and yogurt made from whole milk with respect to the listed nutritional constituents.
Because it may contain live cultures, yogurt is often associated with probiotics, which have been
postulated as having positive effects on immune, cardiovascular or metabolic health.[34][35][36]
However, to date high-quality clinical evidence has been insufficient to conclude that consuming
yogurt lowers the risk of diseases or otherwise improves health.[37]
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Yogurt made with raw milk can be contaminated with bacteria that can cause significant illness and
death, including Listeria, Cryptosporidium, Campylobacter, Brucella, E.Coli and Salmonella.[38]
Yogurts can also be contaminated with Aflatoxin producing Aspergillus flavus, Aspergillus parasiticus
and Aspergillus nomius.[39]
Contamination occurs in traditionally prepared yogurts more often than industrially processed ones,
but may affect the latter as well if manufacturing and packaging practices are suboptimal.[39]
When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to
penetrate deeply under the surface where it spreads.[40]
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.[42]
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To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers
with fruit or fruit jam on the bottom.[43] 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.[43]
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.[44] 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.[44]
Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial
yogurt.[43][45] Some yogurts contain added modified starch,[46] pectin (found naturally in fruit) or
gelatin to create thickness and creaminess. This type of yogurt may be marketed under the name
Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream
line", are made with whole milk which has not been homogenized so the cream rises to the top. In
many countries, sweetened, flavored yogurt is common, typically sold in single-serving plastic
cups.[43] Common flavors may include vanilla, honey, and toffee, and various fruits.[43][45] In the
early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became
common.[45] There is concern about the health effects of sweetened yogurt due to its high sugar
content,[43] although research indicates that use of sugar in yogurt manufacturing has decreased since
2016 in response to WHO and government initiatives to combat obesity.[43][47]
Straining
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sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic.
Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and
sometimes fruits such as mango or pineapple.
In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes
added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt". In Britain the name
"Greek" may only be applied to yogurt made in Greece.[50]
Beverages
Ayran, doogh ("dawghe" in Neo-Aramaic) or dhallë is a yogurt-based, salty drink. It is made by mixing
yogurt with water and (sometimes) salt.
Borhani (or burhani) is a spicy yogurt drink from Bangladesh. It is usually served with kacchi biryani
at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (mentha),
mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green
chili pepper paste and sugar are often added.
Lassi is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially
flavored with rosewater, mango or other fruit juice. Salty lassi is usually flavored with ground, roasted
cumin and red chilies, may be made with buttermilk.
An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with burek and
other baked goods in the Balkans. Sweetened yogurt drinks are the usual form in Europe (including
the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable
yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are
more like smoothies.
Plant-based yogurt
A variety of plant milk yogurts appeared in the 2000s, using soy milk, rice milk, and nut milks such as
almond milk and coconut milk fermented with cultures. These yogurts may be suitable for people with
lactose intolerance or those who prefer plant-based foods such as vegetarians or vegans.[51] Plant-
based milks have different structures and components than dairy milk. Though they can be used to
make many products similar to those made from dairy, there are differences in taste and texture. For
example, "soy, almond, [and] coconut yogurts do not have the same delicate and smooth structure
that conventional yogurts have."[52] Since plant-based milks do not contain lactose (the food of
Streptococcus thermophilus and Lactobacillus bulgaricus), plant-based yogurts usually contain
different bacterial strains than a dairy yogurt, such as Lactobacillus casei, Lactobacillus rhamnosus,
and Bifidobacterium bifidum.[53] Plant-based yogurts also vary considerably in their nutrition and
ingredients, and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.[53]
In Europe, companies may not market their plant-based products using the word "yogurt" since that
term is reserved for products of animal origin only — per European Union regulation 1308/2013 and
a 2017 ruling in the Court of Justice of the European Union.[54][55]
Production
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Milk with a higher concentration of solids than normal milk may be used; the higher solids content
produces a firmer yogurt. Solids can be increased by adding dried milk.[57] The yogurt-making
process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are
necessary to ensure a safe product. Acidity alone has been questioned by recent outbreaks of food
poisoning by E. coli O157:H7 that is acid-tolerant. E. coli O157:H7 is easily destroyed by
pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing
proteins.[58] The microorganisms that turn milk into yogurt can tolerate higher temperatures than
most pathogens, so that a suitable temperature not only encourages the formation of yogurt, but
inhibits pathogenic microorganisms. Once the yogurt has formed it can, if desired, be strained to
reduce the whey content and thicken it.
Commercial yogurt
Two types of yogurt are supported by the Codex Alimentarius for import and export.[59]
Pasteurized yogurt ("heat treated fermented milk")[59] is yogurt pasteurized to kill bacteria.[60]
Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria,
with Lactobacillus added in measured units before packaging.
Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with Lactobacillus added
before packaging.
Under US Food and Drug Administration regulations, milk must be pasteurized before it is cultured,
and may optionally be heat treated after culturing to increase shelf life.[61] Most commercial yogurts
in the United States are not heat treated after culturing, and contain live cultures.
Yogurt with live cultures[62][63][64] is more beneficial than pasteurized yogurt for people with lactose
malabsorption.[65]
Lactose intolerance
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to
digest lactose, a sugar found in dairy products. In 2010, the European Food Safety Authority (EFSA)
determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli)
that are able to digest the lactose in other dairy products.[65] The scientific review by EFSA enabled
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yogurt manufacturers to use a health claim on product labels, provided that the "yogurt should
contain at least 108 CFU live starter microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and
Streptococcus thermophilus) per gram. The target population is individuals with lactose
maldigestion."[65]
Gallery
See also
Fermented milk products Probiotic
Frozen yogurt Rice milk
List of dairy products Soy yogurt
Plant milk List of yogurt-based dishes and beverages
Amasi Ryazhenka
Chal Shanklish
Crème fraîche Skyr
Curd Smetana
Filmjölk Sour cream
Kefir Varenets
Kumis Viili
Quark
References
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49. Hui, ed. Ramesh C. Chandan, associate editors, Charles H. White, Arun Kilara, Y. H. (2006).
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(1. ed.). Ames (Iowa): Blackwell. p. 364. ISBN 9780813823041.
50. 'Greek' yogurt Chobani firm loses legal battle (https://www.bbc.co.uk/news/business-25954228).
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51. Barnes A (17 January 2019). "Choosing Dairy-Free In 2019: Chobani Disrupting Yogurt Market
With Plant-Based Product" (https://www.forbes.com/sites/amybarnes/2019/01/17/going-dairy-free-
in-2019-chobani-disrupting-yogurt-market-with-plant-based-product/#1756803b73ca). Forbes.
Retrieved 30 March 2019.
52. McClements, David Julian; Newman, Emily; McClements, Isobelle Farrell (12 February 2019).
"Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and
Performance" (https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12505). Comprehensive
Reviews in Food Science and Food Safety. 18 (6): 2047–2067. doi:10.1111/1541-4337.12505 (htt
ps://doi.org/10.1111%2F1541-4337.12505). PMID 33336952 (https://pubmed.ncbi.nlm.nih.gov/333
36952) – via Wiley Online Library.
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daysdietitian.com/newarchives/1218p28.shtml). www.todaysdietitian.com.
54. Cornall, Jim (13 June 2017). "European Court of Justice says purely plant-based products can't
use dairy names" (https://www.dairyreporter.com/Article/2017/06/14/Plant-based-products-can-t-u
se-dairy-names-European-Court-of-Justice). dairyreporter.com.
55. "European Court Prohibits Use of Dairy Names for NonDairy Products" (https://apps.fas.usda.gov/
newgainapi/api/report/downloadreportbyfilename?filename=european%20court%20prohibits%20u
se%20of%20dairy%20names%20for%20non-dairy%20products_brussels%20useu_eu-28_7-11-2
017.pdf) (PDF) (PDF). USDA Foreign Agricultural Service. 11 July 2017. "In its June 14 ruling, the
ECJ concluded that for marketing and advertising purposes, in principle, the designations "milk",
"cream", "butter", "cheese" and "yogurt" are reserved under EU law for products of animal origin
only. The ECJ ruling prohibits the use of dairy names in association with purely plantbased
products unless the names are included in an EU list of exceptions. The ECJ also clarifies that
this prohibition applies even when the plant origin of the product concerned is provided because
the addition of descriptive and explanatory terms cannot completely rule out consumer confusion."
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Yogurt: A Comparison of Vat Versus Continuous Heating Systems of Milk" (https://doi.org/10.316
8%2Fjds.S0022-0302%2886%2980706-8). Journal of Dairy Science. 69 (10): 2593–2603.
doi:10.3168/jds.S0022-0302(86)80706-8 (https://doi.org/10.3168%2Fjds.S0022-0302%2886%298
0706-8).
https://en.wikipedia.org/wiki/Yogurt 14/15
8/13/2021 Yogurt - Wikipedia
External links
The dictionary definition of yogurt at Wiktionary
https://en.wikipedia.org/wiki/Yogurt 15/15