yogurt
Sign in to saveYogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. 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. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is 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.
AI overview
Yogurt is a food made by using bacteria to ferment milk, a process that produces lactic acid and gives yogurt its thick texture and tangy taste. While cow's milk is the most common base, yogurt can also be made from milk of other animals like goats, buffalo, or camels, with each type of milk producing noticeably different results.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Yogurt
- Food.image
- File:Joghurt.jpg
- Food.caption
- A plate of yogurt
- Food.country
- Probably Mesopotamia, Central Asia ~5,000 BC and independently in different places
- Food.type
- Fermented dairy product
- Food.served
- Chilled
- Food.main_ingredient
- Milk, bacteria
- Nutritional value.name
- Yogurt, Greek, plain (unsweetened), whole milk (daily value)
- Nutritional value.kJ
- 406
- Nutritional value.protein
- 9.0 g
- Nutritional value.fat
- 5.0 g
- Nutritional value.carbs
- 3.98 g
Article
21 sectionsContents
- Etymology and spelling
- History
- Nutrition
- Health research
- Safety
- Varieties and presentation
- Sweetened and flavored
- Straining
- Beverages
- Production
- Microstructure
- Rheology
- Commerce
- Lactose intolerance
- Plant-based products
- Ant yogurt
- Gallery
- See also
- Notes
- References
- External links
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. 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. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is 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 is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. 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; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003).