Home > Yoghurt
Yoghurt ( Turkish: yogurt), or yogurt, less commonly yoghourt, 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.1 Origins
The word derives from the Turkish "yogurt," deriving from the verb yogurtmak, which means "to blend," a reference to how yoghurt is made. In Turkish, the word has a soft g (g), and is pronounced [yaw-ghurt], where the gh is similar to the ch used in loch but voiced. English pronunciation varies in different regions according to the local accent but common pronunciations include /jOg@t/, /jog@rt/, and /jOG@rt/ (using SAMPA).
Yoghurt making involves the introduction of specific "friendly" bacteria into pasteurised milk under very carefully controlled 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, ( curdCurd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). Curd products vary by region and include cottage cheese, quark). Generally a culture includes two or more different bacteria for more complete fermentation; the most commonly used microbes are Streptococcus salivarius and Lactobacillus bulgaricusLactocobacillus bulgaricus Scientific classification Domain: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus Lactocobacillus Species bulgaricus Binomial name Lactocobacillus bulgaricus Lactobacillus bulgari, although sometimes another member of the LactobacillusLactobacillus is a genus of Gram-positive anaerobic bacteria, named as such because most of its members convert lactose to lactic acid. They are common and usually benign inhabitants of the bodies of humans and other animals for example, present in the ga genusSee genus (mathematics) for the use of the term in mathematics. See genus (music) for the use of the term in music. In biology, a genus (plural genera is a grouping in the classification of living organisms having one or more related and morphologically s is used, such as Lactobacillus acidophilusLactocobacillus acidophilus Scientific classification Domain: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus Lactocobacillus Species acidophilus Binomial name Lactocobacillus acidophilus Lactobacillus acid. If the yoghurt is not heated to kill the bacteria after fermentation it is sold as containing "live active culture" (or just as "live" in some countries), which some believe to be nutritionally superior. In SpainThe Kingdom of Spain is a country located in the southwest of Europe. It shares the Iberian Peninsula with Portugal, Gibraltar and Andorra. To the northeast, along the Pyrenees mountain range, it borders France and the tiny principality of Andorra. It inc, the yoghurt producers were divided among those who wanted to reserve the name yogur for live yoghurt and those who wanted to include pasteurised yoghurt under that label (mostly the Pascual Hermanos group).
Pasteurised yoghurt has a shelf lifeShelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. It is most influenced by five primary events: light transmission, gas transmission, heat transmission, humidity transmission, mechanical stresses. Qualit of months and does not require refrigerationRefrigeration (from the Latin frigus frost) is generally the cooling of a body by the transfer of a portion of its heat away from it. Applications include conservation, especially of food, and lowering the temperature of drinks to one that is more agreeab.
Both sides submitted scientific studies claiming differences or their lack between both varieties.
Eventually the Spanish government allowed the label yogur pasteurizado instead of the former postre lácteo ("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 in fat as the milk it is made from.
