Yogurt
Fermented dairy product | |
Place of origin | Turkey |
---|---|
Serving temperature | Chilled |
Main ingredients | Milk, bacteria |
Yogurt (
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.[3]
The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.[4][5]
Etymology and spelling
The word for yogurt is derived from the
In English, spelling variations include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt.[6] In the United Kingdom, the word is usually spelled yoghurt while in the United States the spelling is yogurt. In Australia, New Zealand and South Africa, the British spelling is dominant. Canada has its own spelling, yogourt, a minority variant of the French yaourt, although yogurt and yoghurt are also used.[9]
History
Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant.[10] 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.[11] The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times.[12][13][14]
The cuisine of
Some accounts suggest that
Until the 1900s, yogurt was a staple in diets of people in the
Industrialization of yogurt production is credited to
Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by
Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "
Market and consumption
In 2017, the average American ate 13.7 pounds (6.2 kg) of yogurt. The average consumption of yogurt has been declining since 2014.[citation needed]
Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019.[where?] The decline of Greek-style yogurt has allowed Icelandic skyr to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $173 million.[35]
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 406 kJ (97 kcal) |
3.98 g | |
Sugars | 4.0 g |
Dietary fiber | 0 g |
5.0 g | |
9.0 g | |
Niacin (B3) | 1% 0.208 mg |
Pantothenic acid (B5) | 7% 0.331 mg |
Vitamin B6 | 4% 0.063 mg |
Folate (B9) | 1% 5 μg |
Vitamin B12 | 31% 0.75 μg |
Choline | 3% 15.1 mg |
Vitamin C | 0% 0 mg |
Minerals | Quantity %DV† |
Calcium | 8% 100 mg |
Iron | 0% 0 mg |
Magnesium | 3% 11 mg |
Manganese | 0% 0.009 mg |
Phosphorus | 11% 135 mg |
Potassium | 5% 141 mg |
Sodium | 2% 35 mg |
Zinc | 5% 0.52 mg |
Other constituents | Quantity |
Selenium | 9.7 µg |
Water | 81.3 g |
†Percentages estimated using US recommendations for adults,[36] except for potassium, which is estimated based on expert recommendation from the National Academies.[37] |
Yogurt (plain yogurt from whole milk) is 81% water, 9%
Property | Milk[38] | Yogurt[39] |
---|---|---|
Energy | 610 kJ (146 kcal) | 620 kJ (149 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 | 9 g |
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.
Health research
Because it may contain live cultures, yogurt is often associated with
As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.[43] Meta-analyses found that consuming 80 grams per day of low-fat yogurt was associated with a lower risk of developing type 2 diabetes[42] and a lower incidence of hip fracture in post-menopausal women.[44] A 2021 review found a cause-and-effect relationship between yogurt consumption and improved lactose tolerance and digestion, and that potential associations exist between yogurt consumption and improving bone health, as well as lowering the risk of some diseases, including cancers and metabolic syndrome.[45]
Safety
Yogurt made with raw milk can be contaminated with bacteria that can cause significant illness and even result in death, including Listeria, Cryptosporidium, Campylobacter, Brucella, Escherichia coli and Salmonella.[46] Yogurts can also be contaminated with aflatoxin-producing Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius.[47]
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.[47]
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.[48]
Varieties and presentation
Dahi is a yogurt from the Indian subcontinent, known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi ("sour milk"), one of the five elixirs, or panchamrita, often used in Hindu ritual. Sweetened dahi (mishti doi or meethi dahi) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd).
In
Sweetened and flavored
This section needs additional citations for verification. (January 2020) |
To offset its natural
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.[52] 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.[52]
Large amounts of sugar – or other
Straining
Strained yogurt has been strained through a filter, traditionally made of
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called
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.[58]
Beverages
Ayran,
An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with
Production
Preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live
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.
Commerce
Two types of yogurt are supported by the Codex Alimentarius for import and export.[62]
- Pasteurized yogurt ("heat treated fermented milk")[62] is yogurt pasteurized to kill bacteria.[63]
- Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with Lactobacillus added in measured units before packaging.[dubious ]
- 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.[64] Most commercial yogurts in the United States are not heat treated after culturing, and contain live cultures.
Yogurt with live cultures[65][66][67] is more beneficial than pasteurized yogurt for people with lactose malabsorption.[68]
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.[68] The scientific review by EFSA enabled 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".[68] A 2021 review found that yogurt consumption could improve lactose tolerance and digestion.[45]
Plant-based products
A variety of plant-based yogurt alternatives appeared in the 2000s, using
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
Gallery
-
Sweet Yoghurt, made and contained in pots of clay are kept for sale, Bangladesh.
-
Ayran is a savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt.
-
Raita is a condiment made with yogurt in the Indian subcontinent.
-
Dadiah in a market
-
Homemade yogurt incubator
See also
References
- ^ "YOGURT | meaning in the Cambridge English Dictionary". dictionary.cambridge.org. Retrieved 17 February 2020.
- ^ a b "Yogurt: from Part 131 – Milk and Cream. Subpart B – Requirements for Specific Standardized Milk and Cream, Sec. 131.200". Code of Federal Regulations, Title 21, US Food and Drug Administration. 1 April 2016.
- ISBN 9780824753320.
- ^ Clark M. "Creamy Homemade Yogurt Recipe". NYT Cooking. Retrieved 19 March 2017.
- ^ "The Science of Great Yogurt". Retrieved 28 September 2021.
- ^ a b c d "Yogurt". Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins. 2012. Retrieved 21 March 2017.
- ^ Redhouse, James W. (1890). A Turkish and English Lexicon. pp. 2215–2216.
- ^ "yoğurt". Nişanyan Sözlük (in Turkish). Retrieved 14 January 2024.
- ISBN 0195418166.
- ^ "The sequence of the lactobacillus genome in yogurt unveiled". 16 June 2006. Retrieved 16 January 2012.
- ^ "Yogurt Culture Evolves". livescience.com. 9 June 2006. Retrieved 16 January 2012.
- ^ "Source: Courrier International, December 2014 (in french)" (PDF).
- ^ Ramani, Madhvi. "The country that brought yoghurt to the world". www.bbc.com.
- ^ Yogurt, ancient food in the 21st century page 29
- ISBN 0-415-15657-2.
- ISBN 9780313330032.
Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into ...
- ^ ISBN 9780761164548.
...something like yogurt was known to Greeks since classical times – a sort of thickened sour milk called Pyriate or oxygala. Oxi meant "sour" or "vinegar"; gala, "milk". Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today.
- ^ ISBN 9780313086892.
Oxygala, however, a form of yogurt, was eaten and sometimes mixed with honey. Ancient Greek and Roman cuisine did not rely on non-cultured milk products, which can be explained in part because without refrigeration milk becomes sour ...
- ^ The Natural History of Pliny, tr. John Bostock, Henry Thomas Riley, London: Bell, 1856–93, Volume 3 (book 11, section 239), p. 84: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavor, as well as a rich butter".
- ^ ISBN 9789757878001. Retrieved 11 August 2009.
- ^ a b Ögel B (1978). Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü. Kültür Bakanlığı Yayınları. p. 35. Retrieved 11 August 2009.
- ^ Biancalana A. "Yogurt – Aquavitae". DiWineTaste. Retrieved 21 February 2012.
- ^ ISBN 978-0-87196-417-5. Retrieved 11 August 2009.
- ISBN 978-0-87690-276-9. Retrieved 11 August 2009.
- PMID 15481739.
- ^ a b Lisa Bramen (26 May 2009). "Yogurt pioneer dies at 103". Smithsonian Magazine. Retrieved 7 January 2024.
- ^ "První ovocný jogurt se narodil u Vltavy" (in Czech). ekonomika.idnes.cz. 23 July 2002. Retrieved 27 April 2009.
- ^ Annual report of the Agricultural Experiment Station of the University of Wisconsin (Report). Vol. 25–26 (1907–09 ed.). pp. 29, 197, 205–206.
- ^ "Dr. John Harvey Kellogg". www.museumofquackery.com. 20 April 2010. Retrieved 2 January 2023.
- ^ "Object of the Month". The Massachusetts Historical Society. June 2004.
- ^ "Colombo Yogurt – First U.S. Yogurt Brand – Celebrates 75 Years". Business Wire. 13 May 2004. Archived from the original on 4 October 2013. Retrieved 24 February 2009.
- ISBN 9780199739226.
- ISBN 0803260148.
- ^ "General Mills to discontinue producing Colombo Yogurt". Eagle-Tribune. 29 January 2010. Archived from the original on 28 May 2011. Retrieved 29 April 2010.
- ^ Patton L (17 April 2019). "In the Yogurt World, the Greeks Are Down and Vikings Are Up". Bloomberg News. Retrieved 18 April 2019.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
- )
- ^ "Milk, whole, 3.25% milkfat". Self Nutrition Data, know what you eat. Conde Nast. Retrieved 21 July 2015.
- ^ "Yogurt, plain, whole milk, 8 grams protein per 8 oz". Self Nutrition Data, know what you eat. Conde Nast. Retrieved 21 July 2015.
- PMID 24695886.
- PMID 24695891.
- ^ PMID 26912494.
- PMID 21861940.
- PMID 31603185.
- ^ PMID 32447398.
- ^ "The risks of raw milk". CDC. September 2017.
- ^ .
- ^ Touzalin, Jane. "Some molds you can eat. This one, you shouldn't". The Washington Post.
- PMID 26715081.
- ^ "The technology of traditional milk products in developing countries II. Acidified Milks". www.fao.org. Retrieved 2 January 2023.
- ^ PMID 30228100.
- ^ a b Cloake F (21 May 2015). "How to make the perfect mango lassi". The Guardian. Retrieved 8 January 2020.
- ^ a b c Berry D (20 May 2014). "Building a better yogurt". Food Business News, Sosland Publishing. Retrieved 8 January 2020.
- .
- PMID 31936185.
- ISBN 9780191040726.
- ISBN 9780813823041.
- ^ "'Greek' yoghurt Chobani firm loses legal battle". BBC News. 29 January 2014. Retrieved 2 January 2023.
- ^ "How to Make Homemade Yogurt (Easy, Step-by-Step)". Downshiftology. 17 May 2017. Retrieved 12 April 2023.
- ^ Hutkins R. "Making Yogurt at Home". Univ. of Nebraska. Archived from the original on 23 August 2006. Retrieved 8 January 2013.
- ^ Nummer BA. "Fermenting Yogurt at Home". National Center for Home Food Preservation. Archived from the original on 24 November 2011. Retrieved 8 January 2013.
- ^ a b "Milk and milk products, 2nd Ed. Codex Alimentarius" (PDF). UN Food and Agriculture Organization and World Health Organization. 2011.
- ISBN 9781482223088.
- ^ "Code of Federal Regulations Title 21, Sec. 131.200 Yogurt". US Food and Drug Administration. 1 April 2017.
- S2CID 11673881.
- S2CID 218565763.
- PMID 16887587.
- ^ .
Live yogurt cultures in yogurt improve digestion of lactose in yogurt in individuals with lactose maldigestion
- ^ Barnes A (17 January 2019). "Choosing Dairy-Free In 2019: Chobani Disrupting Yogurt Market With Plant-Based Product". Forbes. Retrieved 30 March 2019.
- S2CID 208556034.
- ^ a b Densie Webb (2018). "The Scoop on Vegan Yogurts – Today's Dietitian Magazine". www.todaysdietitian.com.
- ^ Cornall, Jim (13 June 2017). "European Court of Justice says purely plant-based products can't use dairy names". dairyreporter.com.
- ^ "European Court Prohibits Use of Dairy Names for NonDairy Products" (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.
- ^ Gottlieb, Scott (27 September 2018). "Statement from FDA Commissioner Scott Gottlieb, M.D., on modernizing standards of identity and the use of dairy names for plant-based substitutes". FDA.
- ^ "Milk and Cream Products and Yogurt Products; Final Rule To Revoke the Standards for Lowfat Yogurt and Nonfat Yogurt and To Amend the Standard for Yogurt". Food and Drug Administration. 11 June 2021 – via Federal Register.
- ^ "Yogurt Rule May Aid Consumer Win on Fake Milk – If FDA Follows Through". National Milk Producers Federation. 12 July 2021.
Notes
External links
- The dictionary definition of yogurt at Wiktionary