Yogurt

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Source: Wikipedia, the free encyclopedia.
For other uses, see Yogurt (disambiguation).

Yogurt
Fermented dairy product
Place of origin Turkey
Serving temperatureChilled
Main ingredientsMilk, bacteria

Yogurt (

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.[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

romanized: yoğurt,[6] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".[6] It may be related to yoğun, meaning thick or dense. The sounds historically represented by the Arabic letter ghayn in the Turkish language ranging from a voiced velar fricative to a voiced velar plosive were traditionally romanised as "gh" prior to the introduction of a new Latin-based Turkish alphabet and the letter "ğ" in 1929, thus "yoghurt" spelled with a "gh" is first attested in sources from 1615–1625.[6][7][8]

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]

Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content

The cuisine of

fermented by wild bacteria in goat skin bags.[22]

Some accounts suggest that

Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon.[23] 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.[23][24]
The grateful king told many of the food that had cured him.

Until the 1900s, yogurt was a staple in diets of people in 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.[25] Believing Lactobacillus
to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.

Industrialization of yogurt production is credited to

jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[27]

Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by

enemas,[29] and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts, in 1929.[30][31]

Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "

health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont.[32] 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.[33] 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.[34]

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

Yogurt, Greek, plain (unsweetened), whole milk (daily value)
Nutritional value per 100 g (3.5 oz)
Energy406 kJ (97 kcal)
3.98 g
Sugars4.0 g
Dietary fiber0 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
MineralsQuantity
%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 constituentsQuantity
Selenium9.7 µg
Water81.3 g
Link to Full Report from USDA Database
†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%

Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus, and selenium
(14 to 19% DV; table).

Comparison of whole milk and plain yogurt from whole milk, one cup (245 g) each
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

cardiovascular or metabolic health.[40][41][42]

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

Tzatziki or cacık is a meze made with yogurt, cucumber, olive oil and fresh mint or dill.

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).

water buffalo milk, fermented in bamboo tubes.[49] Yogurt is common in Nepal, where it is served as both an appetizer and dessert. Locally called dahi, it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. In Tibet
, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.

In

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.

milk salad
in Bulgaria are thick yogurt-based salads similar to tarator.

Egyptian water buffalo. It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.[50]

Sweetened and flavored

To offset its natural

sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom.[51] 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.[51]

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

single-serving plastic cups.[51] Common flavors may include vanilla, honey, and toffee, and various fruits.[51][53] In the early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common.[53] There is concern about the health effects of sweetened yogurt due to its high sugar content,[51] although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to WHO and government initiatives to combat obesity.[51][55]

Straining

Main article: Strained yogurt
A coffee filter used to strain yogurt in a home refrigerator

Strained yogurt has been strained through a filter, traditionally made of

Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh
balls.

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

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.[58]

Beverages

Ayran,

Neo-Aramaic
) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt.

white pepper, green chili pepper
paste and sugar are often added.

rosewater, mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies, and 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
.

Yogurt drinks on sale

Production

Commercially available home yogurt maker

Preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live

Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours (4-12 hours).[59]

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.

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.[61] 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.

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 – discuss]
  • 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

Lactobacillus rhamnosus, and Bifidobacterium bifidum.[71] Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.[71]

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.[72][73] Reaffirmed in 2021, per the US FDA's Standard of Identity regulations, the word yogurt has been reserved for a product made from lactation and is a product of "milk-derived ingredients".[74][75][76]

Gallery

  • Sweet Yoghurt, made and contained in pots of clay are kept for sale, Bangladesh.
    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.
    Ayran is a savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt.
  • Skyr is an Icelandic cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar.
    Skyr is an Icelandic cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar.
  • Raita is a condiment made with yogurt in the Indian subcontinent.
    Raita is a condiment made with yogurt in the Indian subcontinent.
  • Dadiah in a market
    Dadiah in a market
  • Homemade yogurt incubator
    Homemade yogurt incubator

See also

References

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  2. ^ 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.
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    . ...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.
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    doi:10.2903/j.efsa.2010.1763
    . Live yogurt cultures in yogurt improve digestion of lactose in yogurt in individuals with lactose maldigestion
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  72. ^ Cornall, Jim (13 June 2017). "European Court of Justice says purely plant-based products can't use dairy names". dairyreporter.com.
  73. ^ "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.
  74. ^ 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.
  75. ^ "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.
  76. ^ "Yogurt Rule May Aid Consumer Win on Fake Milk – If FDA Follows Through". National Milk Producers Federation. 12 July 2021.

Notes

  1. ^ Ottoman pronunciation: [joˈɣurt], modern Turkish pronunciation: [joˈuɾt], colloquial modern pronunciation: [joːɾt]

External links

  • The dictionary definition of yogurt at Wiktionary
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