Yoghurt

Yoghurt or yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.

History

Yoghurt is believed to have been first made in Mesopotamia around 5000 BC. The word "yoghurt" comes from Turkish and is related to the verb yoğurmak, which means "to knead" or "to be curdled or coagulated; to thicken".

Production

Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.

Health benefits

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yoghurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.

See also

• Fermentation (food)
• Probiotic
• Kefir
• Sour cream

Yoghurt Resources
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