A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
[Turkish yoğart, yoğurt, from yoğur, to knead.]
yogurt
Did you mean: yogurt, Hickey (band), fermented milk (food)
Dictionary:
yo·gurt yo·ghurt or yo·ghourt (yō'gərt)  |
also n.
A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
| 5min Related Video: Yogurt |
| How Products are Made: How is yogurt made? |
Background
Yogurt is a dairy product, which is made by blending fermented milk with various ingredients that provide flavor and color. Although accidentally invented thousands of years ago, yogurt has only recently gained popularity in the United States.
It is believed that yogurt originated in Mesopotamia thousands of years ago. Evidence has shown that these people had domesticated goats and sheep around 5000 B.C. The milk from these animals was stored in gourds, and in the warm climate it naturally formed a curd. This curd was an early form of yogurt. Eventually, a process for purposely producing yogurt was developed.
While yogurt has been around for many years, it is only recently (within the last 30-40 years) that it has become popular. This is due to many factors including the introduction of fruit and other flavorings into yogurt, the convenience of it as a ready-made break-fast food and the image of yogurt as a low fat healthy food.
Manufacturers have responded to the growth in the yogurt market by introducing many different types of yogurt including low fat and no-fat, creamy, drinking, bio-yogurt, organic, baby, and frozen. Traditional yogurt is thick and creamy. It is sold plain and in a wide assortment of flavors. These are typically fruit flavors such as strawberry or blue-berry however, newer, more unique flavors such as cream pie and chocolate have also been introduced. Cereals and nuts are some-times added to yogurts. Yogurt makers also sell products with a varying level of fat. Low fat yogurt, which contains between 0.5% and 4% fat, is currently the best selling. Diet no-fat yogurt contains no fat at all. It also contains artificial sweeteners that provide sweetness while still reducing calories. Creamy yogurt is extra thick, made with whole milk and added cream. Drinking yogurt is a thinner product, which has a lower solids level than typical yogurt. Bio-yogurt is made with a different type of fermentation culture and is said to aid digestion. Yogurt that is made with milk from specially fed cows is called organic yogurt. This type of yogurt is claimed to be more nutritious than other yogurts. Other types of yogurts include pasteurized stirred yogurt that has extended shelf life, baby yogurt made specifically for children, and frozen yogurt.
The yogurt itself has a generally aldehydic flavor, which is a result of the fermentation process. Since it is made from milk, yogurt is rich in nutrients. It contains protein and vitamins and is a rich source of calcium. In fact, a small container of yogurt contains as much calcium as a third of a pint of milk. In addition to these nutritional characteristics, yogurt is also thought to have additional health benefits. One of the suggested benefits of yogurt is that it acts as a digestive aid. In the body, it is thought that yogurt can encourage the growth of beneficial bacteria in the gut. These organisms help to digest food more efficiently and protect against other, harmful organisms. Another health benefit of yogurt is for people that are lactose intolerant. These people have difficulty digesting milk products however, they typically can tolerate yogurt.
Raw Materials
In general, yogurt is made with a variety of ingredients including milk, sugars, stabilizers, fruits and flavors, and a bacterial culture (Lactobacillus bulgaricus). During fermentation, these organisms interact with the milk and convert it into a curd. They also change the flavor of the milk giving it the characteristic yogurt flavor of which acetaldehyde is one of the important contributors. The primary byproduct of the fermentation process is lactic acid. The acid level is used to determine when the yogurt fermentation is completed which is usually three to four hours. The suppliers of these yogurt cultures offer various combinations of the two bacterial types to produce yogurts with different flavors and textures.
To modify certain properties of the yogurt, various ingredients may be added. To make yogurt sweeter, sucrose (sugar) may be added at approximately 7%. For reduced calorie yogurts, artificial sweeteners such as aspartame or saccharin are used. Cream may be added to provide a smoother texture. The consistency and shelf stability of the yogurt can be improved by the inclusion of stabilizers such as food starch, gelatin, locust-bean gum, guar gum and pectin. These materials are used because they do not have a significant impact on the final flavor. The use of stabilizers is not required however, and some marketers choose not to use them in order to retain a more natural image for their yogurt.
To improve taste and provide a variety of flavors, many kinds of fruits are added to yogurt. Popular fruits include strawberries, blueberries, bananas, and peaches, but almost any fruit can be added. Beyond fruits, other flavorings are also added. These can include such things as vanilla, chocolate, coffee, and even mint. Recently, manufacturers have become quite creative in the types of yogurt they produce using natural and artificial flavorings.
The Manufacturing
Process
The general process of making yogurt includes modifying the composition of and pasteurizing the milk; fermenting at warm temperatures; cooling it; and adding fruit, sugar, and other materials.
Modifying milk composition
- When the milk arrives at the plant, its composition is modified before it is used to make yogurt. This standardization process typically involves reducing the fat content and increasing the total solids. The fat content is reduced by using a standardizing clarifier and a separator (a device that relies upon centrifugation to separate fat from milk). From the clarifier, the milk is placed in a storage tank and tested for fat and solids content. For yogurt manufacture, the solids content of the milk is increased to 16% with 1-5% being fat and 11-14% being solids-not-fat (SNF). This is accomplished either by evaporating off some of the water, or adding concentrated milk or milk powder. Increasing the solids content improves the nutritional value of the yogurt, makes it easier to produce a firmer yogurt and improves the stability of the yogurt by reducing the tendency for it to separate on storage.
Pasteurization and homogenization
- After the solids composition is adjusted, stabilizers are added and the milk is pasteurized. This step has many benefits. First, it will destroy all the microorganisms in the milk that may interfere with the controlled fermentation process. Second, it will denature the whey proteins in the milk which will give the final yogurt product better body and texture. Third, it will not greatly alter the flavor of the milk. Finally, it helps release the compounds in milk that will stimulate the growth of the starter culture. Pasteurization can be a continuous-or batch-process. Both of these processes involve heating the milk to a relatively high temperature and holding it there for a set amount of time. One specific method for batch process pasteurization is to heat a large, stainless steel vat of milk to 185° F (85° C) and hold it there for at least 30 minutes.
- While the milk is being heat treated, it is also homogenized. Homogenization is a process in which the fat globules in milk are broken up into smaller, more consistently dispersed particles. This produces a much smoother and creamier end product. In commercial yogurt making, homogenization has the benefits of giving a uniform product, which will not separate. Homogenization is accomplished using a homogenizer or viscolizer. In this machine, the milk is forced through small openings at a high pressure and fat globules are broken up due to shearing forces.
Fermentation
- When pasteurization and homogenization are complete, the milk is cooled to between 109.4-114.8° F (43-46° C) and the fermentation culture is added in a concentration of about 2%. It is held at this temperature for about three to four hours while the incubation process takes place. During this time, the bacteria metabolizes certain compounds in the milk producing the characteristic yogurt flavor. An important byproduct of this process is lactic acid.
- Depending on the type of yogurt, the incubation process is done either in a large tank of several hundred gallons or in the final individual containers. Stirred yogurt is fermented in bulk and then poured into the final selling containers. Set yogurt, also known as French style, is allowed to ferment right in the container it is sold in. In both instances, the lactic acid level is used to determine when the yogurt is ready. The acid level is found by taking a sample of the product and titrating it with sodium hydroxide. A value of at least 0.9% acidity and a pH of about 4.4 are the current minimum standards for yogurt manufacture in the United States. When the yogurt reaches the desired acid level, it is cooled, modified as necessary and dispensed into containers (if applicable).
Adding other ingredients
- Fruits, flavors, and other additives can be added to the yogurt at various points in manufacturing process. This is typically dependent on the type of yogurt being produced. Flavor in non-fruit yogurts are added to the process milk before being dispensed into cartons. Fruits and flavors can also be added to the containers first, creating a bottom layer. The inoculated milk is then added on top and the carton is sealed and incubated. If the fruit is pasteurized, it can be added as a puree to the bulk yogurt, which is then dispensed into containers. Finally, the fruit can be put into a special package, which is mixed with plain yogurt upon consumption.
- The finished yogurt containers are placed in cardboard cases, stacked on pallets, and delivered to stores via refrigerated trucks.
Quality Control
Milk products such as yogurt are subject to a variety of safety testing. Some of these include tests for microbial quality, degree of pasteurization, and various forms of contaminants. The microbial quality of the incoming milk is determined by using a dye reaction test. This method shows the number of organisms present in the incoming milk. If the microbial count is too high at this point, the milk may not be used for manufacture. Since complete pasteurization inactivates most organisms in milk, the degree of pasteurization is determined by measuring the level of an enzyme in the milk called phosphatase. Governmental regulations require that this test be run to ensure that pasteurization is done properly. Beyond microbial contamination, raw milk is subject to other kinds of contaminants such as antibiotics, pesticides or even radioactivity. These can all be found through safety testing and the milk is treated accordingly.
In addition to safety tests, the final yogurt product is also evaluated to ensure that it meets the specifications set by the manufacturer for characteristics such as pH, rheology, taste, color, and odor. These factors are tested using various laboratory equipment such as pH meters and viscometers and also human panelists.
The Future
The future of yogurt manufacturing will focus on the development of new flavors and longer lasting yogurts. The introduction of new flavors will be driven by consumer desires and new developments by flavor manufacturers. The suppliers of the bacterial cultures are conducting research that hints at the development of uniquely flavored yogurts. By varying the types of organisms in the cultures, yogurt is produced much faster and lasts longer than conventional yogurt.
Additionally, the nutritional aspects of yogurt will be more thoroughly investigated There is some evidence that has shown consumption of yogurt has a beneficial antibiotic effect. It has also been shown to reduce the incidence of lactose intolerance and other gastro-intestinal illnesses. Other purported benefits of yogurt include the reduction of cholesterol, protection against certain cancers, and even boosting the immune system. The research is still not complete on these benefits however, these factors will likely be important in the continued market growth of yogurt.
Where to Learn More
Books
Helferich, W. and D. Westhoff. Yogurt: All About It, 1980.
Hui, Y.H., ed. Dairy Science and Technology Handbook. New York: Wiley VCH, 1992.
Robinson, R.K. "Snack Foods of Dairy Origin." In Snack Food. Edited by Gordon R. Booth. New York: Van Nostrand Reinhold, 1990, pp. 159-182.
Robinson, R.K and A.Y. Tamime. "Recent developments in yoghurt manufacture." In Modern Dairy Technology. Edited by B.J.F. Hudson. London: Elsevier Applied Science Publishers, 1986, pp 1-36.
[Article by: Perry Romanowski]
| Food and Nutrition: yoghurt |
Milk (from a variety of animals, but usually cows) coagulated and fermented with two types of bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. May be pasteurized, when most of the bacteria are destroyed, otherwise termed live yoghurt. Bioyoghurts also contain Lactobacillus acidophilus (see acidophilus milk) and Bifidobacterium bifidum (see probiotics). Soft frozen yoghurt, as a low fat alternative to ice cream was first introduced in 1972.
A 150-g portion of low-fat, unsweetened (natural) yoghurt is a rich source of calcium and iodine, a good source of vitamin B2, a source of protein and vitamin B12; supplies 80 kcal (340 kJ). When sweetened (and usually flavoured), supplies 130 kcal (550 kJ). If made with full-fat milk and sweetened, a portion contains up to 4.5 g of fat, of which half is saturated and supplies 150 kcal (670 kJ). See also
| Food Lover's Companion: yogurt; yoghurt |
[YOH-gert] A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. Yogurt-making is thought to have been originated by nomadic Balkan tribes thousands of years ago, probably first by accident and then as a means of preserving milk. Today, yogurt is made commercially in carefully controlled environments and the requisite bacteria (usually Lactobacillus bulgaricus and Streptococcus thermophilus) are added to the milk. Though yogurt can be made from the milk of many animals, cow's milk is the most commonly used. There are a variety of commercial yogurts now produced. Plain yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients. Flavored yogurt has sugar and either artificial flavorings or natural fruit (or both) added. Some flavored yogurts contain gelatin or stabilizers for a thicker texture. Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred-in which case they're referred to as Swiss-style. Frozen yogurt-which resembles soft-serve ice cream in texture-has become very popular and competes head-to-head in some markets with ice cream. The health benefits of yogurt have long been touted. It is certainly a good source of B vitamins, protein and calcium and is much more digestible than fresh milk. It's also said to keep the intestinal system populated with good bacteria and therefore in healthy condition. These benefits, however, are thought to be lost when yogurt is frozen, which destroys most of the beneficial bacteria. See also soy yogurt.
| Dental Dictionary: yogurt |
n
A slightly acid, semisolid curdled milk preparation made from either whole or skimmed cow’s milk and milk solids by fermentation with organisms from the genus Lactobacillus. It is rich in B-complex vitamins, and is a good source of protein. It provides a medium in the gastrointestinal tract that retards the growth of harmful bacteria and aids in the absorption of minerals. Also spelled yoghurt.
| Britannica Concise Encyclopedia: yogurt |
For more information on yogurt, visit Britannica.com.
| Nutritional Values: The Nutritional Value for: yogurt |
| Description | Quantity | Energy (calories) |
Carbs (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| w/ lofat milk, fruit flavor | 8 oz | 230 | 43 | 10 | 10 | 227 | 2 | 1.6 |
| w/ lofat milk, plain | 8 oz | 145 | 16 | 12 | 14 | 227 | 4 | 2.3 |
| w/ nonfat milk | 8 oz | 125 | 17 | 13 | 4 | 227 | 0 | 0.3 |
| w/ whole milk | 8 oz | 140 | 11 | 8 | 29 | 227 | 7 | 4.8 |
| Wikipedia: Yoghurt |
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This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2009) |
| Nutritional value per 100 g (3.5 oz) | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy 60 kcal 260 kJ | ||||||||||||||||
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| (*) Lactose content diminishes during storage. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.
People have been making—and eating—yogurt for at least 4,500 years. Today it is a common food item throughout the world. It is a nutritious food with unique health benefits. It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It is to be said in some cultures that if you eat yoghurt day and night you will live a long time.
Contents |
Etymology and spelling
The word is derived from Turkish yoğurt,[1] and is related to yoğurmak 'to knead' and yoğun "dense" or "thick".[2] The letter ğ was traditionally rendered as "gh" in transliterations of Turkish, which used to be written in a variant of the Arabic alphabet until the introduction of the Latin alphabet in 1928. In older Turkish the letter denoted a voiced velar fricative /ɣ/, but this sound is elided between back vowels in modern Turkish, in which the word is pronounced [joˈuɾt]. Some eastern dialects retain the consonant in this position, and Turks in the Balkans pronounce the word with a hard /ɡ/.
In Bulgaria the yoghurt is called "кисело мляко" (kiselo mljako), which means "sour milk".
In English, there are several variations of the spelling of the word. In the United States, "yogurt'" is the usual spelling and "yoghurt" a minor variant. In the United Kingdom "yoghurt" and "yogurt" are both current, "yoghurt" being more common, and "yoghourt" is an uncommon alternative.[3] Canadian brands typically use "yogourt" as it is correct in both official languages, however "yogurt" is used as well and is common among English speakers; in Australia and New Zealand "yoghurt" prevails.[4][5]
Whatever the spelling, the word is usually pronounced with a short o (/ˈjɒɡərt/) in the UK, with a long o (/ˈjoʊɡərt/) in North America, Ireland, Australia and South Africa, and with either a long or short o in New Zealand.
History
There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus.[citation needed]
The use of yoghurt by mediaeval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the eleventh century.[6][7] In both texts the word "yoghurt" is mentioned in different sections and its use by nomadic Turks is described.[6][7] The first account of a European encounter with yoghurt 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 yoghurt.[8][9] Being grateful, the French king spread around the information about the food which had cured him.
Until the 1900s, yoghurt was a staple in diets of the South Asian, Central Asian, Western Asian, South Eastern European and Central European regions. The Russian biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, had an unproven hypothesis that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe.
Bulgarian student of medicine in Geneva Stamen Grigorov (1878–1945) first examined the microflora of the Bulgarian yoghurt. In 1905 he described it as consisting of a spherical and a rod- like lactic acid bacteria. In 1907 the rod-like bacteria was called Lactobacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus).
A Sephardic Jewish entrepreneur named Isaac Carasso industrialized the production of yoghurt. In 1919, Carasso, who was from Ottoman Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: Dannon.
Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[10] It was introduced to the United States in 1947, by Dannon.
Yoghurt was first introduced to the United States by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929.[11][12] Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities[citation needed] who were the main consumers at that time. Yoghurt's popularity in the United States was enhanced in the 1950s and 1960s when it was presented as a health food. By the late 20th century yoghurt had become a common American food item and Colombo Yoghurt was sold to General Mills in 1993.
In India, yoghurt is commercially sold under the name "curd", or more commonly under the local name of "dahi"(Hindi), Perugu (Telugu), Thair (Tamil), Mosaru (Kannada). The word "Yoghurt" is unheard of in India, except for the people with exposure to western countries. Dahi is one of the five elixirs (Panchamrita) often used in Hindu rituals. In many parts of India, meals often conclude with Dahi. Since ancient times, it has been believed to aid in digestion and to help relieve acid reflux. Many households make their own "curd" at home. See below for more varieties of yoghurt that are popular in India and elsewhere.
Nutritional value and health benefits
Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.[13] It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.[14]
Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions,[15] and in preventing antibiotic-associated diarrhea.[16] One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.[17]
Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt.[18]
A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of low fat yoghurt can promote weight loss. In the trial, obese individuals who ate 3 servings of low fat yoghurt a day as part of a low calorie diet lost 22% more weight than the control group who only cut back on calories and did not have extra calcium. They also lost 81% more abdominal fat.[19]
Varieties and presentation
To offset its natural sourness, yoghurt can be sold sweetened, flavored, or in containers with fruit or fruit jam on the bottom.[20] If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style.[21] Most yoghurts in the United States[citation needed] have added pectin or gelatin to artificially create thickness and creaminess at lower cost. This type of adulterated product is also marketed under the name Swiss-style, although it is unrelated to the way yoghurt is eaten in Switzerland. Some specialty yoghurts, often called "cream line", have a layer of fermented fat at the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.[citation needed]
Sweeteners such as cane sugar are often present in large amounts in commercial yoghurt.
Dadiah, or Dadih, is a traditional West Sumatran yoghurt made from water buffalo milk. It is fermented in bamboo tubes.
Yogurt is popular in Nepal, where it is served both as an appetizer or dessert. Locally called dahi (दही), it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. The most famous type of Nepalese yogurt is called juju dahu, originating from the city of Bhaktapur.
Tarator and Cacık are popular cold soups made from yoghurt, popular during summertime in Albania, Bulgaria, Republic of Macedonia, and Turkey. They are made with Ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts.
Rahmjoghurt, a creamy yoghurt with much higher milkfat content (10%) than most yoghurts offered in English-speaking countries (Rahm is German for cream), is available in Germany and other countries.
Cream top yogurt is yoghurt made with unhomogenized milk. A layer of cream rises to the top, forming a rich yogurt cream with a taste and texture not unlike sour cream. Cream top yoghurt was first made commercially popular in the United States by Brown Cow of Newfield, NY, bucking the trend toward low- and non-fat yoghurts.
Caspian Sea yoghurt is believed to have been introduced into Japan in 1986 by researchers returning from a trip to the Caucasus region in Georgia.[22] This variety, called Matsoni, is started with Lactococcus lactis subsp. cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture.[23] It is milder in taste than other varieties of yoghurts. Ideally, Caspian Sea yoghurt is made at home because it requires neither special equipment nor unobtainable culture. It can be made at room temperature (20–30°C) in 10 to 15 hours.[24] In Japan, freeze-dried starter cultures are sold in department stores and online, although many people obtain starter cultures from friends.[citation needed]
Jameed is yoghurt which is salted and dried to preserve it. It is popular in Jordan.
Zabady is the yoghurt made in Egypt. It is essentially famous in Ramadan fasting as it is thought to prevent feeling thirst during fasting all day long.[25]
Raita is a yoghurt-based South Asian/Indian condiment, used as a side dish. The yoghurt is seasoned with cilantro (coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.
Dahi, or Perugu, is a yoghurt of the Indian subcontinent, known for its characteristic taste and consistency. The word Dahi seems to be derived from the Sanskrit word Dadhi, one of the five elixirs, or Panchamrita, often used in Hindu ritual. It is found in different flavours, two of which are famous: sour yoghurt (tauk doi) and sweet yoghurt (meesti or podi doi). In India, it is often used in cosmetics mixed with turmeric and honey. Sour yoghurt (खट्टी दही) is also used as a hair conditioner by women in many parts of India. Dahi is also known as Thayiru (Malayalam), doi (Assamese, Bengali), dohi (Oriya), perugu (Telugu), Mosaru (Kannada), Thayir (Tamil), or Qәzana a pәәner (Pashto).
Srikand, a popular dessert in India, is made from drained yoghurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mangos or pineapple.
Strained yoghurts and yoghurt cheese
Strained yoghurts are types of yoghurt which are strained through a cloth or paper filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste.
Labneh is a strained yoghurt used for sandwiches popular in Arab 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 kebbeh (كبة) balls.
Shankleesh (also Chanklich or شنكليش) is a type of cheese made from cured dried labneh, featured in the gastronomy of Lebanon and surrounding areas.[26] The labneh is salted, dried and rolled into balls. It comes in different varieties ranging from the fresh variant in olive oil and thyme to the "aged" balls covered with spices.
Some types of strained yoghurts are boiled in open vats first, so that the liquid content is reduced. The popular East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts.
Strained yoghurt is also enjoyed in Greece and is the main component of tzadziki, a well-known accompaniment to gyros and souvlaki pita sandwiches.
Beverages
Ayran or dhalla is a yoghurt-based, salty drink popular in Albania, Bulgaria, Turkey, Azerbaijan, Iranian Azerbaijan, Republic of Macedonia, Kazakhstan and Kyrgyzstan. It is made by mixing yoghurt with water and (sometimes) adding salt. The same drink is known as "dough" in Iran; "tan" in Armenia; "laban ayran" in Syria and Lebanon; "shenina" in Iraq and Jordan; "laban arbil" in Iraq; "majjiga" (Telugu), "majjige" (Kannada), and "moru" (Tamil) in South India; "lassi" in Punjab and the English name "buttermilk" all over India. A similar drink, doogh, is popular in the Middle East between Lebanon, Iran and Afghanistan; it differs from ayran by the addition of herbs, usually mint, and is carbonated, commonly with seltzer water.
Lassi is a yoghurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet. Lassi is a staple of Punjab; in some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a totally different drink. Salty lassi is usually flavored with ground, roasted cumin and red chillies; this salty variation may also use buttermilk, and is interchangeably called ghol (Bangladesh), mattha (North India), tak (Maharashtra), or chaas (Gujarat). Lassi is also very widely drunk in Pakistan.
Kefir is a fermented milk drink originating in the Caucasus. A related Central Asian Turco-Mongolian drink made from mare's milk is called kumis, or airag in Mongolia. Some American dairies have offered a drink called "kefir" for many years with fruit flavours but without carbonation or alcohol.
Sweetened yoghurt drinks are the usual form in the US and UK, containing fruit and added sweeteners. These are typically called "drinking / drinkable yoghurt", such as Yop. Also available are "yoghurt smoothies" which contain a higher proportion of fruit and are more like smoothies.
In Ecuador, yogurt smoothies flavored with native fruit are served with pan de yuca as a common type of fast food establishment.
See also
References
- ^ Merriam-Webster Online - Yogurt entry
- ^ Ahmet Toprak's article
- ^ Peters, Pam (2004). The Cambridge Guide to English Usage. Cambridge: Cambridge University Press, pp. 587-588.
- ^ "yoghurt n." The Australian Oxford Dictionary, 2nd edition. Ed. Bruce Moore. Oxford University Press, 2004. Oxford Reference Online. Retrieved 2007-05-24.
- ^ "yoghurt n." The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Retrieved 2007-05-24.
- ^ a b Toygar, Kamil (1993). Türk Mutfak Kültürü Üzerine Araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı. p. 29. http://books.google.com/books?id=Ai61AAAAIAAJ&dq=yogurt+kutadgu+divan&q=divan+kutadgu#search_anchor. Retrieved 2009-08-11.
- ^ a b Ögel, Bahaeddin (1978). Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü. Kültür Bakanlığı Yayınları. p. 35. http://books.google.com/books?id=NuvVUlWbikYC&q=yogurt#search_anchor. Retrieved 2009-08-11.
- ^ Rosenthal, Sylvia Dworsky (1978). Fresh Food. Bookthrift Co.. p. 157. ISBN 978-0876902769. http://books.google.com/books?id=6ZwvAAAAYAAJ. Retrieved 2009-08-11.
- ^ Coyle, L. Patrick (1982). The World Encyclopedia of Food. Facts On File Inc.. p. 763. ISBN 978-0871964175. http://books.google.com/books?id=iuPJlbBOst8C. Retrieved 2009-08-11.
- ^ "První ovocný jogurt se narodil u Vltavy" (in ♣). 2002-07-23. http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan. Retrieved 2009-04-27.
- ^ "The Massachusetts Historical Society | Object of the Month". http://www.masshist.org/objects/2004june.cfm.
- ^ "Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years". http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624.
- ^ Yale-New Haven Hospital nutrition advisor - Understanding yogurt
- ^ Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)
- ^ O. Adolfsson et al., "Yogurt and gut function", American Journal of Clinical Nutrition 80:2:245-256 (2004) [1]
- ^ Ripudaman S. Beniwal, et al., "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", Digestive Diseases and Sciences 48:10:2077-2082 (October, 2003) doi:10.1023/A:1026155328638
- ^ Erika N. Ringdahl, " Treatment of Recurrent Vulvovaginal Candidiasis", American Family Physician 61:11 (June 1, 2000)
- ^ " Yogurt Good for Gums, Health", dentalblogs.com (February 26, 2008)
- ^ Dairy augmentation of total and central fat loss in obese subjects
- ^ "Faq "Live Cultures In Yogurt"". Askdrsears.Com. http://www.askdrsears.com/faq/fn12.asp. Retrieved 2009-09-24.
- ^ "Encyclopedia". Web.foodnetwork.com. http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1184,00.html. Retrieved 2009-09-24.
- ^ The Japan Times Bacteria spreads across nation to create slimy, healthy treat, By TAKUYA KARUBE Kyodo News
- ^ Health and Nutrition News
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- ^ Acidified milk in different countries
- ^ "The Famous Lebanese Cheese". Shankleesh. http://www.shankleesh.com/. Retrieved 2009-09-24.
External links
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Wikimedia Commons has media related to: Yoghurt |
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Look up yoğurt, yoghurt, or yogurt in Wiktionary, the free dictionary. |
- US National Center for Home Food Preservation: Fermenting Yogurt at Home
- Acidified milk in different countries
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| Translations: Yoghurt |
Nederlands (Dutch)
yoghurt (lichtzure melkspijs)
Français (French)
n. - yaourt, yogourt
Ελληνική (Greek)
n. - γιαούρτι
Português (Portuguese)
n. - iogurte (m)
Svenska (Swedish)
n. - yoghurt
中文（简体）(Chinese (Simplified))
酸乳酪
中文（繁體）(Chinese (Traditional))
n. - 酸乳酪, 優酪乳
العربيه (Arabic)
(الاسم) لبن ( زبادي), لبن رائب أو رايب
עברית (Hebrew)
n. - חלב חמצמץ מוצק-למחצה שעבר תהליך תסיסה, יוגורט
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Did you mean: yogurt, Hickey (band), fermented milk (food)
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| How Products are Made. How Products are Made. Copyright © 2002 by The Gale Group, Inc. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Dental Dictionary. Mosby's Dental Dictionary. Copyright © 2004 by Elsevier, Inc. All rights reserved. Read more |
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| Britannica Concise Encyclopedia. Britannica Concise Encyclopedia. © 2006 Encyclopædia Britannica, Inc. All rights reserved. Read more |
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| Nutritional Values. © 1999-2009 by Answers Corporation. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Yoghurt". Read more |
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| Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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Mentioned in
- declarative sentence (Grammar)
- Lactobacillus acidophilus (in medicine)
- soy yogurt; soygurt (culinary)
- Laban Drink (recipes)
- The Frugal Gourmet: Yogurt and Cheese (1992 Leisure Arts Film)
- Riboflavin Deficiency: Prevention
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- tzatziki (culinary)
- Yogurt and Mint Sauce (recipes)
- lassi (culinary)
- Frouta Ke Yaourti (recipes)
- Dugh (recipes)
- Maast (recipes)
- The Dannon Company, Inc. (Subsidiary Company)
