Food Nutrition Facts

Yogurt

Yogurt is a dairy product made by fermentation of the milk by bacteria. It is also called Yoghurt, Yoghourt or Yogourt depending upon the geographical location. Fermentation of lactose or the milk sugar gives rise to lactic acid. This in turn acts on the milk protein to bring about yogurt’s consistency and its distinctive taste.

There is indication of cultured milk products taken as food for about 4500 years. That time milk was fermented spontaneously by wild bacteria living in the goat skin bags, which was used to carry water or milk. The sunshine and the effect of bacteria fermented the milk. At present, many countries claim for invention of yogurt, but none of the assertion is conclusive.

Today, in the industrial production of yogurt, specific bacteria are used. According to the US standards, yogurt must contain Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus salivarius subspecies and thermophilus. Often these are cultured simultaneously with other lactic acid bacteria to increase taste or make it healthier. These include L. casei, L. acidophilus and Bifidobacterium species. It is also noticeable that in most of the countries, a product will be called yogurt, if the live bacteria are present in it.

The children and adults having Lactose intolerance can take yogurt as the lactose present in raw milk is fermented to produce lactic acid. Yogurt is also beneficial in the patients having diarrhea as it contains prebiotics and probiotics.

Turkish yogurt