Yogurt , yogurt , or yoghourt ( or ; from Turkish: yo? urt ; the other spellings listed below) are foods produced by the fermentation of milk bacteria. The bacteria used to make yoghurt is known as "yoghurt culture". Lactose fermentation by these bacteria produces lactic acid, which works on milk proteins to give yogurt its texture and its sour taste. Cow's milk is generally available worldwide, and, thus, is the most common milk used to make yogurt. Milk from water buffalo, goats, sheep, horses, camels, and yak are also used to produce yogurt if available locally. The milk used can be homogenized or not (milk distributed in many parts of the world is homogenized); both of these types can be used, with much different results.
Yogurt is produced using the culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, lactobacilli and other bifidobacteria are also sometimes added during or after yogurt breeding. Some countries require yogurt to contain a number of bacterial colony-forming units (CFUs); in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 ÃÆ'â € "10 6 CFU per milliliter.
To produce yogurt, the first milk is heated, usually about 85 ° C (185 ° F), to change the milk protein properties so as not to form the curd. After heating, the milk is allowed to cool to about 45 ° C (113 ° F). The bacterial culture is mixed in, and the temperature 45Ã, Â ° C (113Ã, Â ° F) is maintained for four to twelve hours to allow fermentation.
Video Yogurt
Etymology and spelling
The word comes from Turkish: yo? Urt , and is usually associated with the verb yo? Urmak , "for uleni", or "dried or curled up to thicken". Could it be related to yo? Un , which means thick or solid. Sound? traditionally translated as "gh" in Turkish transliteration from around 1615-1625. In a modern Turkish letter? marking the line between two vowels, without being pronounced on their own, reflected in several language versions of the word (eg Greek ?????????????????????????? ?????????????????????????????????????????????????? ????????????????????? i>, Romanian heurt ). In English, some word spelling variations include yoghurt, yoghurt, and at lower yoghourt or yogourt level.
Maps Yogurt
History
Analysis of L. delbrueckii subsp. the genome indicates that the bacteria may come from the surface of the plant. Milk may have become spontaneously and accidentally exposed through contact with plants, or bacteria may have been transferred from the udder of domestic dairy-producing animals. The origin of yogurt is unknown, but it is thought to have been discovered in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called "the food of the gods". The Persian tradition believes that "Abraham owes fecundity and longevity to consuming yogurt regularly".
Ancient Greek cuisine includes dairy products known as oxygala ( ??????? ) which is believed to have been a form of yogurt. Galen (AD 129Ã, c.200/c. 216) mentions that oxygala is consumed with honey, similar to the way thicken Greek yogurt is eaten today. The oldest writings mentioning yoghurt are given to Pliny the Elder, which says that certain "barbarians" know how to "thicken milk into matter with pleasant acidity". The use of medieval Turkish yogurt is recorded in the books D? W? N Lugh? T al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word "yogurt" in different parts and describe its use by the nomadic Turks. The earliest yogurt may be spontaneously fermented by wild bacteria in the goat skin pouch.
Some accounts show that the emperor of India's empress, Akbar, will mix the yogurt with mustard seed and cinnamon. Another preliminary account of a European meeting with yogurt occurred in French clinical history: Francis I suffered severe diarrhea that can not be cured by French physicians. Suleiman the Great's allies sent a doctor, who allegedly healed the patient with yogurt. Thankfully, the French king spread the information about the food that healed him.
Until the 1900s, yogurt was the staple food for people in the Russian Empire (and especially Central Asia and the Caucasus), West Asia, Eastern/Southern Europe, the Balkans, Central Europe and India. Stamen Grigorov (1878-1945), a Bulgarian medical student in Geneva, first examined the Bulgarian yoghurt microflora. In 1905, he described it as consisting of lactic acid-producing bacteria in the form of spheres and stems. In 1907, a rod-shaped bacterium called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. Bulgaricus ). Russian Nobel laureate and biologist Ilya Ilyich Mechnikov, of the Pasteur Institute in Paris, is influenced by Grigorov's work and hypothesizes that regular consumption of yoghurt is responsible for the extraordinary long-term of Bulgarian farmers. Believing Lactobacillus to be important for good health, Mechnikov works to popularize yogurt as a foodstuff across Europe.
Isaac Carasso manufactures yogurt production. In 1919, Carasso, originally from Ottoman Salonika, started a small yogurt business in Barcelona, ​​Spain, and named the business Danone ("little Daniel") after his son. The brand was later extended to the United States under an Americanized version of the name: Dannon. Yogurt with additional fruit jam patented in 1933 by milk RadlickÃÆ'¡MlÃÆ' Â © kÃÆ'¡rna in Prague.
Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by the lie of Metchnikoff The Prolongation of Life; Optimistic Studies (1908); it is available in tablet form for those with digestive intolerance and for home culture. It was popularized by John Harvey Kellogg in Battle Creek Sanitarium, where it was used both orally and in enemas, and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929. Colombo Yogurt was originally shipped around New England in a horse-drawn carriage that read the Armenian word "madzoon" which was later converted into "yogurt", the Turkish name of the product, because Turkey was a lingua franca between immigrants from various Near Eastern ethnicities who were the main consumers of the time. The popularity of Yogurt in the United States increased in the 1950s and 1960s, when it was presented as health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont. By the end of the 20th century, yogurt had become a common American food and Colombo Yogurt was sold in 1993 to General Mills, which stopped the brand in 2010.
Nutrition and health
Yogurt (plain yogurt from pure milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugar (table). The amount of 100 grams provides 406 kilojoules (97Ã, kcal) dietary energy. As a proportion of Daily Value (DV), one serving of yogurt is a rich source of vitamin B 12 (31% DV) and riboflavin (23% DV), with moderate protein content, phosphorus and selenium 14 to 19% DV; table).
Tilde (~) represents missing or incomplete data. The above shows a slight difference between pure milk and yogurt made from pure milk with respect to the nutritional content listed.
Although yogurt is often associated with probiotics that have a positive effect on immunity, cardiovascular or metabolic health, high-quality clinical evidence is insufficient to conclude that eating yogurt lowers disease risk or improves health.
Variety and presentation
Da-hi is a yogurt from the Indian subcontinent, known for its distinctive taste and consistency. The word da-hi appears to be derived from the Sanskrit word dadhi , one of the five elixir, or panchamrita, often used in Hindu rituals. Common sweet yogurt ( mishti doi or meethi forehead ) is common in eastern India, made by fermenting sweetened milk. While cow's milk is considered sacred and currently the main ingredient for yogurt, goat and milk buffalo is widely used in the past, and is rewarded for fat content (see buffalo buffalo).
Dadiah or curd is a traditional Western Sumatran yoghurt made from buffalo milk, which is fermented in bamboo tubes. Common yoghurt in Nepal, where served as an appetizer and dessert. Locally called forehead , it is part of Nepalese culture, used in local festivals, wedding ceremonies, parties, religious events, family gatherings, and so on. One Nepalese yogurt is called juju dhau , originally from the city of Bhaktapur. In Tibet, yak milk (technical dried milk, as yak refers to male animals) is made into yogurt (and butter and cheese) and consumed.
In North Iran, MÃÆ'Â ¢ st Chekide is a variety of kefir yoghurt with different sour taste. Usually mixed with water such as pesto and fresh herbs called delal. The general appetizer is spinach or borani eggplant, MÃÆ'Â ¢ st-o-KhiÃÆ' Â ¢ r with cucumber, onion and herbs, and MÃÆ'Â ¢ st-Musir with wild onions. In summer, yogurt and ice cubes are mixed with cucumbers, raisins, salt, pepper and onions, and are covered with some croutons made from Persian traditional bread and served as cold soups. Ashe-MÃÆ'Â ¢ st is a warm yoghurt soup with fresh spices, spinach and lentils. Even the remaining water extracted when sowing yoghurt is cooked to make an acid cream sauce called kashk, which is usually used as a sprinkling of soup and stew.
Matsoni is a Georgian yoghurt in the Caucasus and Russia. Tarator and Cac? K is a cold soup made from yoghurt during the summer in eastern Europe. They are made with ayran, cucumber, dill, salt, olive oil, and garlic and peanut options. Tzatziki in Greece and milk salad in Bulgaria is a yoghurt-based thick salad similar to a tarator.
Khyar w Laban (cucumber and yoghurt salad) is a dish in Lebanon and Syria. Also, a variety of local Lebanese and Syrian dishes are cooked with yogurt such as "Kibbi bi Laban" Rahmjoghurt, a creamy yogurt with higher fat content (10%) than many yogurt is offered in English-speaking countries. Dovga, a yoghurt soup cooked with various herbs and rice, served warm in winter or refreshing in summer. Jameed, salty and dried yogurt to preserve it, is consumed in Jordan. Zabadi is a type of yogurt made in Egypt, usually from Egyptian buffalo milk. It is primarily associated with Ramadan fasting, as it is considered to prevent thirst during fasting throughout the day.
Sweet and flavorful
To compensate for natural acids, yoghurt is also sold sweet, sweet and flavorful or in containers with fruit or fruit jam at the bottom. Two styles of yogurt commonly found in grocery stores are yogurt set-style and Swiss-style yogurt. The set-style yogurt is poured into individual containers to set, while the Swiss-style yogurt is stirred before packaging. Either fruit may be added to increase the sweetness.
Lassi and moru are common beverages in India. Lassi stirred liquid curd which is either salty or sweet with sugar generally, less often honey and often combined with fruit pulp to create a taste of lassi. Mango lassi is a western favorite, like the coconut lassi. Consistency can vary greatly, with urban and commercial lassis being textured uniformly through processed, whereas rough and rough lassi have curds in them, and sometimes have panicles (cream) added or removed. Moru is a South Indian summer drink, meant to keep drinkers hydrated through hot and humid summers in the South. It is prepared by diluting the yogurt with water, adding salt (for electrolyte balance) and spices, usually green chili, asafoetida, curry leaves and mustard.
Large amounts of sugar - or other sweeteners for low - energy yogurt - are often used in commercial yogurt. Some yogurt contains additional modified starch, pectin (found naturally in fruit), and/or gelatin to create thickness and creaminess artificially at a lower cost. This type of yogurt is also marketed under the Swiss style, though it has nothing to do with the way yogurt is consumed in Switzerland. Some yogurt, often called "cream line", is made with whole milk that has not been homogenized so the cream goes up. In the United Kingdom, Ireland, France, and the United States, sweet-scented yoghurt is an ordinary food, usually sold in a single plastic cup. Common flavors include vanilla, honey, and sweets, and fruits such as strawberries, cherries, blueberries, blackberries, raspberries, mangoes and peaches. In the early twenty-first century yogurt flavors inspired by desserts, such as chocolate or cheesecake, are readily available. There is concern about the health effects of sweet yoghurt, because of its high sugar content.
Straining
Stressed yogurt has been filtered through a filter, traditionally made of muslin fabric and more recently than paper or non-muslin fabric. This eliminates whey, providing a thicker consistency. Stressed yogurt is made at home, especially if using skimmed milk that results in a thinner consistency. Yoghurt that has been filtered to filter or remove whey is known as Labneh in Middle Eastern countries. It has a consistency between yogurt and cheese. It can be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs can be added. It can thicken further and roll into a ball, preserved in olive oil, and fermented for a few more weeks. Sometimes used with onions, meat, and nuts as stuffing for various pies or kibbeh balls.
Some strains of yogurt are boiled in an open vat first, so the liquid content is reduced. East Indian desserts, a variation of a traditional forehead called mishti forehead, offer a thicker consistency, more like a custard, and usually sweeter than western yogurt. Stressed yogurt is also enjoyed in Greece and is a major component of tzatziki (from the Turkish "cac? K"), a famous escort for gyros and souvlaki ribbons: this is a yogurt sauce or sauce made with the addition of a grated cucumber , olive oil, salt and, optionally, garlic mashed. Srikhand, a dessert in India, is made of tense yogurt, saffron, cardamom, nutmeg and sugar, and sometimes fruits such as mango or pineapple.
In North America and Britain, strained yogurt is generally called "Greek yogurt". Strained yogurt is sometimes marketed in North America as "Greek yogurt" and in the UK as "Greek-style yoghurt". In the UK, the name "Greece" can only be applied to Greek-made yoghurt.
Beverage
Ayran, doogh ("dawghe" in Neo-Aramaic) or dhallÃÆ'Â Â «is a yogurt based salt drink. This is made by mixing yogurt with water and (sometimes) salt.
Borhani (or burhani) is a spicy yogurt drink. Usually served with kacchi biryani at weddings and special celebrations. The main ingredient is yogurt mixed with mint leaves (mentha), mustard seeds and black stone salt (Kala Namak). Roasted cumin seeds, white pepper, green chili paste and sugar are often added.
Lassi is a yoghurt based drink that is usually slightly salty or sweet, and may be commercially flavored with rose water, mango, or other fruit juices. Salted salt is usually flavored with soil, roasted cumin and red pepper, can be made with buttermilk.
Unsweetened, unsweetened yoghurt drinks commonly called jogurt are consumed with bacon and other grilled foods. The sweet yogurt drink is the usual form in Europe (including the UK) and the US, contains fruit and adds sweetener. This is usually called "drinkable yogurt". Also available "smoothies yoghurt", which contains a higher proportion of fruit and more like a smoothie.
Yogurt milk-plants
Various plant-milk yogurt emerged in the 2000s, using soy milk, rice milk, and peanut milk such as almond milk and coconut milk. By far the most widely sold of milk yogurt is soy yogurt. Yogurt is suitable for vegans, people with milk intolerance, and those who prefer plant milk.
Homemade
Yogurt is made by heating milk to a temperature that changes its protein (boiling), it is important to make yoghurt, cool it to a temperature that will not kill living microorganisms that convert milk into yogurt, inoculate certain bacteria (starter cultures), usually Streptococcus thermophilus and Lactobacillus bulgaricus , into the milk, and finally keep it warm for several hours. Milk can be stored at 85 Ã, Â ° C (185Ã, Â ° F) for several minutes, or boiled (gives somewhat different results). It should be cooled to 50 Â ° C (122 Â ° F) or slightly less, typically 40-46 Â ° C (104-115 Â ° F). The beginner culture must then be well mixed, and the mixture should remain undisturbed and warm for some time, anywhere between 5 to 12 hours. Longer fermentation time produces more acidic yogurt. Starter cultures may be small amounts of live yoghurt (not sterilized) or commercially available dry starter cultures.
Milk with a higher solids concentration than regular milk may be used; Higher solids yield higher yoghurt. The solids can be increased by adding dry milk. The process of making yogurt provides two significant barriers for the growth of pathogens, heat and acidity (low pH). Both are necessary to ensure a safe product. Acidity alone has been questioned by recent food poisoning by E. coli O157: H7 that is acid-tolerant. E. coli O157: H7 is easily destroyed by pasteurization (heating); preheating milk kills pathogens as well as protein denaturation. Microorganisms that convert milk to yogurt can tolerate higher temperatures than most pathogens, so that the appropriate temperature not only encourages the formation of yogurt, but also inhibits pathogenic microorganisms. Once the yoghurt is formed, if desired, it will tense to reduce the whey content and thicken it.
See also
Other fermented milk products
References
External links
- US National Center for Home Food Conservation: Fermenting Yogurt at Home
- Acidated milk in different countries
Source of the article : Wikipedia
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