Yogurt

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Yogurt

Yogurt (also spelled yoghurt; from Turkish: yoğurt), also known as dahi in some regions, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.

Pronunciation

  • /ˈjoʊɡərt/

Etymology

The word is derived from Turkish: yoğurt, and is related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".

Production

Yogurt 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 yogurt.

Health Benefits

Yogurt 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 yogurt without ill effects, because the lactose in the milk precursor is converted to glucose and galactose, and partially fermented to lactic acid, by the bacterial culture.

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