Yogurt

Yogurt is in a diary product category that is labeled as a fermented milk product. It is considered to be a healthful food because of its nutritional benefits. Carbohydrate (lactose), protein (casein), vitamins (B vitamins), and minerals (calcium and phosphorus) can be regarded as the main ingredients of yogurt. Yogurt also includes bacteria called lactobacillus bulgaricus and streptocococcus thermophilus which helps fermentation of milk at a certain temperature. As a base food, yogurt has several health promoting functions, such as improving bone health and controlling body weight. Though flavor and aroma may differ from one country to another, the basic ingredients and shelf life (7–14 days) are consistent. Stirred yogurt, set yogurt, fruit yogurt, and frozen yogurt are the main types of yogurt. Also it can be classified as liquid, semi-solid, solid, and powder. Yogurt beverages include ayran, kefir, and koumiss.

Brief History

Yogurt as a homemade foods category has a long history. The origin of the name itself is Turkish, and yogurt has been popular since the earliest periods of history. Yogurt is a fermented milk product, and its history as a food, therefore, started with the domestication of cows, sheep, and goats. Although yogurt has emerged as a healthy new product in recent times in North America and in other countries, it has a long-rooted history in Turkey. According to Fatih Yıldız’s research, which he discusses in his book Development and Manufacture of Yogurt and Other Functional Dairy Products (2014), the use of yogurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib in the eleventh century. Yogurt embodies the idea of health or long life in Ancient Asia, Europe, and Africa. Similar to those cultures, Egypt defines yogurt as life. Yogurt has also an important role in Eastern Europe, South Asia, Africa, and Arabia and has been used extensively to prevent diseases. The early records in Europe regarding yogurt used for curative purposes occurs in French history.

Since the late twentieth century, yogurt has garnered the interest of researchers regarding its nutritional and therapeutic aspects. Yogurt is manufactured in many countries with other fermented milk products mostly because it is associated with good health. In Vienna, Berlin, and Paris, rates of consumption with regard to dairy products are relatively high compared with the past. Tamime and Robinson stated in their book Yoghurt: Science and Technology (2000) that the dairy product market has also undergone dramatic change in the United States. Whereas retail markets in Australia, Asia, Europe, and North America sold primarily stirred-fruit yogurt in 1980s, consumption of fruitless yogurt and yogurt-like products gained popularity in those countries in the last decade of the twentieth century.

Overview

Predominantly manufactured from cow’s milk, yogurt can be made from any form of milk. The quality of milk, however, plays a crucial role in the quality of the yogurt, which may vary according to the ingredients and manufacturing methods. After clarifying milk, it is separated into cream and skim milk. The basic ingredients, including flavoring ingredients, are blended and then pasteurized for 30 minutes at 85°C or 10 min at 95°C. Ramesh C. Chandan summarized numerous studies on the benefits of yogurt in his book Manufacturing Yogurt and Fermented Milks (2006) and reported that yogurt appears to be helpful in the prevention of cancer, and reduces diarrhea associated with travel, antibiotic therapy, and infections caused by food-borne microorganisms.

Because yogurt is one of the most popular dairy products, manufacturers are being innovative and producing a diversity of yogurt styles. The greater varieties have attracted new consumers. Yogurt is marketed as a breakfast or lunch food. Low-sugar varieties are promoted as a healthful dessert or snack. Besides being classifying according to meal, yogurt is segmented by market according to demographic and lifestyle factors, such as for children and babies, and people who have active lifestyles. Also some trainers suggest athletes to consume yogurt because it is rich in lactic acid. Owing to its high protein content, yogurt is being marketed to men along with women.

Benefits of yogurt can be classified into two groups. Nutritional attributes include vitamins, minerals, and proteins. Physiological benefits including the prevention or reduction of symptoms of disease. Milk and dairy products are placed near the top of the USDA Food Pyramid, so they are recommended to be consumed in moderation in daily life. In addition to being rich source of dietary minerals, including magnesium (Mg), phosphorous (P), zinc (Zn), and calcium (Ca), yogurt supports digestive function. Higher levels of B-vitamins can be deemed to be a nutritional benefit. Yogurt includes probiotic bacteria, which is also known as friendly bacteria. This property helps people who are fighting against many types of infections and cancer. Some nutritionists suggest that yogurt should be consumed to reduce the side effects of drugs and x-ray treatments. Reducing the development of allergies is another substantial benefit of yogurt.

Bibliography

Chandan, Ramesh C., eds. Manufacturing Yogurt and Fermented Milks. London: Blackwell, 2006. Print.

Kennedy, Sarah. "Yogurt’s Expanding Universe." Dairy Foods, 20 April 2015. Web. 5 July 2015.

Miklavec, Krista, et al. "The Influence of Health Claims and Nutritional Composition on Consumers’ Yoghurt Preferences." Food Quality and Preference 43 (2015) 26–33. Print.

Parisi, Salvatore, ed. Chemistry and Technology of Yogurt Fermentation. Italy: Springer, 2014. Print.

Rohart, Anne, Jean-March Siefferman, and Camille Michon. "Effect of Micro-Gel Shape and Concentration on Sensory Perception of Micro-Gels-Enriched Stirred Yoghurts." Colloids and Surfaces A Physicochemical and Engineering Aspects 475 (2015): 94–102.

Yıldız, Fatih, eds. Development and Manufacture of Yogurt and Other Functional Dairy Products. New York: Taylor, 2010. Print.