What Is Yogurt?
Yogurt (also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow’s milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.
To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.
What Is Yogurt Is Made Of?
Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F). Additional types of lactobacilli and bifidobacteria may be added.
How Is Yogurt Made?
Manufacturers have responded to the growth in yogurt consumption by introducing many different types of yogurt, including Greek yogurt, low-fat and no-fat yogurt, creamy, drinking, bio-yogurt, frozen, etc… However, the basic ingredients and manufacturing are essentially consistent:
- Raw milk is first transported from the farm to the manufacture where it will be processed.
- When the milk arrives at the plant, its composition is modified before it is used to make yogurt. The milk is then standardized for its dry matter, pasteurized (176°F or 80°C) and homogenized
- When pasteurization and homogenization are completed, the milk has to cool to 109.4-114.8° F (43-46° C) and the fermentation culture is added in a concentration of about 2%. Cultures consist of two lactic acid bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These are the specific ferments of yogurt, which generates its consistency, flavor, aroma and health benefits, such as a facilitated digestion.
- After cooling, fruits, sugar, and other ingredients can be added to obtain a large variety of products and yogurt is packaged afterwards.
- Finally, the product is cooled and stored at refrigeration temperatures (40°F or 5° C) to slow down the physical, chemical and microbiological degradation.
Is Yogurt Milk Or Dairy?
The Dairy Group includes milk, yogurt, cheese, lactose-free milk and fortified soy milk and yogurt. The Dairy Group does not include foods made from milk that have little calcium and a high fat content. Examples of this are cream cheese, sour cream, cream, and butter.
Which milk is good for yogurt?
The first step in making yogurt is to choose the milk you want to use: skim milk, low fat, or whole milk. You can even use goat’s milk if you prefer its taste. The higher the milk fat, the creamier and richer the yogurt will be. You can also choose between raw milk or pasteurized.
Is Yogurt Healthy For You?
But there’s also research suggesting that yogurt is specifically good for heart health: Yogurt has been linked to healthy blood pressure and cholesterol levels. And some research shows that eating yogurt as part of a healthy diet can help prevent long-term weight gain, which is good for the heart.
Should You Eat Yogurt Everyday?
Regular intake of healthy bacteria, such as the kind from yogurt, has been shown to have positive effects on weight management and the GI tract,” says Morgyn Clair, RD. “Eating yogurt daily can help you reach a healthy weight while still providing a satisfying snack.
How To Eat Yogurt?
- Make a dip, take a dip. Forget fattening mayonnaise and calorie laden cream.
- Spread the curd. Use the above recipe of creamy and yummy dip on breads as a spread.
- Yummy Smoothie.
- Frozen dessert.
- Handy Tips.
What Are Some Health Benefits Of Yogurt?
Regular yogurt intake appears necessary to provide a sustainable benefit on host. Yogurt and dairy products are recognized by most regulatory authorities and scientific institutions as part of a healthy diet.
Yogurt is characterized by its living bacteria, which, in addition to its high nutrient density and its palatability, have been demonstrated to improve lactose digestion (EFSA 2010b).
Yogurt Prices In Ghana:
How much is yogurt in Ghana?
The price in Ghana Cedi is GHS 3.84 per kg. But below are some other prices of Yogurt in Ghana:
Probiotic Yogurt
GH₵ 150.00
Pascual Yoghurt Banana 125g
GH₵ 35.00
Mifresh Probiotic Greek Yogurt
GH₵ 55.00
Chocomel (Chocolate Milk Drink) Fristi Yogurt
GH₵ 45.00