Yogurt
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| + | '''Yogurt''', '''yoghurt''', or '''yoghourt''' is a food produced by [[bacteria]]l [[Fermentation (food)|fermentation]] of [[milk]]. | ||
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| + | The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of [[lactose]] by these bacteria produces [[lactic acid]], which acts on milk [[protein]] to give yogurt its [[texture (food)|texture]] and characteristic tang. [[Cow]]'s [[milk]] is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from [[water buffalo]], [[goat]]s, [[sheep|ewes]], [[mare]]s, [[camel]]s, and [[yak]]s is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is [[Milk#Creaming and homogenization|homogenized]]); both types may be used, with substantially different results. | ||
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| + | ==See also== | ||
| + | * [[Fermented milk products]] | ||
| + | * [[Frozen yogurt]] | ||
| + | * [[List of dairy products]] | ||
| + | * [[List of yogurt-based dishes and beverages]] | ||
| + | * [[Probiotic]] | ||
| + | * [[Soy yogurt]] | ||
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| + | ===Other fermented dairy products=== | ||
| + | * [[Amasi]] | ||
| + | * [[Chal]] | ||
| + | * [[Crème fraîche]] | ||
| + | * [[Curd]] | ||
| + | * [[Filmjölk]] | ||
| + | * [[Kumis]] | ||
| + | * [[Quark (dairy product)|Quark]] | ||
| + | * [[Ryazhenka]] | ||
| + | * [[Shanklish]] | ||
| + | * [[Smetana (cream)|Smetana]] | ||
| + | * [[Sour cream]] | ||
| + | * [[Varenets]] | ||
| + | * [[Viili]] | ||
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Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results.
[edit]
See also
- Fermented milk products
- Frozen yogurt
- List of dairy products
- List of yogurt-based dishes and beverages
- Probiotic
- Soy yogurt
[edit]
Other fermented dairy products
- Amasi
- Chal
- Crème fraîche
- Curd
- Filmjölk
- Kumis
- Quark
- Ryazhenka
- Shanklish
- Smetana
- Sour cream
- Varenets
- Viili
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Yogurt" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
