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Cacık, a Turkish cold appetiser yoghurt variety.
Cacık, a Turkish cold appetiser yoghurt variety. Cacık (IPA pronunciation /dʒɑːdʒɨk/ is a Turkish dish of seasoned diluted Yoghurt, eaten throughout the former Ottoman world.

Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Dairy products are generally defined as Foodstuffs produced from Milk. The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Lactose (also referred to as milk sugar) is a Sugar which is found most notably in Milk. Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Mouthfeel is a product’s physical and Chemical interaction in the mouth Soy yogurt, a dairy yoghurt alternative, is made from soy milk. Soy yogurt, (Soya yoghurt in British English also referred to as Soygurt or Yofu (a Portmanteau of yoghurt and ''tofu'') is Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from

Contents

History

Yoghurt, full fat
Nutritional value per 100 g (3. 5 oz)
Energy 60 kcal   260 kJ
Carbohydrates     4. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most 7 g
- Sugars  4. 7 g (*)
Fat 3. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water 3 g
- saturated  2. Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs 1 g
- monounsaturated  0. For discussion how dietary fats affect cardiovascular health see Diet and heart disease. 9 g  
Protein 3. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl 5 g
Riboflavin (Vit. B2)  0. Riboflavin ( E101) also known as vitamin B2, is an easily absorbed Micronutrient with a key role in maintaining Health 14 mg   9%
Calcium  121 mg 12%
(*) Lactose content diminishes during storage. Calcium (ˈkælsiəm is the Chemical element with the symbol Ca and Atomic number 20 Lactose (also referred to as milk sugar) is a Sugar which is found most notably in Milk.
Percentages are relative to US
recommendations for adults. Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient
Source: USDA Nutrient database

There is evidence of cultured milk products being produced as food for at least 4,500 years. Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented The earliest yoghurts were probably spontaneously fermented by wild bacteria living on the goat skin bags carried by the Bulgars (or Hunno-Bulgars), a nomadic people who began migrating into Europe in the second century AD and eventually settled in the Balkans at the end of the seventh century. The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe The Bulgars (also Bolgars or proto-Bulgarians) were a seminomadic people probably of Turkic descent originally from Central Asia, Today, many different countries claim yoghurt as their own, yet there is no clear evidence as to where it was first discovered.

The use of yoghurt by mediaeval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the eleventh century. The Turkic peoples are Eurasian peoples residing in northern central and western Eurasia who speak languages belonging to the Turkic language family Mahmud ibn Hussayn ibn Muhammad al-Kashgari (محمود بن الحسين بن محمد الكاشغري Kaşgarlı Mahmut Mehmud Qeshqeri born in 1005 in Kashgar was The Kutadgu Bilig, or Qutadğu Bilig (kuːˈtɑːdɡuː ˈbɪlɪk in English proposed Middle Turkic qʊtaðˈɢʊ bɪˈlɪɡ is a Karakhanid Yusuf Balasaghuni Yusuf_Has_Hajib Balasaghuni (full name Yūsuf Khāṣṣ Ḥājib Balasağuni; Жусуп Баласагын Yusuf Has Hacib was an 11th century In both texts the word "yoghurt" is mentioned in different sections and its use by nomadic Turks is described. The first account of a European encounter with yoghurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. Francis I (September 12 1494 &ndash March 31 1547 was crowned King of France in 1515 in the cathedral at Reims and reigned until 1547 In Medicine, diarrhea, also spelled diarrhoea (see spelling differences) is frequent loose or liquid Bowel movements Acute diarrhea His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt. Suleiman I (سليمان Sulaymān, Süleyman almost always Kanuni Sultan Süleyman) ( 6 November 1494 5/ 6 September 1566

Until the 1900s, yoghurt was a staple in diets of the South Asian, Central Asian, Western Asian, South Eastern European and Central European regions. Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south Southwest Asia or Southwestern Asia (largely overlapping with the Middle East) is the southwestern portion of Asia. Central Europe is the Region lying between the variously and vaguely defined areas of Eastern and The Russian biologist Ilya Ilyich Mechnikov had an unproven hypothesis that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending A biologist is a Scientist devoted to and producing results in Biology through the study of Organisms Typically biologists study organisms and their relationship Ilya Ilyich Mechnikov (Илья Ильич Мечников ( May 16 1845 – July 15 1916) was a Russian microbiologist The Bulgarians (българи balgari) are a South Slavic people generally associated with the Republic of Bulgaria and the Bulgarian language Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe. Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. Ilya Ilyich Mechnikov (Илья Ильич Мечников ( May 16 1845 – July 15 1916) was a Russian microbiologist It fell to a Sephardic Jewish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. Sephardi Jews ( Hebrew: ספרדי, Standard Səfardi Tiberian Səp̄arədî; plural An entrepreneur is a person who has possession over a company enterprise, or Venture, and assumes significant accountability for the inherent risks and the outcome Isaac Carasso ( 1874 - April 19, 1939) was a doctor and member of the prominent Sephardic Jewish Carasso family of Ottoman In 1919, Carasso, who was from Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. Thessaloniki (Θεσσαλονίκη), Thessalonica, or Salonica is the second-largest city in Greece and the capital of Macedonia Barcelona ( Catalan bəɾsəˈlonə Spanish baɾθeˈlona is the capital and most populous city of the Autonomous Community of Catalonia Groupe Danone () (known as Dannon in the United States) is a French food-products company based in Paris. Carasso emigrated to the United States during World War II and set up a business in New York City under an Americanised version of the name: Dannon. Yoghurt with added fruit jam was invented to protect yoghurt from decay. It was patented in 1933 by the Radlická Mlékárna dairy in Prague, and introduced to the United States in 1947, by Dannon. Prague (ˈprɑːg Praha (ˈpraɦa see also other names) is the Capital and Largest city of the Czech Republic.

Yogurt's popularity in the United States was enhanced in the 1950's and 60's when it was presented as a health food. The term Health food has been used in the United States since the 1920s to refer to specific foods claimed to be especially beneficial to Health.


Culture

From the Bulgarian Pavilion, at Expo 2005.
From the Bulgarian Pavilion, at Expo 2005. The state of Bulgaria (България transliterated bg-Latn ''Balgaria'' The country preserves the traditions (in ethnic name language and alphabet of the First Bulgarian Expo 2005 was the World's Fair held in Aichi Prefecture, Japan, east of the city of Nagoya.

Yoghurt is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production. The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Biochemical engineering is a branch of Chemical engineering or Biological engineering that mainly deals with the design and construction of unit processes that The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd) in a process called denaturation. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Denaturation is a process in which Proteins or Nucleic acids lose their structure (tertiary structure by application of some external stress or compound for The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria. pH is the measure of the acidity or alkalinity of a Solution. In the U. S. , to be named yoghurt, the product must contain the bacteria strains Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Streptococcus thermophilus (official name Streptococcus salivarius subsp Lactobacillus delbrueckii subspecies bulgaricus (also known as Lactobacillus bulgaricus) is one of several bacteria used for the production of Yogurt. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). Probiotics are Dietary supplements containing potentially beneficial Bacteria or Yeasts According to the currently adopted definition by FAO / These include L. acidophilus, L. casei and Bifidobacterium species. Lactobacillus acidophilus is one Species in the genus Lactobacillus. Lactobacillus casei is a Species of Genus Lactobacillus found in the human intestine and mouth Bifidobacterium is a Genus of Gram-positive, non-motile often branched anaerobic Bacteria. In most countries, a product may be called yoghurt only if live bacteria are present in the final product. In the U. S. , non-pasteurised yoghurt can be marketed as "live" or containing "live active culture". A small amount of live yoghurt can be used to inoculate a new batch of yoghurt, as the bacteria reproduce and multiply during fermentation. Pasteurised products, which have no living bacteria, are called fermented milk (drink).

Benefits

Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. Lactose intolerance is the inability to metabolize Lactose, a sugar found in Milk and other Dairy products because the required enzyme The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves. [1]

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions,[2] and in preventing antibiotic-associated diarrhea. In Medicine, diarrhea, also spelled diarrhoea (see spelling differences) is frequent loose or liquid Bowel movements Acute diarrhea [3] One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive. Lactobacillus acidophilus is one Species in the genus Lactobacillus. Candidiasis, commonly called yeast infection or thrush, is a Fungal infection (mycosis of any of the Candida species of which [4]

Presentation

To offset its natural sourness, yoghurt can be sold sweetened, flavored, or in containers with fruit or fruit jam on the bottom. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. [5] If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style. [6] Most yoghurts in the United States have added pectin or gelatin. Pectin (from Greek πηκτικός - pektikos, "congealed curdled" a white to light brown powder is a Heteropolysaccharide Gelatin (also gelatine, from French gélatine) is a translucent colourless brittle nearly tasteless solid substance, extracted from the Some specialty yoghurts have a layer of fermented fat at the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks. "Strained" yoghurt is the concentrated residue (described as a sort of "yoghurt cheese") produced by filtering plain yoghurt that is without flavorings, gelatin, pectin, or other additives through a paper or cloth filter, and allowing water and whey to drain away.

Varieties

Dadiah sold in Bukittinggi Market.
Dadiah sold in Bukittinggi Market. Bukittinggi ( Indonesian for "high hill" is one of the larger cities in West Sumatra, Indonesia, with a population of over 91000 people

Drinks

Bihidasu, a Japanese edible brand of Ayran.
Bihidasu, a Japanese edible brand of Ayran. Ayran or airan (from Turkish ayran) is a drink made of Yoghurt and water popular in Turkey, Armenia, Azerbaijan

Homemade

A yoghurt-making kit, with container, thermos, and thermometer.
A yoghurt-making kit, with container, thermos, and thermometer.

Yoghurt is customarily made in domestic environments in regions where yoghurt has an important place in traditional cuisine. It can be made by scalding milk, cooling it to just above body temperature, and then adding a small amount of previously made yoghurt (for example, store-bought, plain, live-culture yoghurt). The mixture is kept at the warm temperature for several hours, during which fermentation (proliferation of the bacteria that were in the previously made yogurt) causes it to become yoghurt. [10] Special yoghurt-making machines assist in small-batch yoghurt-making. [11] In 2005, Mireille Guiliano released her best selling book, French Women Don’t Get Fat, in which she touts yogurt as her secret weight loss weapon. In her book, she campaigned for Americans to discover the benefits and pleasures of homemade plain, non-fat yogurt, as opposed to the sugar and corn syrup-laden ‘impostors’ found in most U. S. supermarkets.

Etymology and spelling

The word is derived from Turkish yoğurt,[12] and is related to yoğurmak 'to knead' and yoğun 'dense' or 'thick'. Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. [13]. The letter ğ was traditionally rendered as "gh" in transliterations of Turkish, which used to be written in a variant of the Arabic alphabet until the introduction of the Latin alphabet in 1928. Ğ, or ğ, is a letter known as g- Breve in English, used in the Turkish, Azerbaijani, Berber, Crimean The Ottoman Turkish alphabet (الفبا elifbâ) was the version of the Perso-Arabic alphabet that was used for the Ottoman Turkish language during the In older Turkish the letter denoted a voiced velar fricative /ɣ/, but this sound is elided between back vowels in modern Turkish, in which the word is pronounced [joˈuɾt]. The voiced velar fricative is a type of Consonantal sound used in various spoken Languages The symbol in the International Phonetic Alphabet Elision is the omission of one or more sounds (such as a Vowel, a Consonant, or a whole Syllable) in a word or phrase producing a result that is easier A back vowel is a type of Vowel sound used in some spoken Languages The defining characteristic of a back vowel is that the tongue is positioned as far back as Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. Some eastern dialects retain the consonant in this position, and Turks in the Balkans pronounce the word with a hard /g/. A dialect (from the Greek word διάλεκτος dialektos) is a variety of a Language that is characteristic of a particular group of

In English, there are several variations of the spelling of the word. In the United States, yogurt is the usual spelling and yoghurt a minor variant. In the United Kingdom, yoghurt and yogurt are both current, yoghurt being more common, and yoghourt is an uncommon alternative. [14] Canada uses mostly yogurt and yogourt, the latter being particularly common in bilingual packaging, as it is also the spelling in Canadian French; in Australia and New Zealand yoghurt prevails. [15][16]

Whatever the spelling, the word is pronounced with either a short "o" or a long "o" in the UK and New Zealand, and with a long "o" in North America, Ireland and Australia (UK IPA: /ˈjɒgət/ or /'jəʊgət/; North America /'joʊgɚt/; Australia /'jəʉgət/).

Further information: American and British English spelling differences

References

  1. ^ Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)
  2. ^ O. American and British English spelling differences are one aspect of American and British English differences. Adolfsson et al. , "Yogurt and gut function", American Journal of Clinical Nutrition 80:2:245-256 (2004) [1]
  3. ^ Ripudaman S. Beniwal, et al. , "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", Digestive Diseases and Sciences 48:10:2077-2082 (October, 2003) doi:10.1023/A:1026155328638
  4. ^ Erika N. A digital object identifier ( DOI) is a permanent identifier given to an Electronic document. Ringdahl, "Treatment of Recurrent Vulvovaginal Candidiasis", American Family Physician 61:11 (June 1, 2000)
  5. ^ http://www.askdrsears.com/faq/fn12.asp
  6. ^ http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1184,00.html
  7. ^ The Japan Times Bacteria spreads across nation to create slimy, healthy treat, By TAKUYA KARUBE Kyodo News
  8. ^ Health and Nutrition News
  9. ^ Japan's #1 English Magazine, Health and Beauty, Yogurt Yo
  10. ^ http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html
  11. ^ http://homecooking.about.com/library/weekly/aa031102b.htm Home-made yoghurt, machines]
  12. ^ Merriam-Webster Online - Yogurt entry
  13. ^ Ahmet Toprak's article
  14. ^ Peters, Pam (2004). The Cambridge Guide to English Usage. Cambridge: Cambridge University Press, pp. 587-588.
  15. ^ "yoghurt n. " The Australian Oxford Dictionary, 2nd edition. Ed. Bruce Moore. Oxford University Press, 2004. Oxford Reference Online. Accessed on 2007-05-24. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1218 - The Fifth Crusade leaves Acre for Egypt. 1276 - Magnus Ladulås is crowned
  16. ^ "yoghurt n. " The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Accessed on 2007-05-24. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1218 - The Fifth Crusade leaves Acre for Egypt. 1276 - Magnus Ladulås is crowned

See also

External links

Frozen yogurt (also frozen yoghurt or frogurt) is a frozen Dessert made from or containing yogurt or dairy analogues. Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented Soy yogurt, (Soya yoghurt in British English also referred to as Soygurt or Yofu (a Portmanteau of yoghurt and ''tofu'') is Lassi is a popular and traditional Indian drink originating from the Punjab region. A kibibyte (a contraction of ki lo bi nary byte) is a unit of Information or Computer storage, established by the International

Dictionary

yoghurt

-noun

  1. A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavouring; any similar product based on other substances (e.g., soy yoghurt).
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