What’s yoghurt??

Yoghurt is formed by the bacterial fermentation of milk. It can be made from

any milk, but cows milk is usually used. Bacteria cause the sugar in the milk to
ferment, that produces lactic acid. This then reacts with the protein in the milk
to form yoghurt.

History of yoghurt (yogurt)

The first evidence of yoghurt being eaten dates form 2500 BC.

Certainly the first yoghurt would have been discovered accidentally, with milk being left too
long in the sun or a warm place. How long it took before somebody announced that the rancid
milk had become a tasty dessert is less clear...

It is probable that the climate in India, Asia and southern Europe was responsible for yoghurt
being found there long before more cool climates. It has also been suggested that the nomadic
Bulgars perhaps found yoghurt spontaneously produced on their goatskin bags, and brought it
to Europe with them in the second century AD.

Yoghurt remained in India, Asia and southern / central Europe for the next couple of
thousand years, little known to the rest of the world.

It was early in the 20th century that the suggestion arose that Bulgarian peasants owed their
long and healthy lives to the substantial amounts of yoghurt they ate, which was the first step
towards yoghurt conquering the world.

The second step was a business called Danone, the first commercial yoghurt producer.
Started in 1919, and still a very successful company to this day (better known under the
Dannon name in North America) the company successfully launched yoghurt on the world.

Yogurt is a dairy product, which is made by blending fermented milk with various
ingredients that provide flavor and color. Although accidentally invented thousands of years
ago, yogurt has only recently gained popularity in the United States.

It is believed that yogurt originated in Mesopotamia thousands of years ago. Evidence has
shown that these people had domesticated goats and sheep around 5000 B.C. The milk from
these animals was stored in gourds, and in the warm climate it naturally formed a curd. This
curd was an early form of yogurt. Eventually, a process for purposely producing yogurt was
developed.

While yogurt has been around for many years, it is only recently (within the last 30-40 years)
that it has become popular. This is due to many factors including the introduction of fruit and
other flavorings into yogurt, the convenience of it as a ready-made break-fast food and the
image of yogurt as a low fat healthy food.

Manufacturers have responded to the growth in the yogurt market by introducing many
different types of yogurt including low fat and no-fat, creamy, drinking, bio-yogurt, organic,
baby, and frozen. Traditional yogurt is thick and creamy. It is sold plain and in a wide
assortment of flavors. These are typically fruit flavors such as strawberry or blue-berry
however, newer, more unique flavors such as cream pie and chocolate have also been
introduced. Cereals and nuts are some-times added to yogurts. Yogurt makers also sell
products with a varying level of fat. Low fat yogurt, which contains between 0.5% and 4%
fat, is currently the best selling. Diet no-fat yogurt contains no fat at all. It also contains
artificial sweeteners that provide sweetness while still reducing calories. Creamy yogurt is
extra thick, made with whole milk and added cream. Drinking yogurt is a thinner product,
which has a lower solids level than typical yogurt. Bio-yogurt is made with a different type of
fermentation culture and is said to aid digestion. Yogurt that is made with milk from specially
fed cows is called organic yogurt. This type of yogurt is claimed to be more nutritious than
other yogurts. Other types of yogurts include pasteurized stirred yogurt that has extended
shelf life, baby yogurt made specifically for children, and frozen yogurt.

The yogurt itself has a generally aldehydic flavor, which is a result of the fermentation
process. Since it is made from milk, yogurt is rich in nutrients. It contains protein and
vitamins and is a rich source of calcium. In fact, a small container of yogurt contains as much
calcium as a third of a pint of milk. In addition to these nutritional characteristics, yogurt is
also thought to have additional health benefits. One of the suggested benefits of yogurt is that
it acts as a digestive aid. In the body, it is thought that yogurt can encourage the growth of
beneficial bacteria in the gut. These organisms help to digest food more efficiently and
protect against other, harmful organisms. Another health benefit of yogurt is for people that
are lactose intolerant. These people have difficulty digesting milk products however, they
typically can tolerate yogurt.

Raw Materials

In general, yogurt is made with a variety of ingredients including milk, sugars, stabilizers,
fruits and flavors, and a bacterial culture (Lactobacillus bulgaricus). During fermentation,
these organisms interact with the milk and convert it into a curd. They also change the flavor
of the milk giving it the characteristic yogurt flavor of which acetaldehyde is one of the
important contributors. The primary byproduct of the fermentation process is lactic acid. The
acid level is used to determine when the yogurt fermentation is completed which is usually
three to four hours. The suppliers of these yogurt cultures offer various combinations of the
two bacterial types to produce yogurts with different flavors and textures.

To modify certain properties of the yogurt, various ingredients may be added. To make
yogurt sweeter, sucrose (sugar) may be added at approximately 7%. For reduced calorie
yogurts, artificial sweeteners such as aspartame or saccharin are used. Cream may be added
to provide a smoother texture. The consistency and shelf stability of the yogurt can be
improved by the inclusion of stabilizers such as food starch, gelatin, locust-bean gum, guar
gum and pectin. These materials are used because they do not have a significant impact on
the final flavor. The use of stabilizers is not required however, and some marketers choose
not to use them in order to retain a more natural image for their yogurt.

To improve taste and provide a variety of flavors, many kinds of fruits are added to yogurt.
Popular fruits include strawberries, blueberries, bananas, and peaches, but almost any fruit
can be added. Beyond fruits, other flavorings are also added. These can include such things as
vanilla, chocolate, coffee, and even mint. Recently, manufacturers have become quite
creative in the types of yogurt they produce using natural and artificial flavorings.

The Manufacturing Process

The general process of making yogurt includes modifying the composition of and
pasteurizing the milk; fermenting at warm temperatures; cooling it; and adding fruit, sugar,
and other materials.

Modifying milk composition

 1 When the milk arrives at the plant, its composition is modified before it is used to
make yogurt. This standardization process typically involves reducing the fat content
and increasing the total solids. The fat content is reduced by using a standardizing
clarifier and a separator (a device that relies upon centrifugation to separate fat from
milk). From the clarifier, the milk is placed in a storage tank and tested for fat and
solids content. For yogurt manufacture, the solids content of the milk is increased to
16% with 1-5% being fat and 11-14% being solids-not-fat (SNF). This is
accomplished either by evaporating off some of the water, or adding concentrated
milk or milk powder. Increasing the solids content improves the nutritional value of
the yogurt, makes it easier to produce a firmer yogurt and improves the stability of the
yogurt by reducing the tendency for it to separate on storage.

Pasteurization and homogenization

 2 After the solids composition is adjusted, stabilizers are added and the milk is
pasteurized. This step has many benefits. First, it will destroy all the microorganisms
in the milk that may interfere with the controlled fermentation process. Second, it will
denature the whey proteins in the milk which will give the final yogurt product better
body and texture. Third, it will not greatly alter the flavor of the milk. Finally, it helps
release the compounds in milk that will stimulate the growth of the starter culture.
Pasteurization can be a continuous-or batch-process. Both of these processes involve
heating the milk to a relatively high temperature and holding it there for a set amount
of time. One specific method for batch process pasteurization is to heat a large,
stainless steel vat of milk to 185° F (85° C) and hold it there for at least 30 minutes.
 3 While the milk is being heat treated, it is also homogenized. Homogenization is a
process in which the fat globules in milk are broken up into smaller, more consistently
dispersed particles. This produces a much smoother and creamier end product. In
commercial yogurt making, homogenization has the benefits of giving a uniform
product, which will not separate. Homogenization is accomplished using a
homogenizer or viscolizer. In this machine, the milk is forced through small openings
at a high pressure and fat globules are broken up due to shearing forces.

Fermentation

 4 When pasteurization and homogenization are complete, the milk is cooled to

between 109.4-114.8° F (43-46° C) and the fermentation culture is added in a
concentration of about 2%. It is held at this temperature for about three to four hours
while the incubation process takes place. During this time, the bacteria metabolizes
certain compounds in the milk producing the characteristic yogurt flavor. An
important byproduct of this process is lactic acid.
 5 Depending on the type of yogurt, the incubation process is done either in a large
tank of several hundred gallons or in the final individual containers. Stirred yogurt is
fermented in bulk and then poured into the final selling containers. Set yogurt, also
known as French style, is allowed to ferment right in the container it is sold in. In both
 instances, the lactic acid level is used to determine when the yogurt is ready. The acid
level is found by taking a sample of the product and titrating it with sodium
hydroxide. A value of at least 0.9% acidity and a pH of about 4.4 are the current
minimum standards for yogurt manufacture in the United States. When the yogurt
reaches the desired acid level, it is cooled, modified as necessary and dispensed into
containers (if applicable).

Adding other ingredients

 6 Fruits, flavors, and other additives can be added to the yogurt at various points in
manufacturing process. This is typically dependent on the type of yogurt being
produced. Flavor in non-fruit yogurts are added to the process milk before being
dispensed into cartons. Fruits and flavors can also be added to the containers first,
creating a bottom layer. The inoculated milk is then added on top and the carton is
sealed and incubated. If the fruit is pasteurized, it can be added as a puree to the bulk
yogurt, which is then dispensed into containers. Finally, the fruit can be put into a
special package, which is mixed with plain yogurt upon consumption.
 7 The finished yogurt containers are placed in cardboard cases, stacked on pallets, and
delivered to stores via refrigerated trucks.

Quality Control

Milk products such as yogurt are subject to a variety of safety testing. Some of these include
tests for microbial quality, degree of pasteurization, and various forms of contaminants. The
microbial quality of the incoming milk is determined by using a dye reaction test. This
method shows the number of organisms present in the incoming milk. If the microbial count
is too high at this point, the milk may not be used for manufacture. Since complete
pasteurization inactivates most organisms in milk, the degree of pasteurization is determined
by measuring the level of an enzyme in the milk called phosphatase. Governmental
regulations require that this test be run to ensure that pasteurization is done properly. Beyond
microbial contamination, raw milk is subject to other kinds of contaminants such as
antibiotics, pesticides or even radioactivity. These can all be found through safety testing and
the milk is treated accordingly.

In addition to safety tests, the final yogurt product is also evaluated to ensure that it meets the
specifications set by the manufacturer for characteristics such as pH, rheology, taste, color,
and odor. These factors are tested using various laboratory equipment such as pH meters and
viscometers and also human panelists.

The Future

The future of yogurt manufacturing will focus on the development of new flavors and longer
lasting yogurts. The introduction of new flavors will be driven by consumer desires and new
developments by flavor manufacturers. The suppliers of the bacterial cultures are conducting
research that hints at the development of uniquely flavored yogurts. By varying the types of
organisms in the cultures, yogurt is produced much faster and lasts longer than conventional
yogurt.

Additionally, the nutritional aspects of yogurt will be more thoroughly investigated There is
some evidence that has shown consumption of yogurt has a beneficial antibiotic effect. It has
also been shown to reduce the incidence of lactose intolerance and other gastro-intestinal
illnesses. Other purported benefits of yogurt include the reduction of cholesterol, protection
against certain cancers, and even boosting the immune system. The research is still not
complete on these benefits however, these factors will likely be important in the continued
market growth of yogurt.

1. Step 1

Is frozen yogurt healthy when compared to ice cream?

If offered the choice between ice cream and frozen yogurt, in most cases, yogurt
will be the healthier alternative, although you'll need to read labels carefully to
avoid surprises. Some "healthy frozen yogurt" can have a fat content of up to 15
grams per cup which exceeds that of many ice creams. If choosing between a
low fat ice cream and yogurt, unless you're selecting a healthy frozen yogurt, the
low fat ice cream could win out, depending upon the brand and the nutritional
profile.

2. Step 2

When comparing frozen yogurt to standard ice cream, the yogurt will generally
have the advantage. Most regular ice cream is ten to twelve percent fat by weight
while frozen yogurt varies from two to four percent. Keep in mind that many low
fat frozen yogurts compensate for the lower fat content by adding extra sugar.
That low fat "healthy" frozen yogurt may not be such a good option if it has
twenty grams of sugar. Again, read the label before purchasing.

3. Step 3

Is frozen yogurt healthy when compared to regular yogurt?

When it comes to nutrition, standard yogurt seems to have the advantage over
frozen yogurt. Frozen yogurt, as a generalization, is lower in calcium and protein
than yogurt found in the dairy case. In fact, the calcium content of regular yogurt
is almost twice that of the frozen variety. Both standard and frozen yogurt can be
quite high in carbohydrates since companies use sugar to add taste appeal. If
you're concerned about the sugar content, look for brands of frozen yogurt
without added sugar or brands that are sweetened with Splenda.

4. Step 4

Are there any additional health benefits of frozen yogurt?

One of the major benefits of healthy frozen yogurt is the probiotic content. There
are frozen yogurts that advertise they contain live bacterial cultures which help to
promote better digestion as well as give all of the other advantages these "good
bacteria" have to offer. It appears that these friendly bacteria are able to survive
the freezing process required to make healthy frozen yogurt and still retain their
ability to positively affect your gut. Look for a brand that advertises that it contains
live cultures.
5. Step 5

Another additional health benefit of healthy frozen yogurt over ice cream is the
lactose found in frozen yogurt appears to be more digestible than the lactose in
milk. This is particularly important for people with lactose intolerance who may
experience bloating and diarrhea after a lactose load.

6. Step 6

The bottom line? Although frozen yogurt may not be as healthy as standard
yogurt in terms of protein and calcium content, it does have some advantages
over ice cream including greater digestibility and the presence of probiotic
cultures in some brands. In terms of fat and sugar content, it pays to read labels
closely.
BIKIN YOGHURT
To start, you need yogurt; so buy a small container of yogurt, the type you like
and make sure it matches the fat content of the milk you will use to make your
yogurt.

1. Step 2

In a large pot heat up the milk until it reaches boiling point (212 °F). Then let the
milk cool down. You can put the milk pot in cold water to speed up the cooling
process. Check milk temperature that the milk has cooled down to about 110-115
°F, and not below before you continue.

2. Step 3

Take about a few spoonfuls of yogurt (I use 4 oz) and mix some milk to it. Then
take that mixture and pour into the large milk container. Then pour the milk with
the mixed-in yogurt into two half gallon plastic containers (I use two Costco 40 oz
Mixed Nuts containers)and wrap them in a towel and put them on a shelf to let
the yogurt form in the slow cooling process from 115 °F. I keep the yogurt there
for 24 hours and then I refrigerate it. To make another batch, I just use a few
spoonful of yogurt from that batch to start a new batch. I can reuse the yogurt 3-4
times before it loses its "power" and the I start with a fresh set again. Enjoy

This leaves two questions:

 are the benefits real?  

 are the benefits greater with yoghurt containing live bacteria than for pasteurised
products?

The primary benefits of natural yoghurt are simply a result of the potassium, calcium, B12 and
other B vitamins and protein that it contains.

The claimed benefits of yoghurt include:

 reduced gastrointestinal infections  

 improved immune system (resistance to illness and infection)  
  greater resistance to cancer  
 reduced incidence of osteoporosis (wekened bone strength)

Additional benefits include

 treatment of, and reduction of the symptoms of, thrush  

 lactose intolerant people can often consume yoghurt, because the enzymes in the yoghurt
help reduce the lactose levels in the intestines - thus gaining the benefits contained in all
milk based products (above all calcium)  
 improved absorption of calcium in the intestine, because the lactic acid in the yoghurt
provides the perfect environment for this absorption to occur

The benefits of live yoghurt over pasteurised yoghurt do not seem to be conclusively proven,
despite strong evidence that they exist. However there is strong, if not inconclusive evidence, and
most nutritionists would recommend the 'live' version.

And the benefits of heat-treated yoghurt? These are

 a longer shelf-life, and hence more financially viable for the manufacturer
 a less bitter taste