Yogurt

Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت, romanized: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] 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.[2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is 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. 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; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.[3] 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.[4][5] Etymology and spelling The word for yogurt is derived from the Ottoman Turkish: یوغورت, romanized: yoğurt,[6] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".[6] It may be related to yoğun, meaning thick or dense. The sounds historically represented by the Arabic letter ghayn in the Turkish language ranging from a voiced velar fricative to a voiced velar plosive were traditionally romanised as "gh" prior to the introduction of a new Latin-based Turkish alphabet and the letter "ğ" in 1929, thus "yoghurt" spelled with a "gh" is first attested in sources from 1615–1625.[6][7][8] In English, spelling variations include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt.[6] In the United Kingdom, the word is usually spelled yoghurt while in the United States the spelling is yogurt. In Australia, New Zealand and South Africa, the British spelling is dominant. Canada has its own spelling, yogourt, a minority variant of the French yaourt, although yogurt and yoghurt are also used.[9] History Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant.[10] Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals.[11] The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times.[12][13][14] Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt.[15][16][17][18] Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today.[18][17] The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity".[19] The use of yogurt by medieval Turks is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century.[20][21] Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks.[20][21] The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags.[22] Some accounts suggest that Mughal Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon.[23] Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt.[23][24] The grateful king told many of the food that had cured him. Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and the Indian subcontinent. Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus). The Russian biologist and Nobel laureate Ilya Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants.[25] Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe. Industrialization of yogurt production is credited to Isaac Carasso, who, in 1919, started a small yogurt business in Barcelona, Spain, naming the business Danone ("little Daniel") after his son.[26] The brand later expanded to the United States under an Americanized version of the name, Dannon.[26] Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[27] Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form for those with digestive intolerance and for home culturing.[28] It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas,[29] and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts, in 1929.[30][31] Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont.[32] Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $1 million per year.[33] By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010. Market and consumption In 2017, the average American ate 13.7 pounds (6.2 kg) of yogurt. The average consumption of yogurt has been declining since 2014.[citation needed] Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019.[where?] The decline of Greek-style yogurt has allowed Icelandic skyr to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $173 million.