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Topic: Yogurt

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Yogurt cheese

Yoghurt

Lactid acid bacteria

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Milk

Lactobacillus bulgaricus

Cream (food)

Dairy product

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Drink

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Fermentation

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	Making Yogurt
		Yogurt is a fermented milk product which was apparently broght to Turkey by the mongols millenia ago.
		Yogurt is preserved by its acidity which inhibits the growth of putrefactive or pathogenic bacteria.
		Use yogurt as part or all of the liquid in cakes, waffles, pancakes and muffins, and cut down on the amount of baking powder.
	biology.clc.uc.edu /fankhauser/Cheese/yogurt_making/YOGURT2000.htm (1270 words)

	Fias Co Farm/Dairy- Yogurt recipe
		Yogurt is the Turkish word for milk that has been curdled with a lactic starter.
		Yogurt is formed by the growth of two bacterial organisms in milk; Streptococcus thermophilus* (a warmth loving bacteria) and Lactobacillus bulgaricus (a strain of bacteria from Bulgaria, where we all know they make great yogurt) which turn the milk sugars into lactic acid.
		Yogurt can be made with any type of milk; goat, cow, sheep, 2%, 1%, skim, you can even make it out off 100% powdered milk or even soymilk if you want.
	fiascofarm.com /dairy/yogurt.htm (2613 words)

	YOGURT
		Secondly, yogurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer.
		Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals.
		Yogurt is relatively high in the amino acid tyrosine (a neurostimulant) and low in the amino acid tryptophan (a neurosedative).
	www.askdrsears.com /html/4/T045700.asp (2717 words)

	Natural Life Magazine #43 - Yogurt – Food of Centenarians
		Yogurt is used as an ingredient in specialty dishes in Greek, Syrian and Indian cooking.
		Yogurt is simply milk, thickened to a custard consistency by certain acid-forming bacteria growing in it.
		Thus yogurt is especially helpful for people who have lactose intolerance, (meaning they lack an enzyme that helps to digest milk sugar in regular milk).
	www.life.ca /nl/43/yogurt.html (1215 words)

	Hillbilly Housewife
		Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt.
		Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store.
		Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low.
	www.hillbillyhousewife.com /yogurt.htm (1177 words)

	Yogurt
		Yogurt is a mixture of milk (whole, reduced-fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.
		The nutritional and caloric contents of yogurt, buttermilk and acidophilus milk are similar to those of the fluid milks from which they are made.
		Yogurt, buttermilk and acidophilus milk should be stored in closed containers in the refrigerator at 40°F to maintain their quality.
	www.wisdairy.com /OtherDairyProductInfo/Yogurt/Default.aspx (853 words)

	Cooking: How to make your own yogurt
		Basically, if you place a tablesppon of yogurt in a glass of milk, the bacteria will reproduce and spread through the milk, and within 6 to 12 hours, transform the milk to yogurt.
		But yogurt cultures are "fussy" -- the milk must be boiled first in order to remove any competing bacteria and then cooled to a lukewarm temperature so that the yogurt bacteria won't be killed by high heat.
		Yogurt cultures hate competition and yeast in the air seems to make them roll over and go to sleep.
	www.make-stuff.com /cooking/yogurt.html (434 words)

	From Milk to Yogurt-an Electron Microscope Story
		Yogurt found its way to North America some 30 years ago and now is part of the dairy counter even in the smallest grocery stores.
		Reduction of the lactose content allows yogurt to be consumed even by people suffering from mild lactose intolerance, i.e., their inability to digest the milk sugar.
		To be on the safe side, some yogurt manufacturers use small additions of various ‘thickening agents’ such as starch gel, various plant gums or pectin to the milk to improve the retention of water in yogurt.
	www.medicinalfoodnews.com /vol01/issue5/kalab.htm (944 words)

	Yogurt Fermentation with Lactobacillus Cultures
		Other than cheese, buttermilk, and yogurt, lactic starter cultures are also used to help prepare or manufacture a wide variety of food products such as sour dough bread, pickles, and sausages.
		Yogurt originated in the Balkans and the Middle East; it is now quite popular in Europe and America, as well.
		This cooling step is quite critical in industrial yogurt production; it must be done quickly to control tightly the acidity of the yogurt, which has a profound effect on the taste.
	www.engr.umd.edu /~nsw/ench485/lab8.htm (1331 words)

	BBC Good Food \| Know-how \| Glossary \| Yogurt (Site not responding. Last check: )
		Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.
		Set yogurt is allowed to set in the pot in which it was sold, so has a firmer texture than other yogurts, but is still creamy and smooth.
		If you plan to cook with yogurt, bring it to room temperature before you add it to the dish, so that the temperature shock is not too great (otherwise it might curdle and separate), and add it to the dish spoon by spoon.
	www.bbcgoodfood.com /content/knowhow/glossary/yogurt (716 words)

	yogurt; yoghurt - Allrecipes
		Today, yogurt is made commercially in carefully controlled environments and the requisite bacteria (usually Lactobacillus bulgaricus and Streptococcus thermophilus) are added to the milk.
		Though yogurt can be made from the milk of many animals, cow's milk is the most commonly used.
		Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred-in which case they're referred to as Swiss-style.
	allrecipes.com /HowTo/yogurt-yoghurt/Detail.aspx (335 words)

	GH1183, Making Yogurt at Home -- Country Living Series, MU Extension
		Container for yogurt that holds at least 5 cups (glass, crockery, food-grade plastic or stainless steel), or use individual custard cups or jelly jars -- then the yogurt can be eaten directly from the container in which it was made.
		To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter.
		Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt.
	extension.missouri.edu /explore/hesguide/foodnut/gh1183.htm (1748 words)

	Yogurt: Electron microscopy images in colour
		Yogurt has been part of the diet in southeastern Europe and the Middle East for millennia and is now part of the dairy counters even in the smallest grocery stores in many countries.
		Yogurt that has been stored for a long period of time may show some syneresis as the separation of a liquid phase from a gel is called.
		In another procedure, warm yogurt may be ultrafiltered, as suggested by Adnan Y. Tamime, the coauthor of several scientific papers on labneh and a book on yogurt.
	www.magma.ca /~pavel/science/Yogurt.htm (1923 words)

	Yogurt
		Live-culture yogurt has so many health advantages, it appears that every woman should be eating it several times a week starting in young adulthood at the latest.
		Substituting yogurt for milk does cause the consumer to get less vitamin D, since milk is fortified with vitamins A and D in the U.S., but yogurt is not.
		A half cup a day of yogurt is probably enough, but someone with serious problems should use at least a cup a day or half cup twice a day.
	www.modern-psychiatry.com /yogurt.htm (1807 words)

	Yogurt - A Milk Product with More
		Yogurt was one of the first foods that was promoted widely because of its possible health benefits.
		The first two are needed to convert milk to yogurt and the later two are being added because of their health promoting properties.
		Because the yogurt bacteria are foreign, they do not find adhesion sites along the intestinal wall and are quickly flushed through the intestines and are excreted in the feces.
	www.medicinalfoodnews.com /vol02/issue5/yogurt.htm (725 words)

	Yogurt
		Yogurt is also a good source of calcium, riboflavin, protein, vitamin B12 and potassium.
		Eat some creamy yogurt regularly, and you may be able to avoid unpleasant intestinal problems.
		And since yogurt is a good source of so many important nutrients, you’ve nothing to lose by making it part of your daily diet.
	www.bellybytes.com /bytes/yogurt.shtml (909 words)

	Welcome to Redwood Hill Farm
		Yogurt cultures convert lactose into lactic acid, making yogurt easier to digest than milk.
		Our yogurt is made from unhomogenized whole goat milk, and the slight cream layer at the top can either be enjoyed or removed if you prefer a lower fat yogurt.
		We do not ship our yogurt direct because of our its delicate texture and the fact it cannot be subjected to rough handling during shipping.
	www.redwoodhill.com /yogurt.htm (700 words)

	Yeast Infections, Diarrhea and Yogurt!- DrGreene.com
		Lactobacillus in yogurt also has a weakly protective effect against asthma by stimulating interleukin and TH 1 cells.
		Yogurt and other active culture foods are not a panacea, but they are significant gentle helpers.
		I recommend choosing organic yogurt with a healthy variety of active cultures to promote biodiversity in the gut.
	www.drgreene.com /21_688.html (2123 words)

	Yogurt - Glossary - Hormel Foods
		Yogurt is high in protein and calcium along with many B vitamins, but not all Yogurts are equally healthy nor contain the same levels of nutrients.
		Set Yogurt is a firmer form of Yogurt that has had cultures added to the milk as it is packaged, prior to fermentation so it begins to "set up" and thicken while the Yogurt is in the the package.
		Beverage Yogurts are thinner in consistency which is achieved by reducing the amount of Yogurt by mixing in water, milk and possibly fruit juices to create the Yogurt drink.
	www.hormel.com /kitchen/glossary.asp?id=34514&catitemid= (598 words)

	GH1183, Making Yogurt at Home -- Country Living Series, MU Extension
		Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including reconstituted nonfat dry milk powder.
		To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter.
		Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt.
	muextension.missouri.edu /explore/hesguide/foodnut/gh1183.htm (1755 words)

	Yogurt Starters
		Yogurt is milk that has fermented under the action of lactic bacteria.
		The virtues of yogurt are associated, among other things, with bacterial action in the intestines, making bacterial presence in a sufficient number important.
		Yogurt must by law contain at least 10 million bacteria per gram at the time it is marketed.
	www.customprobiotics.com /yogurt_starter.htm (975 words)

	WebMD Weight Loss Clinic: French Women's Diet Secret: Yogurt
		Stroll down the yogurt aisle at your supermarket and you'll see a dizzying array of choices: trendy new flavors, additives ranging from granola to candy, fat-free and sugar-free types, creamy blended varieties, drinkable and squeezable yogurts, and fiber-enriched and probiotic options.
		Yogurt is portable, convenient, nutritious, and delicious, and works for breakfast, dessert, or a snack.
		Yogurt is an excellent source of calcium, protein and B vitamins, but its health benefits go beyond that, experts say.
	www.webmd.com /content/article/103/107110.htm (805 words)

	Yogurt Makers and Acidophilus Bacteria for a Better Diet
		Yogurt Cheese is a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
		Serve yogurt cheese plain, or flavor with fruit, sugar or vanilla for a sweeter taste.
		Yogurt is actually composed of coagulated particles called curds which are suspended in a watery liquid called whey.
	www.leeners.com /yogurtmaking.html (300 words)

	What is Yogurt?
		Yogurt, also spelled yoghurt or yoghourt, is a favorite breakfast, lunch, or snack food found in the dairy aisle of the grocery store.
		Yogurt made at home is usually started by adding a dab of commercially made yogurt to boiled milk, and then keeping the mixture at 112° Fahrenheit (45° Celsius).
		Yogurt can also be used when cooking, in place of milk, sour cream, and even some cheeses.
	www.wisegeek.com /what-is-yogurt.htm (414 words)

	Yogurt
		Yogurt is a cultured milk product that has been made for thousands of years in Middle Eastern and Eastern European countries such as Bulgaria.
		Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
		Some yogurts are thick and rich; others, made in the style of Eastern European yogurt, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as well.
	www.gianteagle.com /healthnotes/Food_Guide/Yogurt.htm (917 words)

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