Several Cultures Around The World Consume Yogurt As A Staple Food, Especially In Western Asia And The Middle East

 

Yogurt 

As a fermented milk product, Yoghurt is a way to keep the nutrients in milk intact. Yogurts come in a huge range of flavours now, from very low-fat fruit yoghurts to Greek-style yoghurt with a fat content of about 8 g per 100 g. Milk from cows, ewes, goats, or buffaloes can be used to make yoghurt. This article covers the value of yoghurt for various population groups, reviews the nutritional content of a variety of yoghurts, and offers information on yoghurt consumption around the world.

Yogurt contains protein, calcium, other minerals, and a variety of vitamins because it is made from milk. As certain vitamins, like pantothenic acid and vitamin B1, are consumed by the bacterial culture used to make the yoghurt, their levels are depleted. However, since folic acid is created by the bacteria, quantities of folic acid are often higher than in milk. Specify specific nutrients.

Yogurts with flavours are made by mixing flavourings into plain yoghurt. Sundae-style Yoghurt is made by filling containers with warm inoculated mix, then layering 15–18% of the total weight of yoghurt with fruit purée or syrup on the bottom of the containers, sealing the containers, and incubating. Consumers can combine the yoghurt gel and fruit in the product before eating.

Swiss or stirred-style yoghurts are made by mixing fruit purée, sugar, or glucose with freshly created plain yoghurt that has been prepared in bulk. Plain Yoghurt is typically prepared with a larger level of stabiliser (0.7%) than usual (0.3%) because the coagulum is disrupted during blending. After mixing with fruit, the mixture is cooled to 4 °C.

The nutritional value and health advantages of yoghurt are well known. It is also a well-known natural source of probiotic strains and bioactive metabolites. The two most prevalent probiotics that can be found in yoghurt are lactobacilli and bifidobacteria. Streptococcus salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus are commonly employed as starter cultures in products with yoghurt as the primary ingredient.

The viability of probiotic cultures in Yoghurt is found to be influenced by a number of factors, including the availability of nutrients, concentration of metabolites like lactic acid and acetic acid, growth promoters and inhibitors, addition of fruits, probiotic bacteria strains, pH, presence of hydrogen peroxide and dissolved oxygen, inoculation level, incubation temperature, fermentation time, storage temperature, and buffering capacity of the media.