Yoghurt is a dairy product made by the fermentation of milk carried by the experience of bacteria. The bacteria used for the production of yoghurt are represented by the definition of yoghurt cultures. These bacteria ferment the milk sugar lactose into lactic acid which in turn acts on the milk protein to offer yoghurt its texture and characteristic flavor. Basically cow’s milk is used for making yoghurt all around the world but milk from water buffalo, goats, sheep, camels and yaks can be used for the exact same purpose in numerous parts of the world. In theoretical terms milk from any mammal can be used to make yoghurt. Soy-yoghurt is a non-dairy product obtained from the soy milk based on soybeans.
Dairy yoghurt is actually made by the culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Sometimes the species of Lactobacillus acidophilus, Lactobacillus bifidus and Lactobacillus casei will also be used for culturing. To make yoghurt first the milk is heated at 80°C to kill any undesirable bacteria if present and setting of milk proteins. The hot milk is then allowed to cool at 45°C. When the milk is completely cool then bacterial culture is added and the mixture is allowed to undergo fermentation for approximately 7-8 hours. The phrase yoghurt has been based on a Turkish word meaning to thicken or coagulate. Literature shows that the used of cultured milk products began about 2000 years ago. Süt Dolum Makinesi The early yoghurt was fermented spontaneously and kept in a goatskin bag that has been used for transportation. In 1880’s men used yoghurt for cleaning their goats and sheep. Many women of the olden times also used yoghurt for cleaning their bodies along with hairs. It was the most effective cleaning agent known at that time.
Yoghurt carries a good nutritional value. It’s an abundant supply of protein, calcium, riboflavin, vitamin B6 and vitamin B12. Individuals who are lactose-intolerant can certainly digest it whilst the milk sugar has been changed into lactic acid by the combined action of the bacteria. Sometimes it is also used to treat the antibiotic-associated diarrhea. A study published in the International Journal of Obesity focused that usage of low-fat yoghurt helps in weight loss. Dadih is western Sumatran yoghurt prepared from the milk of water buffalo and the fermentation is carried out in the bamboo tubes. It’s very popular in Nepal and is served as an appetizer along with a dessert. In Tibet yak milk is actually used for the exact same purpose and consumed by people. Cream-top variety is actually produced from the unhomogenized milk. Raita is a very popular Indian condiment often used as a side dish.