Yoghurt is a dairy product produced by the fermentation of milk carried by the game of bacteria. The bacteria useful for the production of yoghurt are represented by the term yoghurt cultures. These bacteria ferment the milk sugar lactose into lactic acid which then acts on the milk protein to give yoghurt its texture and characteristic flavor. Basically cow’s milk is useful for making yoghurt all over the world but milk from water buffalo, goats, sheep, camels and yaks can also be useful for exactly the same purpose in numerous elements of the world. In theoretical terms milk from any mammal may be used in making yoghurt. Soy-yoghurt is a non-dairy product obtained from the soy milk produced from soybeans.
Dairy yoghurt is clearly produced 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 may also be useful 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 permitted to cool at 45°C. Once the milk is totally cool then bacterial culture is added and the mixture is permitted to undergo fermentation for about 7-8 hours. The word yoghurt has been produced from a Turkish word meaning to thicken or coagulate. Literature suggests 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 was useful 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 health in addition to hairs. It absolutely was the best cleaning agent known at that time.
Yoghurt carries a very good nutritional value. It is an abundant source of protein, calcium, riboflavin, vitamin B6 and vitamin B12. Folks who are lactose-intolerant can certainly digest it as the milk sugar has been changed into lactic acid by the combined action of the bacteria. It is sometimes also used to deal with the antibiotic-associated diarrhea. A study published in the International Journal of Obesity focused that consumption 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 is highly popular in Nepal and is served being an appetizer in addition to a dessert. In Tibet yak milk is clearly useful for exactly the same purpose and consumed by people. Cream-top variety is clearly created from the unhomogenized milk. Raita is a highly popular Indian condiment often used as a side dish.Read More