Yogurt: Difference between revisions

Yogurt, full fat
Nutritional value per 100 g (3.5 oz)
Energy	257 kJ (61 kcal)
Carbohydrates	4.7 g
Sugars	4.7 g (*)
Fat	3.3 g
Saturated	2.1 g
Monounsaturated	0.9 g
Protein	3.5 g
Vitamins	Quantity %DV†
Vitamin A equiv.	3% 27 μg
Riboflavin (B2)	11% 0.14 mg
Minerals	Quantity %DV†
Calcium	9% 121 mg
	(*) Lactose content diminishes during storage.
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

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*Cacık*, a Turkish cold appetiser yogurt variety

Yogurt, yoghurt or yogourt (English pronunciation: /ˈjɒɡət/, English pronunciation: /ˈjoʊɡərt/; Turkish: yoğurt, pronounced [joˈuɾt]) is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Worldwide, cow's milk is most commonly used to make yogurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various parts of the world.

Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. In addition, Lactobacillus acidophilus and bifidobacteria are also sometimes added during or after culturing yogurt.

The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45 °C (112 °F). The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.

Etymology and spelling

The word is derived from Turkish: yoğurt,^[3] and is related to the obsolete verb yoğmak 'to be curdled or coagulated; to thicken'.^[4] The letter ğ was traditionally rendered as "gh" in transliterations of Turkish prior to 1928.^[5] In older Turkish, the letter denoted a voiced velar fricative /ɣ/, but this sound is elided between back vowels in modern Turkish, in which the word is pronounced [joˈuɾt].

In English, there are several variations of the spelling of the word. In the United Kingdom and Australia, "yogurt" and "yoghurt" are both current, "yogurt" being more common, and "yoghourt" is an uncommon alternative.^[6]^[7] In the United States, "yogurt" is the usual spelling and "yoghurt" a minor variant. In New Zealand, "yoghurt" prevails.^[8] In Canada, "yogurt" is most common among English speakers, but many brands use "yogourt", since it is an acceptable spelling in both official languages.

Whatever the spelling, the word is usually pronounced with a short o (/ˈjɒɡət/) in the UK, with a long o (/ˈjoʊɡərt/) in North America, Australia, Ireland and South Africa, and with either a long or short o in New Zealand.

History

There is evidence of cultured milk products in cultures as far back as 2000 BCE. In the records of the ancient culture of Indo-Iranians (Iran and India), yogurt is mentioned by 500 BCE. In this record the combination of yogurt and honey is called "the food of the gods".^[9] Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".^[10]

The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain nomadic tribes knew how "to thicken the milk into a substance with an agreeable acidity".^[11] The use of yogurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century.^[12]^[13] Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks.^[12]^[13] The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags.^[14]^[15]

Another early account of a European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhoea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt.^[16]^[17] Being grateful, the French king spread around the information about the food which 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 India. 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 bacteria. In 1907, the rod-like bacterium was called Lactobacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus). The Russian Nobel laureate biologist Ilya Ilyich Mechnikov (also seen as Élie Metchnikoff), from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesised that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yogurt as a foodstuff throughout Europe.

Isaac Carasso industrialised the production of yogurt. In 1919, Carasso, who was from Ottoman Salonika, started a small yogurt business in Barcelona, Spain, and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: Dannon.

Tarator is a cold soup made of yogurt and cucumber (dill, garlic, walnuts and sunflower oil are sometimes added) and is popular in Bulgaria.

Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.^[18] In 1947, it was introduced to the United States by Dannon.

Yogurt was first 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.^[19] It was popularised by John Harvey Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas,^[20] and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929.^[21]^[22] 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 name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities^{[citation needed]} 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 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.^[23]

Nutritional value and health benefits

Tzatziki is an appetiser made with yogurt, popular in Greece and close to the traditional Bulgarian Milk salad.

Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.^[24] It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yogurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.^[25]

Yogurt containing live cultures is sometimes used in an attempt to prevent antibiotic-associated diarrhea.^[26]

Yogurt contains varying amounts of fat. There is non-fat (0% fat), low-fat (usually 2% fat) and plain or whole milk yogurt (4% fat).^[27] A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of low-fat yogurt can promote weight loss, especially due to the calcium in the yogurt.^[28]

Varieties and presentation

Dadiah or Dadih is a traditional West Sumatran yogurt made from water buffalo milk. It is fermented in bamboo tubes.

Yogurt is popular in Nepal, where it is served as both an appetiser and dessert. Locally called dahi (दही), it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. The most famous type of Nepalese yogurt is called juju dhau, originating from the city of Bhaktapur. In Tibet, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.

In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal. Yogurt is a side dish to all Iranian meals. The most popular appetisers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews.

Matsoni is a Georgian yogurt popular in the Caucasus and Russia. It is used in a wide variety of Georgian dishes and is believed to have contributed to the high life expectancy and longevity in the country. Dannon used this theory in their 1978 TV advertisement called In Soviet Georgia where shots of elderly Georgian farmers were interspersed with an off-camera announcer intoning, "In Soviet Georgia, where they eat a lot of yogurt, a lot of people live past 100." It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.^[29] Matsoni is also popular in Japan under the name Caspian Sea Yogurt (カスピ海ヨーグルト).

Tarator and Cacık are popular cold soups made from yogurt, popular during summertime in Albania, Bulgaria, Republic of Macedonia, Serbia and Turkey. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator.

Khyar w Laban (cucumber and yogurt salad) is a popular dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban", etc.

Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than most yogurts offered in English-speaking countries (Rahm is German for "cream"), is available in Germany and other countries.

Cream-top yogurt is yogurt made with unhomogenised milk. A layer of cream rises to the top, forming a rich yogurt cream. Cream-top yogurt was first made commercially popular in the United States by Brown Cow of Newfield, New York, bucking the trend toward low- and non-fat yogurts.

Jameed is yogurt which is salted and dried to preserve it. It is popular in Jordan.

Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo. It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.^[30]

Raita is a yogurt-based South Asian/Indian condiment, used as a side dish. The yogurt is seasoned with cilantro (coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in, and the mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian and Pakistani dishes.

Dudh is a Sindhi-curd, popular in India and Pakistan. People drink dudh along with food at intervals, to help digestion and make food more delicious. In some places, dudh is also served with plain rice.

Dahi is a yogurt of the Indian subcontinent, known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi, one of the five elixirs, or panchamrita, often used in Hindu ritual. Dahi also holds cultural symbolism in many homes in the Mithilanchal region of Bihar. It is found in different flavors, two of which are famous: sour yogurt (tauk doi) and sweet yogurt (meesti or podi doi). In India and Pakistan, it is often used in cosmetics mixed with turmeric and honey. Sour yogurt (खट्टी दही) is also used as a hair conditioner by women in many parts of India and Pakistan. Dahi is also known as Thayiru (Malayalam), doi (Assamese, Bengali), dohi (Oriya), perugu (Telugu), Mosaru (Kannada), Thayir (Tamil), or Qәzana a pәәner (Pashto).

Srikhand, a popular dessert in India, is made from drained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.

Sweetened and flavored yogurt

To offset its natural sourness, yogurt can be sold sweetened, flavored or in containers with fruit or fruit jam on the bottom.^[31] If the fruit has been stirred into the yogurt before purchase, it is commonly referred to in the United States as Swiss-style.^[32] Most yogurts in North America^{[citation needed]} have added pectin, found naturally in fruit, and/or gelatin to create thickness and creaminess artificially at lower cost. This type of yogurt is also marketed under the name Swiss-style, although it is unrelated to the way yogurt is eaten in Switzerland. Some yogurts, often called "cream line," are made with whole milk which has not been homogenised so the cream rises to the top. Fruit jam is used instead of raw fruit pieces in fruit yogurts to allow storage for weeks.^{[citation needed]}

Sweeteners such as cane sugar or sucralose – for low-calorie yogurts – are often present in large amounts in commercial yogurt.

In the UK, Ireland, and USA, sweetened, flavored yogurt is the most popular type, typically sold in single-serving plastic cups. {{citation}}: Empty citation (help) Typical flavors are vanilla, honey, or fruit such as strawberry, blueberry, blackberry, raspberry, mango or peach. In recent years, some manufacturers are marketing flavors inspired by desserts, such as chocolate or cheesecake, with many variants.

In Australia, flavored and Greek are the two most popular types of yogurt, and are usually sold in one kilogram tubs.

Strained yogurts

Strained yogurts are types of yogurt which are strained through a paper or cloth filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste. Strained yogurt is becoming more popular with those who make yogurt at home, especially if using skim milk which results in a thinner consistency. Once yogurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hung in the coolest place in the house, with a tub placed underneath to collect the dripping whey. In cold weather a single day (or night) of straining is sufficient. In higher ambient temperatures yogurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off. The remainder is now strained and is refrigerated again.

Labneh is a strained yogurt used for sandwiches popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kebbeh (كبة) balls.

Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The popular East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.

Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish "cacık"), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic.

Beverages

Dugh, Ayran or dhalla is a yogurt-based, salty drink popular in Afghanistan, Albania, Bulgaria, Turkey, Azerbaijan, Iran, Pakistan, the Republic of Macedonia, Kazakhstan and Kyrgyzstan. It is made by mixing yogurt with water and (sometimes) salt. The same drink is known as doogh in Iran; tan in Armenia; laban ayran in Syria and Lebanon; shenina in Iraq and Jordan; laban arbil in Iraq; majjiga (Telugu), majjige (Kannada), and moru (Tamil and Malayalam) in South India; lassi in Punjab and all over Pakistan. A similar drink, doogh, is popular in the Middle East between Lebanon, Iran, and Afghanistan; it differs from ayran by the addition of herbs, usually mint, and is sometimes carbonated, commonly with carbonated water.

Borhani (or Burhani) is a spicy yogurt drink popular in Bangladesh and parts of Bengal. It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.

Lassi (Hindi: लस्सी, Urdu: لسی) is a yogurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet. Lassi is a staple in Punjab. In some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a very different drink. Salty lassi is usually flavored with ground, roasted cumin and red chillies; this salty variation may also use buttermilk, and in India is interchangeably called ghol (Bengal), mattha (North India), majjiga (Andhra Pradesh), moru (Tamil Nadu and Kerala), Dahi paani (Orissa), tak (Maharashtra), or chaas (Gujarat). Lassi is very widely drunk in India, Pakistan, and Bangladesh.

In Croatia, Serbia, Bosnia and Herzegovina, Slovenia, Montenegro and the Republic of Macedonia, an unsweetened and unsalted yogurt drink usually called simply jogurt is very popular with burek and other bakery products.

Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinking / drinkable yogurt", such as Yop and BioBest Smoothie.

Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies. In Ecuador, yogurt smoothies flavored with native fruit are served with pan de yuca as a common type of fast food.

Also in Turkey, yogurt-soup or Yayla Çorbası is a popular way of consuming yogurt. The soup is a mix of yogurt, rice, flour and dried mint.

References

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
^ Merriam-Webster Online - Yogurt entry
^ Diran Kélékian, Dictionnaire Turc-Français, Imprimerie Mihran, Constantinople, 1911
^ - A brief history of Yogurt: Haven't we misspelled "yoghurt"?
^ Peters, Pam (2004). The Cambridge Guide to English Usage. Cambridge: Cambridge University Press, pp. 587-588.
^ Dairy Australia
^ "yoghurt n." The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Retrieved 24 May 2007.
^ p. 170 of Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. ISBN 9781845114374.
^ p. 114 of Farnworth, Edward R. (2008). Handbook of fermented functional foods. Taylor and Francis. ISBN 9781420053265.
^ The Natural History of Pliny, tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, p. 84: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour".
^ ^a ^b Toygar, Kamil (1993). Türk Mutfak Kültürü Üzerine Araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı. p. 29. Retrieved 11 August 2009.
^ ^a ^b Ögel, Bahaeddin (1978). Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü. Kültür Bakanlığı Yayınları. p. 35. Retrieved 11 August 2009.
^ http://www.world-foodhistory.com/2008/04/history-of-yoghurt.html
^ http://www.eatyoghurt.com/historyofyoghurt.php
^ Rosenthal, Sylvia Dworsky (1978). Fresh Food. Bookthrift Co. p. 157. ISBN 978-0876902769. Retrieved 11 August 2009.
^ Coyle, L. Patrick (1982). The World Encyclopedia of Food. Facts On File Inc. p. 763. ISBN 978-0871964175. Retrieved 11 August 2009.
^ "První ovocný jogurt se narodil u Vltavy" (in Czech). 23 July 2002. Retrieved 27 April 2009.
^ Annual report of the Agricultural Experiment Station of the University of Wisconsin, volumes 25-26 (1907-09), pp. 205-06, 29, 197.
^ Dr. John Harvey Kellogg at museumofquackery.com, 20 April 2010, retrieved 12 November 2010.
^ "The Massachusetts Historical Society | Object of the Month".
^ "Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years". {{cite web}}: Unknown parameter |url2= ignored (help)
^ "General Mills to discontinue producing Colombo Yogurt". Eagle-Tribune. January 29, 2010. Retrieved 2010-04-29. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
^ Yale-New Haven Hospital nutrition advisor - Understanding yogurt
^ Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)
^ Ripudaman S. Beniwal, et al., "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", Digestive Diseases and Sciences 48:10:2077-2082 (October, 2003) doi:10.1023/A:1026155328638
^ "Ingredients - Yogurt". DrGourmet.com. Retrieved 2011-07-27.
^ Dairy augmentation of total and central fat loss in obese subjects
^ Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007
^ Acidified milk in different countries
^ "Faq "Live Cultures In Yogurt"". Askdrsears.Com. Retrieved 24 September 2009.
^ "Encyclopedia". Web.foodnetwork.com. Retrieved 24 September 2009.

External links

[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

[3] Merriam-Webster Online - Yogurt entry

[4] Diran Kélékian, Dictionnaire Turc-Français, Imprimerie Mihran, Constantinople, 1911

[5] - A brief history of Yogurt: Haven't we misspelled "yoghurt"?

[6] Peters, Pam (2004). The Cambridge Guide to English Usage. Cambridge: Cambridge University Press, pp. 587-588.

[7] Dairy Australia

[NZOED-8] "yoghurt n." The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Retrieved 24 May 2007.

[9] . 170 of Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. ISBN 9781845114374.

[10] . 114 of Farnworth, Edward R. (2008). Handbook of fermented functional foods. Taylor and Francis. ISBN 9781420053265.

[11] The Natural History of Pliny, tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, p. 84: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour".

[toygar-12] Toygar, Kamil (1993). Türk Mutfak Kültürü Üzerine Araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı. p. 29. Retrieved 11 August 2009.

[ogel-13] Ögel, Bahaeddin (1978). Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü. Kültür Bakanlığı Yayınları. p. 35. Retrieved 11 August 2009.

[14] ttp://www.world-foodhistory.com/2008/04/history-of-yoghurt.html

[15] ttp://www.eatyoghurt.com/historyofyoghurt.php

[16] Rosenthal, Sylvia Dworsky (1978). Fresh Food. Bookthrift Co. p. 157. ISBN 978-0876902769. Retrieved 11 August 2009.

[17] Coyle, L. Patrick (1982). The World Encyclopedia of Food. Facts On File Inc. p. 763. ISBN 978-0871964175. Retrieved 11 August 2009.

[18] "První ovocný jogurt se narodil u Vltavy" (in Czech). 23 July 2002. Retrieved 27 April 2009.

[19] Annual report of the Agricultural Experiment Station of the University of Wisconsin, volumes 25-26 (1907-09), pp. 205-06, 29, 197.

[20] Dr. John Harvey Kellogg at museumofquackery.com, 20 April 2010, retrieved 12 November 2010.

[urlThe_Massachusetts_Historical_Society_|_Object_of_the_Month-21] "The Massachusetts Historical Society | Object of the Month".

[urlColombo-22] "Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years". {{cite web}}: Unknown parameter |url2= ignored (help)

[23] "General Mills to discontinue producing Colombo Yogurt". Eagle-Tribune. January 29, 2010. Retrieved 2010-04-29. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)

[yale-24] Yale-New Haven Hospital nutrition advisor - Understanding yogurt

[25] Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)

[26] Ripudaman S. Beniwal, et al., "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", Digestive Diseases and Sciences 48:10:2077-2082 (October, 2003) doi:10.1023/A:1026155328638

[27] "Ingredients - Yogurt". DrGourmet.com. Retrieved 2011-07-27.

[28] Dairy augmentation of total and central fat loss in obese subjects

[29] Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007

[30] Acidified milk in different countries

[31] "Faq "Live Cultures In Yogurt"". Askdrsears.Com. Retrieved 24 September 2009.

[32] "Encyclopedia". Web.foodnetwork.com. Retrieved 24 September 2009.

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@@ Line 1: / Line 1: @@
 {{Refimprove|date=August 2009}}
-[[File:Joghurt.jpg|thumb|Yoghurt]]
+[[File:Joghurt.jpg|thumb|Yogurt]]
-{{nutritionalvalue | name=Yoghurt, full fat  | kJ=257 | protein=3.5 g | fat= 3.3 g | carbs=4.7 g | sugars=4.7 g (*) | calcium_mg=121 | riboflavin_mg=0.14 | satfat=2.1 g | monofat=0.9 g | vitA_ug= 27 | right=1 | source_usda=1 | note=(*) [[Lactose]] content diminishes during storage.}}
+{{nutritionalvalue | name=Yogurt, full fat  | kJ=257 | protein=3.5 g | fat= 3.3 g | carbs=4.7 g | sugars=4.7 g (*) | calcium_mg=121 | riboflavin_mg=0.14 | satfat=2.1 g | monofat=0.9 g | vitA_ug= 27 | right=1 | source_usda=1 | note=(*) [[Lactose]] content diminishes during storage.}}
-[[File:Cacik-1.jpg|thumb|''[[Cacık]]'', a Turkish cold appetiser yoghurt variety]]
+[[File:Cacik-1.jpg|thumb|''[[Cacık]]'', a Turkish cold appetiser yogurt variety]]
-<span class="spellingvariants">'''Yoghurt,''' '''yogurt''' or '''yogourt'''</span> ({{IPA-en|ˈjɒɡət|UK}}, {{IPA-en|ˈjoʊɡərt|US}}; {{lang-tr|yoğurt}}, {{IPA-tr|joˈuɾt|pron}}) is a [[dairy product]] produced by [[bacteria]]l [[Fermentation (food)|fermentation]] of [[milk]]. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of [[lactose]] by these bacteria produces [[lactic acid]], which acts on milk [[protein]] to give yoghurt its [[texture (food)|texture]] and its characteristic tang.
+<span class="spellingvariants">'''Yogurt,''' '''yoghurt''' or '''yogourt'''</span> ({{IPA-en|ˈjɒɡət|UK}}, {{IPA-en|ˈjoʊɡərt|US}}; {{lang-tr|yoğurt}}, {{IPA-tr|joˈuɾt|pron}}) is a [[dairy product]] produced by [[bacteria]]l [[Fermentation (food)|fermentation]] of [[milk]]. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of [[lactose]] by these bacteria produces [[lactic acid]], which acts on milk [[protein]] to give yogurt its [[texture (food)|texture]] and its characteristic tang.
-Worldwide, [[cow's milk]] is most commonly used to make yoghurt, but milk from [[water buffalo]], [[goat]]s, [[sheep]], [[camel]]s and [[yak]]s is also used in various parts of the world.
+Worldwide, [[cow's milk]] is most commonly used to make yogurt, but milk from [[water buffalo]], [[goat]]s, [[sheep]], [[camel]]s and [[yak]]s is also used in various parts of the world.
-Dairy yoghurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and [[Streptococcus salivarius subsp. thermophilus|''Streptococcus salivarius'' subsp. ''thermophilus'']] bacteria. In addition, ''[[Lactobacillus acidophilus]]'' and [[Bifidobacterium|bifidobacteria]] are also sometimes added during or after culturing yoghurt.
+Dairy yogurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and [[Streptococcus salivarius subsp. thermophilus|''Streptococcus salivarius'' subsp. ''thermophilus'']] bacteria. In addition, ''[[Lactobacillus acidophilus]]'' and [[Bifidobacterium|bifidobacteria]] are also sometimes added during or after culturing yogurt.
 The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to [[Denaturation (biochemistry)|denature]] the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45 °C (112 °F). The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.
@@ Line 17: / Line 17: @@
 The word is derived from {{lang-tr|yoğurt}},<ref>[http://mw1.merriam-webster.com/dictionary/yogurt Merriam-Webster Online - Yogurt entry]</ref> and is related to the obsolete verb ''yoğmak'' 'to be curdled or coagulated; to thicken'.<ref>Diran Kélékian, ''Dictionnaire Turc-Français'', Imprimerie Mihran, Constantinople, 1911</ref> The letter [[ğ]] was traditionally rendered as "gh" in transliterations of Turkish prior to 1928.<ref>[http://www.freskoyogurtbar.gr/en/product/yogurt - A brief history of Yogurt: Haven't we misspelled "yoghurt"?]</ref> In older Turkish, the letter denoted a [[voiced velar fricative]] {{IPA|/ɣ/}}, but this sound is [[elision|elided]] between [[back vowel]]s in modern [[Turkish language|Turkish]], in which the word is pronounced {{IPA-tr|joˈuɾt|}}.
-<span class="spellingvariants">In English, there are [[American and British English spelling differences|several variations of the spelling of the word]]. In the United Kingdom and Australia, "yoghurt" and "yogurt" are both current, "yogurt" being more common, and "yoghourt" is an uncommon alternative.<ref>Peters, Pam (2004). ''The Cambridge Guide to English Usage''. Cambridge: Cambridge University Press, pp. 587-588.</ref><ref>[http://www.dairyaustralia.com.au/ Dairy Australia]</ref> In the United States, "yogurt" is the usual spelling and "yoghurt" a minor variant. In New Zealand, "yoghurt" prevails.<ref name="NZOED">"yoghurt n."  The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Retrieved 24 May 2007.</ref> In Canada, "yogurt" is most common among English speakers, but many brands use "yogourt", since it is an acceptable spelling in both [[Languages of Canada|official language]]s.
+<span class="spellingvariants">In English, there are [[American and British English spelling differences|several variations of the spelling of the word]]. In the United Kingdom and Australia, "yogurt" and "yoghurt" are both current, "yogurt" being more common, and "yoghourt" is an uncommon alternative.<ref>Peters, Pam (2004). ''The Cambridge Guide to English Usage''. Cambridge: Cambridge University Press, pp. 587-588.</ref><ref>[http://www.dairyaustralia.com.au/ Dairy Australia]</ref> In the United States, "yogurt" is the usual spelling and "yoghurt" a minor variant. In New Zealand, "yoghurt" prevails.<ref name="NZOED">"yoghurt n."  The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Retrieved 24 May 2007.</ref> In Canada, "yogurt" is most common among English speakers, but many brands use "yogourt", since it is an acceptable spelling in both [[Languages of Canada|official language]]s.
 Whatever the spelling, the word is usually pronounced with a short ''o'' ({{IPA-en|ˈjɒɡət|}}) in the UK, with a long ''o'' ({{IPA|/ˈjoʊɡərt/}}) in North America, Australia, Ireland and South Africa, and with either a long or short ''o'' in New Zealand.
 ==History==
-There is evidence of cultured milk products in cultures as far back as 2000 BCE. In the records of the ancient culture of [[Indo-Iranians]] (Iran and India), yoghurt is mentioned by 500 BCE. In this record the combination of yoghurt and honey is called "the food of the gods".<ref>p. 170 of {{Cite book
+There is evidence of cultured milk products in cultures as far back as 2000 BCE. In the records of the ancient culture of [[Indo-Iranians]] (Iran and India), yogurt is mentioned by 500 BCE. In this record the combination of yogurt and honey is called "the food of the gods".<ref>p. 170 of {{Cite book
 | publisher = I.B.Tauris
 | isbn = 9781845114374
@@ Line 39: / Line 39: @@
 }}</ref>
-The oldest writings mentioning yoghurt are attributed to [[Pliny the Elder]], who remarked that certain nomadic tribes knew how "to thicken the milk into a substance with an agreeable acidity".<ref>''The Natural History of Pliny'', tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, [http://books.google.com/books?id=A0EMAAAAIAAJ&pg=PA84&lpg=PA84&dq=Pliny+milk+thicken&source=bl&ots=S8TB3nnb9F&sig=Y1w6vK8LvqDvM0QLHfrGpuAD5PQ&hl=en&ei=dn_MS6flKo7usgO95pzyAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAYQ6AEwAA#v=onepage&q=acrid%20kind%20of%20liquid%20with%20a%20pleasant%20flavour&f=false p. 84]: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour".</ref> The use of yoghurt by medieval [[Turkic peoples|Turks]] is recorded in the books ''Diwan Lughat al-Turk'' by [[Mahmud Kashgari]] and ''[[Kutadgu Bilig]]'' by [[Yusuf Has Hajib]] written in the 11th century.<ref name="toygar">{{cite book |last=Toygar |first=Kamil |year=1993 |title=Türk Mutfak Kültürü Üzerine Araştırmalar |url=http://books.google.com/books?id=Ai61AAAAIAAJ&dq=yogurt+kutadgu+divan&q=divan+kutadgu#search_anchor |publisher=Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı |page=29 |accessdate=11 August 2009}}</ref><ref name="ogel">{{cite book |last=Ögel |first=Bahaeddin |year=1978 |title=Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü |url=http://books.google.com/books?id=NuvVUlWbikYC&q=yogurt#search_anchor |publisher=Kültür Bakanlığı Yayınları |page=35 |accessdate=11 August 2009}}</ref> Both texts mention the word "yoghurt" in different sections and describe its use by nomadic Turks.<ref name="toygar" /><ref name="ogel" /> The earliest yoghurts were probably spontaneously [[fermentation|fermented]] by wild [[bacteria]] in goat skin bags.<ref>http://www.world-foodhistory.com/2008/04/history-of-yoghurt.html</ref><ref>http://www.eatyoghurt.com/historyofyoghurt.php</ref> <!-- Some historians view the Balkans as the “homeland” of yoghurt, regarding it as developed by the [[Bulgars]], a semi-nomadic people who began migrating into Europe in the second century AD and eventually settled in the Balkans at the end of the seventh century. According to this view, in the 4th century B.C., people in [[Thrace]] (modern [[Bulgaria]]) consumed a fermented milk product called ''prokis'', which later came to be called yoghurt.<ref> http://www.turkish-cuisine.org/english/article_details.php?p_id=7&Pages=Articles</ref><ref>http://www.investbulgaria.com/BulgarianYogurt.php</ref> The word ''yoghurt'' is said to derive from the words for "thick" and "milk" in ancient Thracian <ref>http://www.investbulgaria.com/BulgarianYogurt.php</ref> -->
+The oldest writings mentioning yogurt are attributed to [[Pliny the Elder]], who remarked that certain nomadic tribes knew how "to thicken the milk into a substance with an agreeable acidity".<ref>''The Natural History of Pliny'', tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, [http://books.google.com/books?id=A0EMAAAAIAAJ&pg=PA84&lpg=PA84&dq=Pliny+milk+thicken&source=bl&ots=S8TB3nnb9F&sig=Y1w6vK8LvqDvM0QLHfrGpuAD5PQ&hl=en&ei=dn_MS6flKo7usgO95pzyAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAYQ6AEwAA#v=onepage&q=acrid%20kind%20of%20liquid%20with%20a%20pleasant%20flavour&f=false p. 84]: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour".</ref> The use of yogurt by medieval [[Turkic peoples|Turks]] is recorded in the books ''Diwan Lughat al-Turk'' by [[Mahmud Kashgari]] and ''[[Kutadgu Bilig]]'' by [[Yusuf Has Hajib]] written in the 11th century.<ref name="toygar">{{cite book |last=Toygar |first=Kamil |year=1993 |title=Türk Mutfak Kültürü Üzerine Araştırmalar |url=http://books.google.com/books?id=Ai61AAAAIAAJ&dq=yogurt+kutadgu+divan&q=divan+kutadgu#search_anchor |publisher=Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı |page=29 |accessdate=11 August 2009}}</ref><ref name="ogel">{{cite book |last=Ögel |first=Bahaeddin |year=1978 |title=Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü |url=http://books.google.com/books?id=NuvVUlWbikYC&q=yogurt#search_anchor |publisher=Kültür Bakanlığı Yayınları |page=35 |accessdate=11 August 2009}}</ref> Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks.<ref name="toygar" /><ref name="ogel" /> The earliest yogurts were probably spontaneously [[fermentation|fermented]] by wild [[bacteria]] in goat skin bags.<ref>http://www.world-foodhistory.com/2008/04/history-of-yoghurt.html</ref><ref>http://www.eatyoghurt.com/historyofyoghurt.php</ref> <!-- Some historians view the Balkans as the “homeland” of yogurt, regarding it as developed by the [[Bulgars]], a semi-nomadic people who began migrating into Europe in the second century AD and eventually settled in the Balkans at the end of the seventh century. According to this view, in the 4th century B.C., people in [[Thrace]] (modern [[Bulgaria]]) consumed a fermented milk product called ''prokis'', which later came to be called yogurt.<ref> http://www.turkish-cuisine.org/english/article_details.php?p_id=7&Pages=Articles</ref><ref>http://www.investbulgaria.com/BulgarianYogurt.php</ref> The word ''yogurt'' is said to derive from the words for "thick" and "milk" in ancient Thracian <ref>http://www.investbulgaria.com/BulgarianYogurt.php</ref> -->
-Another early account of a European encounter with yoghurt occurs in French clinical history: [[Francis I of France|Francis I]] suffered from a severe [[diarrhoea]] which no French doctor could cure. His ally [[Suleiman the Magnificent]] sent a doctor, who allegedly cured the patient with yoghurt.<ref>{{cite book |last=Rosenthal |first=Sylvia Dworsky |year=1978 |title=Fresh Food |url=http://books.google.com/books?id=6ZwvAAAAYAAJ |publisher=Bookthrift Co. |page=157 |isbn=978-0876902769 |accessdate=11 August 2009}}</ref><ref>{{cite book |last=Coyle |first=L. Patrick |year=1982 |title=The World Encyclopedia of Food |url=http://books.google.com/books?id=iuPJlbBOst8C |publisher=Facts On File Inc. |page=763 |isbn=978-0871964175 |accessdate=11 August 2009}}</ref> Being grateful, the French king spread around the information about the food which had cured him.
+Another early account of a European encounter with yogurt occurs in French clinical history: [[Francis I of France|Francis I]] suffered from a severe [[diarrhoea]] which no French doctor could cure. His ally [[Suleiman the Magnificent]] sent a doctor, who allegedly cured the patient with yogurt.<ref>{{cite book |last=Rosenthal |first=Sylvia Dworsky |year=1978 |title=Fresh Food |url=http://books.google.com/books?id=6ZwvAAAAYAAJ |publisher=Bookthrift Co. |page=157 |isbn=978-0876902769 |accessdate=11 August 2009}}</ref><ref>{{cite book |last=Coyle |first=L. Patrick |year=1982 |title=The World Encyclopedia of Food |url=http://books.google.com/books?id=iuPJlbBOst8C |publisher=Facts On File Inc. |page=763 |isbn=978-0871964175 |accessdate=11 August 2009}}</ref> Being grateful, the French king spread around the information about the food which had cured him.
-[[File:Raita with cucumber and mint.jpg|thumb|left|[[Raita]] is a condiment made with yoghurt and popular in [[India]] and [[Pakistan]].]]
+[[File:Raita with cucumber and mint.jpg|thumb|left|[[Raita]] is a condiment made with yogurt and popular in [[India]] and [[Pakistan]].]]
-Until the 1900s, yoghurt 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 [[India]]. [[Stamen Grigorov]] (1878–1945), a Bulgarian student of medicine in [[Geneva]], first examined the microflora of the Bulgarian yoghurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid bacteria. In 1907, the rod-like bacterium was called ''Lactobacillus bulgaricus'' (now ''[[Lactobacillus delbrueckii subsp. bulgaricus]]''). The [[Russia]]n [[Nobel laureate]] [[biologist]] [[Ilya Ilyich Mechnikov]] (also seen as Élie Metchnikoff), from the [[Institut Pasteur]] in [[Paris]], was influenced by Grigorov's work and hypothesised that regular consumption of yoghurt was responsible for the unusually long lifespans of [[Bulgarians|Bulgarian]] peasants. Believing ''[[Lactobacillus]]'' to be essential for good health, [[Mechnikov]] worked to popularise yoghurt as a foodstuff throughout Europe.
+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 [[India]]. [[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 bacteria. In 1907, the rod-like bacterium was called ''Lactobacillus bulgaricus'' (now ''[[Lactobacillus delbrueckii subsp. bulgaricus]]''). The [[Russia]]n [[Nobel laureate]] [[biologist]] [[Ilya Ilyich Mechnikov]] (also seen as Élie Metchnikoff), from the [[Institut Pasteur]] in [[Paris]], was influenced by Grigorov's work and hypothesised that regular consumption of yogurt was responsible for the unusually long lifespans of [[Bulgarians|Bulgarian]] peasants. Believing ''[[Lactobacillus]]'' to be essential for good health, [[Mechnikov]] worked to popularise yogurt as a foodstuff throughout Europe.
-[[Isaac Carasso]] industrialised the production of yoghurt. In 1919, Carasso, who was from [[Ottoman Empire|Ottoman]] [[Salonika]], started a small yoghurt business in [[Barcelona]], [[Spain]], and named the business [[Groupe Danone|Danone]] ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: [[Dannon]].
+[[Isaac Carasso]] industrialised the production of yogurt. In 1919, Carasso, who was from [[Ottoman Empire|Ottoman]] [[Salonika]], started a small yogurt business in [[Barcelona]], [[Spain]], and named the business [[Groupe Danone|Danone]] ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: [[Dannon]].
-[[Image:TaratorBg.jpg|thumb|[[Tarator]] is a cold soup made of yoghurt and cucumber (dill, garlic, walnuts and sunflower oil are sometimes added) and is popular in [[Bulgaria]].]]
+[[Image:TaratorBg.jpg|thumb|[[Tarator]] is a cold soup made of yogurt and cucumber (dill, garlic, walnuts and sunflower oil are sometimes added) and is popular in [[Bulgaria]].]]
-Yoghurt with added fruit [[jam]] was patented in 1933 by the Radlická Mlékárna dairy in [[Prague]].<ref>{{cite web|url=http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan|title=První ovocný jogurt se narodil u Vltavy|date=23 July 2002|accessdate=27 April 2009|language=Czech }}</ref> In 1947, it was introduced to the United States by Dannon.
+Yogurt with added fruit [[jam]] was patented in 1933 by the Radlická Mlékárna dairy in [[Prague]].<ref>{{cite web|url=http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan|title=První ovocný jogurt se narodil u Vltavy|date=23 July 2002|accessdate=27 April 2009|language=Czech }}</ref> In 1947, it was introduced to the United States by Dannon.
-Yoghurt was first 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.<ref>''Annual report of the Agricultural Experiment Station of the University of Wisconsin'', volumes 25-26 (1907-09), [http://books.google.com/books?id=uuJIAAAAMAAJ&dq=yogurt&pg=PA206#v=onepage&q=yogurt&f=false pp. 205-06, 29, 197].</ref> It was popularised by [[John Harvey Kellogg]] at the [[Battle Creek Sanitarium]], where it was used both orally and in enemas,<ref>[http://www.museumofquackery.com/amquacks/kellogg.htm Dr. John Harvey Kellogg] at museumofquackery.com, 20 April 2010, retrieved 12 November 2010.</ref> and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in [[Andover, Massachusetts]] in 1929.<ref name="urlThe Massachusetts Historical Society | Object of the Month">{{cite web |url=http://www.masshist.org/objects/2004june.cfm |title=The Massachusetts Historical Society &#124; Object of the Month |work= |accessdate=}}</ref><ref name=urlColombo>{{cite web |url=http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624 |url2=http://www.allbusiness.com/company-activities-management/company-structures-ownership/5605800-1.html |title=Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years |work= |accessdate=}}</ref> Colombo Yoghurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "[[matsoni|madzoon]]" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the [[lingua franca]] between immigrants of the various [[Near East]]ern ethnicities{{Citation needed|date=April 2009}} who were the main consumers at that time. Yoghurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a [[health food]]. By the late 20th century, yoghurt had become a common American food item and Colombo Yogurt was sold in 1993 to [[General Mills]], which discontinued the brand in 2010.<ref>{{cite news | first= | last= | coauthors= |authorlink= | title=General Mills to discontinue producing Colombo Yogurt | date=January 29, 2010 | publisher= | url =http://www.eagletribune.com/local/x338297210/General-Mills-to-discontinue-producing-Colombo-Yogurt | work =Eagle-Tribune | pages = | accessdate = 2010-04-29 }}</ref>
+Yogurt was first 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.<ref>''Annual report of the Agricultural Experiment Station of the University of Wisconsin'', volumes 25-26 (1907-09), [http://books.google.com/books?id=uuJIAAAAMAAJ&dq=yogurt&pg=PA206#v=onepage&q=yogurt&f=false pp. 205-06, 29, 197].</ref> It was popularised by [[John Harvey Kellogg]] at the [[Battle Creek Sanitarium]], where it was used both orally and in enemas,<ref>[http://www.museumofquackery.com/amquacks/kellogg.htm Dr. John Harvey Kellogg] at museumofquackery.com, 20 April 2010, retrieved 12 November 2010.</ref> and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in [[Andover, Massachusetts]] in 1929.<ref name="urlThe Massachusetts Historical Society | Object of the Month">{{cite web |url=http://www.masshist.org/objects/2004june.cfm |title=The Massachusetts Historical Society &#124; Object of the Month |work= |accessdate=}}</ref><ref name=urlColombo>{{cite web |url=http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624 |url2=http://www.allbusiness.com/company-activities-management/company-structures-ownership/5605800-1.html |title=Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years |work= |accessdate=}}</ref> Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "[[matsoni|madzoon]]" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the [[lingua franca]] between immigrants of the various [[Near East]]ern ethnicities{{Citation needed|date=April 2009}} 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 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.<ref>{{cite news | first= | last= | coauthors= |authorlink= | title=General Mills to discontinue producing Colombo Yogurt | date=January 29, 2010 | publisher= | url =http://www.eagletribune.com/local/x338297210/General-Mills-to-discontinue-producing-Colombo-Yogurt | work =Eagle-Tribune | pages = | accessdate = 2010-04-29 }}</ref>
 ==Nutritional value and health benefits==
-[[Image:Tzatziki1.jpg|thumb|[[Tzatziki]] is an appetiser made with yoghurt, popular in Greece and close to the traditional Bulgarian [[Milk salad]].]]
+[[Image:Tzatziki1.jpg|thumb|[[Tzatziki]] is an appetiser made with yogurt, popular in Greece and close to the traditional Bulgarian [[Milk salad]].]]
-Yoghurt is nutritionally rich in [[protein]], [[calcium]], [[riboflavin]], [[vitamin B6]] and [[vitamin B12]].<ref name="yale">[http://web.archive.org/web/20080529005611/http://www.ynhh.com/online/nutrition/advisor/yogurt.html Yale-New Haven Hospital nutrition advisor - Understanding yogurt]</ref> It has nutritional benefits beyond those of milk. People who are moderately [[lactose intolerance|lactose-intolerant]] can consume yoghurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.<ref>[http://content.nejm.org/cgi/content/short/310/1/1 Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)]</ref>
+Yogurt is nutritionally rich in [[protein]], [[calcium]], [[riboflavin]], [[vitamin B6]] and [[vitamin B12]].<ref name="yale">[http://web.archive.org/web/20080529005611/http://www.ynhh.com/online/nutrition/advisor/yogurt.html Yale-New Haven Hospital nutrition advisor - Understanding yogurt]</ref> It has nutritional benefits beyond those of milk. People who are moderately [[lactose intolerance|lactose-intolerant]] can consume yogurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.<ref>[http://content.nejm.org/cgi/content/short/310/1/1 Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984)]</ref>
-Yoghurt containing live cultures is sometimes used in an attempt to prevent antibiotic-associated [[diarrhea]].<ref>Ripudaman S. Beniwal, ''et al.'', "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", ''Digestive Diseases and Sciences'' '''48''':10:2077-2082 (October, 2003) {{doi|10.1023/A:1026155328638}}</ref>
+Yogurt containing live cultures is sometimes used in an attempt to prevent antibiotic-associated [[diarrhea]].<ref>Ripudaman S. Beniwal, ''et al.'', "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", ''Digestive Diseases and Sciences'' '''48''':10:2077-2082 (October, 2003) {{doi|10.1023/A:1026155328638}}</ref>
-Yoghurt contains varying amounts of [[fat]]. There is non-fat (0% fat), low-fat (usually 2% fat) and plain or whole milk yoghurt (4% fat).<ref>{{cite web|url=http://www.drgourmet.com/ingredients/yogurt.shtml|title=Ingredients - Yogurt|publisher=DrGourmet.com|accessdate=2011-07-27}}</ref> A study published in the ''[[International Journal of Obesity]]'' (11 January 2005) also found that the consumption of low-fat yoghurt can promote weight loss, especially due to the [[calcium]] in the yoghurt.<ref>[http://www.nature.com/ijo/journal/v29/n4/abs/0802880a.html Dairy augmentation of total and central fat loss in obese subjects]</ref>
+Yogurt contains varying amounts of [[fat]]. There is non-fat (0% fat), low-fat (usually 2% fat) and plain or whole milk yogurt (4% fat).<ref>{{cite web|url=http://www.drgourmet.com/ingredients/yogurt.shtml|title=Ingredients - Yogurt|publisher=DrGourmet.com|accessdate=2011-07-27}}</ref> A study published in the ''[[International Journal of Obesity]]'' (11 January 2005) also found that the consumption of low-fat yogurt can promote weight loss, especially due to the [[calcium]] in the yogurt.<ref>[http://www.nature.com/ijo/journal/v29/n4/abs/0802880a.html Dairy augmentation of total and central fat loss in obese subjects]</ref>
 == Varieties and presentation ==
 [[Image:Dadiah1.jpg|thumb|Dadiah sold in [[Bukittinggi]] Market]]
-[[Dadiah]] or Dadih is a traditional West [[Sumatra]]n yoghurt made from [[Domestic buffalo|water buffalo]] milk. It is fermented in [[bamboo]] tubes.
+[[Dadiah]] or Dadih is a traditional West [[Sumatra]]n yogurt made from [[Domestic buffalo|water buffalo]] milk. It is fermented in [[bamboo]] tubes.
-Yoghurt is popular in [[Nepal]], where it is served as both an appetiser and dessert. Locally called ''dahi'' (दही), it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. The most famous type of Nepalese yoghurt is called ''juju dhau'', originating from the city of [[Bhaktapur]].
+Yogurt is popular in [[Nepal]], where it is served as both an appetiser and dessert. Locally called ''dahi'' (दही), it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. The most famous type of Nepalese yogurt is called ''juju dhau'', originating from the city of [[Bhaktapur]].
-In [[Tibet]], yak milk (technically dri milk, as the word yak refers to the male animal) is made into yoghurt (and butter and cheese) and consumed.
+In [[Tibet]], yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.
-In [[Northern Iran]], ''Mâst Chekide'' is a variety of [[kefir]] yoghurt with a distinct sour taste. It is usually mixed with a [[pesto|pesto-like]] water and fresh herb purée called [[Delal sauce|delal]]. Yoghurt is a side dish to all [[Iranian cuisine|Iranian meals]]. The most popular appetisers are [[spinach]] or [[eggplant]] [[borani]], ''Mâst-o-Khiâr'' with cucumber, spring onions and herbs, and ''Mâst-Musir'' with wild [[shallots]]. In the summertime, yoghurt and ice cubes are mixed together with cucumbers, [[raisins]], salt, pepper and [[onions]] and topped with some croutons made of Persian traditional bread and served as a cold soup. [[Ashe-Mâst]] is a warm yoghurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when [[strained yoghurt|straining yoghurt]] is cooked to make a sour cream sauce called [[kashk]], which is usually used as a topping on soups and stews.
+In [[Northern Iran]], ''Mâst Chekide'' is a variety of [[kefir]] yogurt with a distinct sour taste. It is usually mixed with a [[pesto|pesto-like]] water and fresh herb purée called [[Delal sauce|delal]]. Yogurt is a side dish to all [[Iranian cuisine|Iranian meals]]. The most popular appetisers are [[spinach]] or [[eggplant]] [[borani]], ''Mâst-o-Khiâr'' with cucumber, spring onions and herbs, and ''Mâst-Musir'' with wild [[shallots]]. In the summertime, yogurt and ice cubes are mixed together with cucumbers, [[raisins]], salt, pepper and [[onions]] and topped with some croutons made of Persian traditional bread and served as a cold soup. [[Ashe-Mâst]] is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when [[strained yoghurt|straining yogurt]] is cooked to make a sour cream sauce called [[kashk]], which is usually used as a topping on soups and stews.
-[[Matsoni]] is a [[Georgia (country)|Georgia]]n yoghurt popular in the [[Caucasus]] and [[Russia]]. It is used in a wide variety of Georgian dishes and is believed to have contributed to the high life expectancy and longevity in the country. [[Dannon]] used this theory in their 1978 TV advertisement called ''In Soviet Georgia'' where shots of elderly [[Georgia (country)|Georgia]]n [[farmer]]s were interspersed with an off-camera [[announcer]] intoning, "In Soviet Georgia, where they eat a lot of yogurt, a lot of people live past [[centenarian|100]]." It is made with [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' [[lactic acid bacteria]].<ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1740-0929.2006.00409.x/abstract Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007]</ref> [[Matsoni]] is also popular in [[Japan]] under the name [[:ja:カスピ海ヨーグルト|Caspian Sea Yogurt]] (カスピ海ヨーグルト).
+[[Matsoni]] is a [[Georgia (country)|Georgia]]n yogurt popular in the [[Caucasus]] and [[Russia]]. It is used in a wide variety of Georgian dishes and is believed to have contributed to the high life expectancy and longevity in the country. [[Dannon]] used this theory in their 1978 TV advertisement called ''In Soviet Georgia'' where shots of elderly [[Georgia (country)|Georgia]]n [[farmer]]s were interspersed with an off-camera [[announcer]] intoning, "In Soviet Georgia, where they eat a lot of yogurt, a lot of people live past [[centenarian|100]]." It is made with [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' [[lactic acid bacteria]].<ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1740-0929.2006.00409.x/abstract Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007]</ref> [[Matsoni]] is also popular in [[Japan]] under the name [[:ja:カスピ海ヨーグルト|Caspian Sea Yogurt]] (カスピ海ヨーグルト).
-[[Tarator]] and [[Cacık]] are popular cold soups made from yoghurt, popular during summertime in [[Albania]], [[Bulgaria]], [[Republic of Macedonia]], [[Serbia]] and [[Turkey]]. They are made with [[ayran]], [[cucumber]]s, [[dill]], salt, [[olive]] oil, and optionally [[garlic]] and ground [[walnut]]s. [[Tzatziki]] in [[Greece]] and [[milk salad]] in [[Bulgaria]] are thick yoghurt-based salads similar to tarator.
+[[Tarator]] and [[Cacık]] are popular cold soups made from yogurt, popular during summertime in [[Albania]], [[Bulgaria]], [[Republic of Macedonia]], [[Serbia]] and [[Turkey]]. They are made with [[ayran]], [[cucumber]]s, [[dill]], salt, [[olive]] oil, and optionally [[garlic]] and ground [[walnut]]s. [[Tzatziki]] in [[Greece]] and [[milk salad]] in [[Bulgaria]] are thick yogurt-based salads similar to tarator.
-[[Khyar w Laban]] (cucumber and yoghurt salad) is a popular dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yoghurt like "Kibbi bi Laban", etc.
+[[Khyar w Laban]] (cucumber and yogurt salad) is a popular dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban", etc.
-[[Rahmjoghurt]], a creamy yoghurt with much higher fat content (10%) than most yoghurts offered in English-speaking countries (''Rahm'' is German for "cream"), is available in [[Germany]] and other countries.
+[[Rahmjoghurt]], a creamy yogurt with much higher fat content (10%) than most yogurts offered in English-speaking countries (''Rahm'' is German for "cream"), is available in [[Germany]] and other countries.
-Cream-top yoghurt is yoghurt made with unhomogenised milk.  A layer of cream rises to the top, forming a rich yoghurt cream. Cream-top yoghurt was first made commercially popular in the United States by [[Brown Cow (yogurt)|Brown Cow]] of Newfield, New York, bucking the trend toward low- and non-fat yoghurts.
+Cream-top yogurt is yogurt made with unhomogenised milk.  A layer of cream rises to the top, forming a rich yogurt cream. Cream-top yogurt was first made commercially popular in the United States by [[Brown Cow (yogurt)|Brown Cow]] of Newfield, New York, bucking the trend toward low- and non-fat yogurts.
-[[Jameed]] is yoghurt which is salted and dried to preserve it.  It is popular in [[Jordan]].
+[[Jameed]] is yogurt which is salted and dried to preserve it.  It is popular in [[Jordan]].
-[[Zabadi]] is the type of yoghurt made in [[Egypt]], usually from the milk of the [[Water_Buffalo#Egypt|Egyptian water buffalo]]. It is particularly associated with [[Ramadan]] fasting, as it is thought to prevent thirst during all-day fasting.<ref>[http://www.fao.org/docrep/003/t0251e/T0251E14.htm Acidified milk in different countries]</ref>
+[[Zabadi]] is the type of yogurt made in [[Egypt]], usually from the milk of the [[Water_Buffalo#Egypt|Egyptian water buffalo]]. It is particularly associated with [[Ramadan]] fasting, as it is thought to prevent thirst during all-day fasting.<ref>[http://www.fao.org/docrep/003/t0251e/T0251E14.htm Acidified milk in different countries]</ref>
-[[Raita]] is a yoghurt-based [[South Asian cuisine|South Asian]]/[[Indian food|Indian]] [[condiment]], used as a side dish. The yoghurt is seasoned with [[coriander|cilantro]] (coriander), [[cumin]], [[Mentha|mint]], [[cayenne pepper]], and other herbs and spices. Vegetables such as [[cucumber]] and [[onion]]s are mixed in, and the mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian and Pakistani dishes.
+[[Raita]] is a yogurt-based [[South Asian cuisine|South Asian]]/[[Indian food|Indian]] [[condiment]], used as a side dish. The yogurt is seasoned with [[coriander|cilantro]] (coriander), [[cumin]], [[Mentha|mint]], [[cayenne pepper]], and other herbs and spices. Vegetables such as [[cucumber]] and [[onion]]s are mixed in, and the mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian and Pakistani dishes.
 ''Dudh'' is a [[Sindhis|Sindhi]]-curd, popular in [[India]] and [[Pakistan]]. People drink ''dudh'' along with food at intervals, to help digestion and make food more delicious. In some places, ''dudh'' is also served with plain rice.
-''Dahi'' is a yoghurt of the [[Indian subcontinent]], known for its characteristic taste and consistency. The word ''dahi'' seems to be derived from the [[Sanskrit]] word ''dadhi'', one of the five elixirs, or [[panchamrita]], often used in Hindu ritual. ''Dahi'' also holds cultural symbolism in many homes in the ''Mithilanchal'' region of [[Bihar]]. It is found in different flavours, two of which are famous: sour yoghurt (''tauk doi'') and sweet yoghurt (''meesti'' or ''podi doi'').  In India and Pakistan, it is often used in cosmetics mixed with [[turmeric]] and honey. Sour yoghurt (खट्टी दही) is also used as a hair conditioner by women in many parts of India and Pakistan. ''Dahi'' is also known as  ''Thayiru'' ([[Malayalam language|Malayalam]]), ''doi'' ([[Assamese language|Assamese]], [[Bengali language|Bengali]]), ''dohi'' ([[Oriya language|Oriya]]),  ''perugu'' ([[Telugu language|Telugu]]), ''Mosaru'' ([[Kannada language|Kannada]]), ''Thayir'' ([[Tamil language|Tamil]]), or ''Qәzana a pәәner'' ([[Pashto]]).
+''Dahi'' is a yogurt of the [[Indian subcontinent]], known for its characteristic taste and consistency. The word ''dahi'' seems to be derived from the [[Sanskrit]] word ''dadhi'', one of the five elixirs, or [[panchamrita]], often used in Hindu ritual. ''Dahi'' also holds cultural symbolism in many homes in the ''Mithilanchal'' region of [[Bihar]]. It is found in different flavors, two of which are famous: sour yogurt (''tauk doi'') and sweet yogurt (''meesti'' or ''podi doi'').  In India and Pakistan, it is often used in cosmetics mixed with [[turmeric]] and honey. Sour yogurt (खट्टी दही) is also used as a hair conditioner by women in many parts of India and Pakistan. ''Dahi'' is also known as  ''Thayiru'' ([[Malayalam language|Malayalam]]), ''doi'' ([[Assamese language|Assamese]], [[Bengali language|Bengali]]), ''dohi'' ([[Oriya language|Oriya]]),  ''perugu'' ([[Telugu language|Telugu]]), ''Mosaru'' ([[Kannada language|Kannada]]), ''Thayir'' ([[Tamil language|Tamil]]), or ''Qәzana a pәәner'' ([[Pashto]]).
-[[Srikhand]], a popular dessert in India, is made from drained yoghurt, [[saffron]], [[cardamom]], [[nutmeg]] and sugar and sometimes fruits such as [[mango]] or [[pineapple]].
+[[Srikhand]], a popular dessert in India, is made from drained yogurt, [[saffron]], [[cardamom]], [[nutmeg]] and sugar and sometimes fruits such as [[mango]] or [[pineapple]].
-=== Sweetened and flavoured yoghurt ===
+=== Sweetened and flavored yogurt ===
-To offset its natural [[sour]]ness, yoghurt can be sold sweetened, flavoured or in containers with [[fruit]] or fruit jam on the bottom.<ref>{{cite web|url=http://www.askdrsears.com/faq/fn12.asp |title=Faq "Live Cultures In Yogurt" |publisher=Askdrsears.Com |date= |accessdate=24 September 2009}}</ref> If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to in the United States as Swiss-style.<ref>{{cite web|url=http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1184,00.html |title=Encyclopedia |publisher=Web.foodnetwork.com |date= |accessdate=24 September 2009}}</ref> Most yoghurts in North America{{Citation needed|date=July 2009}} have added [[pectin]], found naturally in fruit, and/or [[gelatin]] to  create thickness and creaminess artificially at lower cost. This type of yoghurt is also marketed under the name Swiss-style, although it is unrelated to the way yoghurt is eaten in Switzerland. Some yoghurts, often called "cream line," are made with whole milk which has not been homogenised so the cream rises to the top. Fruit [[jam]] is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.{{Citation needed|date=May 2007}}
+To offset its natural [[sour]]ness, yogurt can be sold sweetened, flavored or in containers with [[fruit]] or fruit jam on the bottom.<ref>{{cite web|url=http://www.askdrsears.com/faq/fn12.asp |title=Faq "Live Cultures In Yogurt" |publisher=Askdrsears.Com |date= |accessdate=24 September 2009}}</ref> If the fruit has been stirred into the yogurt before purchase, it is commonly referred to in the United States as Swiss-style.<ref>{{cite web|url=http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1184,00.html |title=Encyclopedia |publisher=Web.foodnetwork.com |date= |accessdate=24 September 2009}}</ref> Most yogurts in North America{{Citation needed|date=July 2009}} have added [[pectin]], found naturally in fruit, and/or [[gelatin]] to  create thickness and creaminess artificially at lower cost. This type of yogurt is also marketed under the name Swiss-style, although it is unrelated to the way yogurt is eaten in Switzerland. Some yogurts, often called "cream line," are made with whole milk which has not been homogenised so the cream rises to the top. Fruit [[jam]] is used instead of raw fruit pieces in fruit yogurts to allow storage for weeks.{{Citation needed|date=May 2007}}
-Sweeteners such as cane [[sugar]] or [[sucralose]] – for low-calorie yoghurts – are often present in large amounts in commercial yoghurt.
+Sweeteners such as cane [[sugar]] or [[sucralose]] – for low-calorie yogurts – are often present in large amounts in commercial yogurt.
-In the [[United Kingdom|UK]], [[Ireland]], and [[United States of America|USA]], sweetened, flavoured yoghurt is the most popular type, typically sold in single-serving plastic cups.{{citation}}  Typical flavours are [[vanilla]], [[honey]], or [[fruit]] such as [[strawberry]], [[blueberry]], [[blackberry]], [[raspberry]], [[mango]] or [[peach]]. In recent years, some manufacturers are marketing flavours inspired by desserts, such as chocolate or cheesecake, with many variants.
+In the [[United Kingdom|UK]], [[Ireland]], and [[United States of America|USA]], sweetened, flavored yogurt is the most popular type, typically sold in single-serving plastic cups.{{citation}}  Typical flavors are [[vanilla]], [[honey]], or [[fruit]] such as [[strawberry]], [[blueberry]], [[blackberry]], [[raspberry]], [[mango]] or [[peach]]. In recent years, some manufacturers are marketing flavors inspired by desserts, such as chocolate or cheesecake, with many variants.
-In Australia, flavoured and Greek are the two most popular types of yoghurt, and are usually sold in one kilogram tubs.
+In Australia, flavored and Greek are the two most popular types of yogurt, and are usually sold in one kilogram tubs.
-=== Strained yoghurts ===
+=== Strained yogurts ===
 {{main|Strained yoghurt}}
-[[Strained yoghurt]]s are types of yoghurt which are strained through a paper or cloth filter, traditionally made of [[muslin]], to remove the [[whey]], giving a much thicker consistency and a distinctive, slightly tangy taste.  Strained yoghurt is becoming more popular with those who make yoghurt at home, especially if using skim milk which results in a thinner consistency. Once yoghurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hung in the coolest place in the house, with a tub placed underneath to collect the dripping whey.  In cold weather a single day (or night) of straining is sufficient.  In higher ambient temperatures yoghurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off.  The remainder is now strained and is refrigerated again.
+[[Strained yoghurt|Strained yogurt]]s are types of yogurt which are strained through a paper or cloth filter, traditionally made of [[muslin]], to remove the [[whey]], giving a much thicker consistency and a distinctive, slightly tangy taste.  Strained yogurt is becoming more popular with those who make yogurt at home, especially if using skim milk which results in a thinner consistency. Once yogurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hung in the coolest place in the house, with a tub placed underneath to collect the dripping whey.  In cold weather a single day (or night) of straining is sufficient.  In higher ambient temperatures yogurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off.  The remainder is now strained and is refrigerated again.
-[[Labneh]] is a strained yoghurt used for [[sandwiches]] popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or [[kebbeh]] (كبة) balls.
+[[Labneh]] is a strained yogurt used for [[sandwiches]] popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or [[kebbeh]] (كبة) balls.
-Some types of strained yoghurts are boiled in open vats first, so that the liquid content is reduced.  The popular East Indian dessert, a variation of traditional dahi called [[mishti doi|mishti dahi]], offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts.
+Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced.  The popular East Indian dessert, a variation of traditional dahi called [[mishti doi|mishti dahi]], offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.
-Strained yoghurt is also enjoyed in [[Greece]] and is the main component of ''tzatziki'' (from Turkish "[[cacık]]"), a well-known accompaniment to [[gyros]] and [[souvlaki]] pita sandwiches: it is a yoghurt sauce or dip made with the addition of grated [[cucumber]], [[olive oil]], [[salt]] and, optionally, mashed [[garlic]].
+Strained yogurt is also enjoyed in [[Greece]] and is the main component of ''tzatziki'' (from Turkish "[[cacık]]"), a well-known accompaniment to [[gyros]] and [[souvlaki]] pita sandwiches: it is a yogurt sauce or dip made with the addition of grated [[cucumber]], [[olive oil]], [[salt]] and, optionally, mashed [[garlic]].
 === Beverages ===
-<!-- Image with inadequate rationale removed: [[Image:Yogurt.jpg|thumb|''Bihidasu'', of the thicker variety of plain yoghurt in Japan sold in 500g containers, comes with a package of powdered sugar.]] -->
+<!-- Image with inadequate rationale removed: [[Image:Yogurt.jpg|thumb|''Bihidasu'', of the thicker variety of plain yogurt in Japan sold in 500g containers, comes with a package of powdered sugar.]] -->
-[[Dugh]], [[Ayran]] or dhalla is a yoghurt-based, salty drink popular in [[Afghanistan]], [[Albania]], [[Bulgaria]], [[Turkey]], [[Azerbaijan]], [[Iran]], [[Pakistan]], the [[Republic of Macedonia]], [[Kazakhstan]] and [[Kyrgyzstan]]. It is made by mixing yoghurt with water and (sometimes) salt. The same drink is known as ''[[doogh]]'' in [[Iran]]; ''tan'' in [[Armenia]]; ''laban ayran'' in [[Syria]] and [[Lebanon]]; ''shenina'' in [[Iraq]] and [[Jordan]]; ''laban arbil'' in [[Iraq]]; ''majjiga'' ([[Telugu language|Telugu]]), ''majjige'' ([[Kannada]]), and ''moru'' ([[Tamil language|Tamil]] and [[Malayalam]]) in [[South India]]; ''[[lassi]]'' in [[Punjabi language|Punjab]] and all over [[Pakistan]]. A similar drink, [[doogh]], is popular in the Middle East between Lebanon, Iran, and [[Afghanistan]]; it differs from ayran by the addition of herbs, usually [[mentha|mint]], and is sometimes carbonated, commonly with [[carbonated water]].
+[[Dugh]], [[Ayran]] or dhalla is a yogurt-based, salty drink popular in [[Afghanistan]], [[Albania]], [[Bulgaria]], [[Turkey]], [[Azerbaijan]], [[Iran]], [[Pakistan]], the [[Republic of Macedonia]], [[Kazakhstan]] and [[Kyrgyzstan]]. It is made by mixing yogurt with water and (sometimes) salt. The same drink is known as ''[[doogh]]'' in [[Iran]]; ''tan'' in [[Armenia]]; ''laban ayran'' in [[Syria]] and [[Lebanon]]; ''shenina'' in [[Iraq]] and [[Jordan]]; ''laban arbil'' in [[Iraq]]; ''majjiga'' ([[Telugu language|Telugu]]), ''majjige'' ([[Kannada]]), and ''moru'' ([[Tamil language|Tamil]] and [[Malayalam]]) in [[South India]]; ''[[lassi]]'' in [[Punjabi language|Punjab]] and all over [[Pakistan]]. A similar drink, [[doogh]], is popular in the Middle East between Lebanon, Iran, and [[Afghanistan]]; it differs from ayran by the addition of herbs, usually [[mentha|mint]], and is sometimes carbonated, commonly with [[carbonated water]].
-Borhani (or Burhani) is a spicy yoghurt drink popular in [[Bangladesh]] and parts of [[Bengal]]. It is usually served with kacchi [[biryani]] at weddings and special feasts. Key ingredients are yoghurt blended with mint leaves ([[mentha]]), [[mustard seeds]] and black rock salt ([[Kala Namak]]). Ground roasted [[cumin]], ground [[white pepper]], green [[chili pepper]] paste and sugar are often added.
+Borhani (or Burhani) is a spicy yogurt drink popular in [[Bangladesh]] and parts of [[Bengal]]. It is usually served with kacchi [[biryani]] at weddings and special feasts. Key ingredients are yogurt blended with mint leaves ([[mentha]]), [[mustard seeds]] and black rock salt ([[Kala Namak]]). Ground roasted [[cumin]], ground [[white pepper]], green [[chili pepper]] paste and sugar are often added.
-[[Lassi]] (Hindi: लस्सी, Urdu: لسی) is a yoghurt-based beverage originally from the [[Indian subcontinent]] that is usually slightly salty or sweet. Lassi is a staple in Punjab. In some parts of the subcontinent, the sweet version may be commercially flavoured with [[rosewater]], [[mango]] or other fruit juice to create a very different drink. Salty lassi is usually flavoured with ground, roasted [[cumin]] and [[red chillies]]; this salty variation may also use buttermilk, and in [[India]] is interchangeably called ''ghol'' ([[Bengal]]), ''[[mattha]]'' (North India), ''majjiga'' ([[Andhra Pradesh]]), ''moru'' ([[Tamil Nadu]] and [[Kerala]]), ''Dahi paani'' ([[Orissa]]), ''tak'' ([[Maharashtra]]), or ''[[chaas]]'' ([[Gujarat]]). Lassi is very widely drunk in [[India]], [[Pakistan]], and [[Bangladesh]].
+[[Lassi]] (Hindi: लस्सी, Urdu: لسی) is a yogurt-based beverage originally from the [[Indian subcontinent]] that is usually slightly salty or sweet. Lassi is a staple in Punjab. In some parts of the subcontinent, the sweet version may be commercially flavored with [[rosewater]], [[mango]] or other fruit juice to create a very different drink. Salty lassi is usually flavored with ground, roasted [[cumin]] and [[red chillies]]; this salty variation may also use buttermilk, and in [[India]] is interchangeably called ''ghol'' ([[Bengal]]), ''[[mattha]]'' (North India), ''majjiga'' ([[Andhra Pradesh]]), ''moru'' ([[Tamil Nadu]] and [[Kerala]]), ''Dahi paani'' ([[Orissa]]), ''tak'' ([[Maharashtra]]), or ''[[chaas]]'' ([[Gujarat]]). Lassi is very widely drunk in [[India]], [[Pakistan]], and [[Bangladesh]].
-In [[Croatia]], [[Serbia]], [[Bosnia and Herzegovina]], [[Slovenia]], [[Montenegro]] and the [[Republic of Macedonia]], an unsweetened and unsalted yoghurt drink usually called simply ''jogurt'' is very popular with ''[[burek]]'' and other [[bakery]] products.
+In [[Croatia]], [[Serbia]], [[Bosnia and Herzegovina]], [[Slovenia]], [[Montenegro]] and the [[Republic of Macedonia]], an unsweetened and unsalted yogurt drink usually called simply ''jogurt'' is very popular with ''[[burek]]'' and other [[bakery]] products.
-Sweetened yoghurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinking / drinkable yoghurt", such as [[Yop]] and [[BioBest Smoothie]].
+Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinking / drinkable yogurt", such as [[Yop]] and [[BioBest Smoothie]].
-Also available are "yoghurt smoothies", which contain a higher proportion of fruit and are more like [[smoothie]]s. In [[Ecuador]], yoghurt smoothies flavoured with native fruit are served with [[pan de yuca]] as a common type of [[fast food]].
+Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like [[smoothie]]s. In [[Ecuador]], yogurt smoothies flavored with native fruit are served with [[pan de yuca]] as a common type of [[fast food]].
-Also in Turkey, yoghurt-soup or ''Yayla Çorbası'' is a popular way of consuming yoghurt. The soup is a mix of yoghurt, rice, flour and dried mint.
+Also in Turkey, yogurt-soup or ''Yayla Çorbası'' is a popular way of consuming yogurt. The soup is a mix of yogurt, rice, flour and dried mint.
 == See also ==
@@ Line 155: / Line 155: @@
 {{Commons category}}
 {{cookbook|Yogurt}}
-{{Wiktionary|yoğurt|yoghurt|yogurt}}
+{{Wiktionary|yogurt|yoğurt|yoghurt}}
 * [http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html US National Center for Home Food Preservation: Fermenting Yogurt at Home]
 * [http://www.fao.org/docrep/003/t0251e/T0251E14.htm Acidified milk in different countries]