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yoghurt


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Milk (from a variety of animals, but usually cows) coagulated and fermented with two bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. May be pasteurized, when most of the bacteria are destroyed; otherwise termed live yoghurt. Bioyoghurts also contain Lactobacillus acidophilus (see milk, acidophilus) and Bifidobacterium bifidum (see probiotics). Soft frozen yoghurt, as a low fat alternative to ice cream, was first introduced in 1972.

Stirred yoghurt is prepared in bulk; set yoghurt is fermented in the plastic containers in which it will be sold. Strained yoghurt (Greek style yoghurt) is prepared by removing some of the whey either by straining through a cloth or by centrifugation.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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