Yoghurt is really a dairy product made by the fermentation of milk carried by the experience of bacteria. The bacteria employed for the production of yoghurt are represented by the term yoghurt cultures. These bacteria ferment the milk sugar lactose into lactic acid which in turn acts on the milk protein to give yoghurt its texture and characteristic flavor. Basically cow’s milk is employed for making yoghurt throughout the world but milk from water buffalo, goats, sheep, camels and yaks can be employed for the exact same purpose in different areas of the world. In theoretical terms milk from any mammal can be used to make yoghurt. Soy-yoghurt is really a non-dairy product obtained from the soy milk produced from soybeans.
Dairy yoghurt is in fact 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 employed for culturing. For making 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 wholly cool then bacterial culture is added and the mixture is allowed to undergo fermentation for around 7-8 hours. The term yoghurt has been produced from a Turkish word meaning to thicken or coagulate. Literature implies that the used of cultured milk products began about 2000 years ago. Süt Dolum Makinesi The first yoghurt was fermented spontaneously and kept in a goatskin bag that has been employed 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 along with hairs. It absolutely was the most effective cleaning agent known at that time.
Yoghurt carries an excellent nutritional value. It’s an abundant source of protein, calcium, riboflavin, vitamin B6 and vitamin B12. People that are lactose-intolerant can easily digest it as the milk sugar has been converted 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 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’s popular in Nepal and is served being an appetizer along with a dessert. In Tibet yak milk is in fact employed for the exact same purpose and consumed by people. Cream-top variety is in fact created from the unhomogenized milk. Raita is really a popular Indian condiment often used as an area dish.