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Showing Food Yogurt

General Information
NameYogurt
Scientific NameNot Available
DescriptionYogurt is a food produced by the bacterial fermentation of milk (PMID: 39210171). The milk is sourced from various animals, including cows, water buffalo, goats, ewes, mares, camels, and yaks. Yogurt is native to the Caucasus region, specifically in present-day Turkey, Armenia, and Georgia. It is widely consumed in many countries, particularly in Europe, North America, and the Middle East. Yogurt is used in various culinary applications, such as a base for sauces, a topping for oatmeal or fruit, or as a snack on its own. The color of yogurt is typically white or off-white, with a tangy, slightly sour taste and a mild, creamy odor. Yogurt is a good source of calcium, zinc, and B vitamins, and it contains probiotics, which have been found to have a positive effect on immune, cardiovascular, or metabolic health (PMID: 31643163). The most notable chemical in yogurt is lactic acid. Yogurt has medicinal uses, such as aiding in digestion and boosting the immune system. Industrially, yogurt is used as a base for frozen yogurt and yogurt drinks. A peculiar aspect of yogurt preparation is the need to maintain a warm temperature between 30-25 °C for 4-12 hours to allow the bacterial culture to ferment the milk.
Primary IDFOOD00620
Picture634
Classification
GroupMilk and milk products
Sub-GroupFermented milk products
ITIS IDNot Available
Wikipedia IDNot Available
Composition
Compounds
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Macronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.