User:Solarys-fr/Yogurt
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Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a fermented milk product, produced by bacterial fermentation of milk. Yogurt contains two specific strains of live bacteria: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These starter cultures act symbiotically during fermentation.
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Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 257 kJ (61 kcal) |
4.7 g | |
Sugars | 4.7 g (*) |
3.3 g | |
Saturated | 2.1 g |
Monounsaturated | 0.9 g |
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,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
The bacteria used to make yogurt are known as "yogurt cultures" and "active live cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic.[3]
Cow's milk, which is available worldwide is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used but yield rather different results.
Other lactobacilli and bifidobacteria are also sometimes added during or after culturing. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.[4]
In the United States, some yogurts carry the National Yogurt Association's "Live and Active Culture" seal on the label, which indicates that the yogurt contains at least 108 million live starter microorganisms Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus per gram at the time of manufacture.[5]