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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Natural Yoghurt, yogurt or yoghourt is a food produced by bacterial 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 and characteristic tart flavour. Cow’s milk is commonly available worldwide, and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yoghurt where available locally. Milk used may be homogenized or not, but both types may be used, with substantially different results.
Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.
To produce yoghurt, milk is first heated, usually to about 85 °C, to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C. The bacterial culture is mixed in, and a temperature of 45 °C is maintained for four to twelve hours to allow fermentation.
Yoghurt (plain yoghurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars. A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As a proportion of the Daily Value (DV), a serving of yoghurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus, and selenium (14 to 19% DV).
The word is derived from Turkish: yoğurt, and is usually related to the verb yoğurmak, ‘to knead’, or ‘to be curdled or coagulated; to thicken’. It may be related to yoğun, meaning thick or dense. The sound ğ was traditionally rendered as “gh” in transliterations of Turkish from around 1615-1625. In English, the several variations of the spelling of the word include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt.
A variety of plant-milk yoghurts appeared in the 2000s, using soy milk, rice milk, and nut milks such as almond milk and coconut milk. So far the most widely sold variety of plant milk yoghurts is soy yoghurt. These yoghurts are suitable for vegans, people with intolerance to dairy milk, and those who prefer plant milks.
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