Yoghuart

Yoghurt, also spelled yogurt, is a smooth, semisolid dairy product made from milk. Yoghurt is a popular food in many parts of the world. People in Iran, Turkey, and some other countries of the Middle East have eaten yoghurt for thousands of years. Yoghurt may be made from the milk of buffaloes, cows, goats, or other cud-chewing animals. Commercial yoghurt is usually made from cows' milk, and, less com­monly, from sheep or goats' milk. Yoghurt makers add two types of bacteria to milk to make yoghurt. These bacteria, called Lactobacillus bulgaricus and Streptococ­cus lactis thermophilus, multiply at carefully controlled temperatures and cause milk to ferment (ripen). During the fermentation process, the bacteria change lactose (milk sugar) into lactic acid. Lactic acid causes fluid milk to thicken, resulting in yoghurt. The high acid content of yoghurt gives the product a sour taste that many people enjoy. However, many oth­ers prefer yoghurt that has been sweetened with fruit flavouring. Yoghurt has the same nutritional elements as milk. Some unflavoured yoghurt contains only a few cal­ories per serving and is therefore popular for low- calorie diets. Some people make yoghurt at home. They use com­mercial yoghurt or bacteria from special laboratories to start fermentation. Several firms manufacture yoghurt- making machines for home use.