Protein kcal per gram
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. Protein kcal per gram English, spelling variations include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt. In the United Kingdom, the word is usually spelled yoghurt while in the United States the spelling is yogurt. In Australia, New Zealand and South Africa, both spellings are commonly found.
Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals. Some accounts suggest that Mughal Indian emperor Akbar’s cooks would flavor yogurt with mustard seeds and cinnamon. Isaac Carasso industrialized the production of yogurt. In 2017, the average American ate 13. The average consumption of yogurt has been declining since 2014.
Sale of yogurt was down 3. 4 percent over the 12 months ending in February 2019. Percentages are roughly approximated using US recommendations for adults. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. Because it may contain live cultures, yogurt is often associated with probiotics, which have been postulated as having positive effects on immune, cardiovascular or metabolic health. As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.
Contamination occurs in traditionally prepared yogurts more often than industrially processed ones, but may affect the latter as well if manufacturing and packaging practices are suboptimal. When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads. Dahi is a yogurt from the Indian subcontinent, known for its characteristic taste and consistency. Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste.
It is usually mixed with a pesto-like water and fresh herb purée called delal. Matsoni is a Georgian yogurt in the Caucasus and Russia. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt.
