Yogurt is a fermented dairy product, produced by innoculating milk of varying milkfat percentages with a bacterial culture. This results in a thicker, tangy product. The milk may or may not be heat treated prior to exposure to the bacterial culture; Western cultures typically heat the milk to kill pathogenic bacteria and avoid formation of curds during fermentation.
Yogurt is a source of protein, calcium, B vitamins, and possibly vitamins A and D if the milk used has been fortified. Fat content varies; fat free yogurts often contain added thickeners to offset the watery texture a lack of fat can produce. Yogurt containing live bacterial cultures can contribute to the maintenance of healthy gut microflora. See: Probiotics
Yogurt itself is relatively low in carbohydrates; flavored and sweetened yogurts may contain high levels of sugar. The lactic acid bacteria’s fermentation of lactose means yogurt may be tolerated well by some lactose-sensitive individuals.
Frozen desserts, smoothies, flavored, unfavored, dips, sauces
Digestive Diseases and Sciences
Cultures for Health
Yoghurt, yogourt, yoghourt, jogurt