spelled yoghurt, is a smooth, semisolid dairy product made from milk. It has a high acid
content and thick curd. Yogurt ranks as a popular food in many parts of the world. People
in Iran, Turkey, and some other countries of the Middle East have eaten yogurt for
thousands of years. Yogurt consumption in the United States increased considerably in the
Yogurt may be made from the milk of buffaloes, cows, goats, or other cud-chewing animals.
In the United States, commercial yogurt is made from cows' milk. Yogurt makers add two
types of bacteria to milk to make yogurt. These bacteria, called Lactobacillus bulgaricus
and Streptococcus 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
The high acid content of yogurt gives the product a sour taste that many people enjoy.
However, many others prefer yogurt that has been sweetened with fruit flavoring. Yogurt
has the same nutritional elements as milk. Some unflavored yogurt contains only a few
calories per serving and is popular for low-calorie diets.
Some people make yogurt at home. They use commercial yogurt or bacteria from special
laboratories to start fermentation. Several firms manufacture yogurt-making machines for