Yogurt: Difference between revisions

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'''Yogurt''' ({{IPAc-en|UK|ˈ|j|ɒ|ɡ|ə|t}}; {{IPAc-en|US|ˈ|j|oʊ|ɡ|ər|t}}, from {{Langx|ota|یوغورت}}, {{Langx|tr|yoğurt}};~~{{efn|Ottoman pronunciation: {{IPA|az|joˈɣuɾt|}}, modern Turkish pronunciation: {{IPA|tr|joˈuɾt|}}, colloquial modern pronunciation: {{IPA|tr|joːɾt|}}}}~~ also spelled '''yoghurt''', '''yogourt''' or '''yoghourt''') is a food produced by bacterial [[Fermentation (food)|fermentation]] of milk. Fermentation of sugars in the milk by these bacteria produces [[lactic acid]], which acts on [[milk protein]] to give yogurt its [[texture (food)|texture]] and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from [[water buffalo]], goats, [[sheep|ewes]], [[mare]]s, camels, and [[yak]]s is also used to produce yogurt. The milk used may be [[Milk#Creaming and homogenization|homogenized]] or not. It may be [[pasteurized]] or [[raw milk|raw]]. Each type of milk produces substantially different results.

'''Yogurt''' ({{IPAc-en|UK|ˈ|j|ɒ|ɡ|ə|t}}; {{IPAc-en|US|ˈ|j|oʊ|ɡ|ər|t}}, from {{Langx|ota|یوغورت}}, {{Langx|tr|yoğurt}}; also spelled '''yoghurt''', '''yogourt''' or '''yoghourt''') is a food produced by bacterial [[Fermentation (food)|fermentation]] of milk. Fermentation of sugars in the milk by these bacteria produces [[lactic acid]], which acts on [[milk protein]] to give yogurt its [[texture (food)|texture]] and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from [[water buffalo]], goats, [[sheep|ewes]], [[mare]]s, camels, and [[yak]]s is also used to produce yogurt. The milk used may be [[Milk#Creaming and homogenization|homogenized]] or not. It may be [[pasteurized]] or [[raw milk|raw]]. Each type of milk produces substantially different results.

Yogurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' bacteria. Other [[Lactobacillus|lactobacilli]] and [[Bifidobacterium|bifidobacteria]] are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of [[colony-forming unit]]s (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by ''Lactobacillus delbrueckii subsp. bulgaricus'' and ''Streptococcus thermophilus'', a requirement that aligns with the international definition of yogurt in the [[Codex Alimentarius]] on fermented milk (CXS 243-2003).

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-'''Yogurt''' ({{IPAc-en|UK|ˈ|j|ɒ|ɡ|ə|t}}; {{IPAc-en|US|ˈ|j|oʊ|ɡ|ər|t}}, from {{Langx|ota|یوغورت}}, {{Langx|tr|yoğurt}};{{efn|Ottoman pronunciation: {{IPA|az|joˈɣuɾt|}}, modern Turkish pronunciation: {{IPA|tr|joˈuɾt|}}, colloquial modern pronunciation: {{IPA|tr|joːɾt|}}}} also spelled '''yoghurt''', '''yogourt''' or '''yoghourt''') is a food produced by bacterial [[Fermentation (food)|fermentation]] of milk. Fermentation of sugars in the milk by these bacteria produces [[lactic acid]], which acts on [[milk protein]] to give yogurt its [[texture (food)|texture]] and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from [[water buffalo]], goats, [[sheep|ewes]], [[mare]]s, camels, and [[yak]]s is also used to produce yogurt. The milk used may be [[Milk#Creaming and homogenization|homogenized]] or not. It may be [[pasteurized]] or [[raw milk|raw]]. Each type of milk produces substantially different results.
+'''Yogurt''' ({{IPAc-en|UK|ˈ|j|ɒ|ɡ|ə|t}}; {{IPAc-en|US|ˈ|j|oʊ|ɡ|ər|t}}, from {{Langx|ota|یوغورت}}, {{Langx|tr|yoğurt}}; also spelled '''yoghurt''', '''yogourt''' or '''yoghourt''') is a food produced by bacterial [[Fermentation (food)|fermentation]] of milk. Fermentation of sugars in the milk by these bacteria produces [[lactic acid]], which acts on [[milk protein]] to give yogurt its [[texture (food)|texture]] and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from [[water buffalo]], goats, [[sheep|ewes]], [[mare]]s, camels, and [[yak]]s is also used to produce yogurt. The milk used may be [[Milk#Creaming and homogenization|homogenized]] or not. It may be [[pasteurized]] or [[raw milk|raw]]. Each type of milk produces substantially different results.
 Yogurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' bacteria. Other [[Lactobacillus|lactobacilli]] and [[Bifidobacterium|bifidobacteria]] are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of [[colony-forming unit]]s (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by ''Lactobacillus delbrueckii subsp. bulgaricus'' and ''Streptococcus thermophilus'', a requirement that aligns with the international definition of yogurt in the [[Codex Alimentarius]] on fermented milk (CXS 243-2003).