Back Jogurt Afrikaans Meolcbrīw ANG زبادي Arabic Yogur AST Yoğurt Azerbaijani یوقورت AZB Йогурт Bashkir Yoghurt BAN Ёгурт Byelorussian Ёгурт BE-X-OLD
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 257 kJ (61 kcal) |
| Carbohydrates | 4.7 g |
| - Sugars | 4.7 g (*) |
| Fat | 3.3 g |
| - saturated | 2.1 g |
| - monounsaturated | 0.9 g |
| Protein | 3.5 g |
| Vitamin A equiv. | 27 μg (3%) |
| Riboflavin (Vit. B2) | 0.14 mg (9%) |
| Calcium | 121 mg (12%) |
| (*) Lactose content diminishes during storage. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database | |
Yogurt, or yoghurt is a milk product made by bacterial fermentation of milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid acts on the protein in the milk to make yoghurt thick and sour. The milk is heated to about 80 °C to kill any bacteria present, and to change the milk proteins so that they set together instead of becoming curd. After it is cooled to about 45 °C, the bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours to ferment. Yogurt can also be made from plant milks such as almond milk, soy milk, and coconut milk.
Yogurt is one of the oldest produced foods in human history. No one knows for sure how long yogurt has been around. Today, it is eaten all over the world. It is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.