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Yoghurt or yogurt, or less commonly yoghourt, joghurt (in German) or yogourt (see spelling differences), is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation of milk sugar (lactose) into lactic acid that gives yoghurt its gel-like texture and characteristic tang. It is often sold in a fruit, vanilla, or chocolate flavor, but can also be unflavored.
History
There is evidence of cultured milk products being produced as food for at least 4,500 years, since the 3rd millennium BC. The Bulgars (also Hunno-Bulgars), a Turkic-speaking people from Aryian-Pamirian origin, migrated into Europe starting from the 2nd century AD, eventually settling on the Balkans by the end of the 7th century AD. The earliest yoghurts were probably spontaneously fermented, perhaps by wild bacteria residing inside goat skin bags used for transportation.
Yoghurt remained primarily a food of India, Central Asia, Western Asia, South Eastern Europe and Central Europe until the 1900s, when a Russian biologist named Ilya Ilyich Mechnikov theorized that heavy consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yoghurt as a foodstuff throughout Europe. It fell to a Spanish entrepreneur named Isaac Carasso to industrialise the production of yoghurt. In 1919 he started a commercial yoghurt plant in Barcelona, naming the business Danone after his son — better known in the United States as 'Dannon'.
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Meta Description: [ Stonyfield Farm, Makers of all natural and organic yogurts, smoothies, cultured soy, icecream, frozen yogurt and milk. ]
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