yogurt
Yogurt (sometimes yogurt ; from Turkish yoğurt ) is a food made from milk thickened by lactic acid bacteria . It is marketed as natural yoghurt without additives and with additives such as sugar or fruit components in various flavors. In its original substance, natural yoghurt has a sour taste .
etymology
The word yogurt is borrowed from the Turkish yoğurt , which means “fermented milk” and refers to the method of production. The word is present in a remarkable number of languages. According to Duden , the word occurs in German as a masculine or, especially in Austria and Switzerland , as a neuter , in Austria also colloquially as a feminine . As with other names for foodstuffs (meat or milk), the word is mostly used in the singular. The plural in the forms of yoghurts or yoghurts is sometimes used to denote “types of yoghurt”, “portions of yoghurt” or “cups with yoghurt” .
History of yogurt
Sour milk products are among the oldest milk products of all, because people noticed early on that fermented milk has a longer shelf life than fresh milk. In addition, the milk sugar , lactose, is broken down to a certain extent during fermentation , which means that lactose-intolerant people (the majority of people worldwide) tolerate yoghurt better than fresh milk. When and by whom yogurt was first made is unclear, however. On the one hand, the nomadic Turkic peoples of Central Asia are traded as the "inventors" of yoghurt, on the other hand, it is believed to originate in the southeast of the Balkan Peninsula , among the Thracians or the Han Chinese . It is possible that yoghurt was "invented" several times independently of different peoples in different parts of Eurasia. There is evidence that yogurt was a popular product in Beijing and other parts of China as early as the 5th century . In the 7th century, more than 700 years before the conquest of Constantinople by the Turks , fermented sheep's milk comparable to yoghurt was produced by the Turkic-speaking proto - Bulgarians in the Balkans. This form of yoghurt is still prepared in rural areas of Bulgaria and is called katuk . Identical or similar dairy products can be found under the name Katik in Bashkortostan , Tatarstan and Uzbekistan . This suggests that yogurt production was well known to the Turkic peoples before the proto-Bulgarians settled in the Balkans.
In 1845 yogurt was described as follows:
“ Yoghurt : This drink from Bulgaria, which has been proven to increase its lifespan significantly, is by no means as difficult to produce as some people think and others would like to believe. It is very simple to manufacture in the home. You get yogurt mushrooms; 1 heaped tablespoon is sufficient for 1 liter of drink. Plenty of 1 liter of milk is boiled well in the milk cooker, after which it is allowed to cool down well or to cool completely. Then you pour in the yoghurt mushrooms and let the milk stand for 24 hours in a moderately warm place, in summer in the kitchen or in the pantry that is not too cool, in winter on a moderately warm stove. After this time, the mass is poured through a large-hole punch, in which the mushrooms remain. The thick milk that has expired is drunk cold after sugar has been added, as this increases the beneficial activity of the yoghurt bacteria. It's good to rinse the mushrooms that are used every day with cold water every few days. "
Until the beginning of the 20th century, people in the western half of Europe had only sporadic contact with yogurt. In the 16th century, a Turkish doctor is said to have cured the agonizing stomach problems of the French King Francis I with a yogurt.
In 1905 the Bulgarian natural and medical scientist Stamen Grigorow isolated a previously unknown bacterium from yoghurt, which he made responsible for the fermentation of milk and which was then called " Bacillus bulgaricus ". At that time, the Russian bacteriologist Ilya Metschnikow brought epidemiological knowledge about the high life expectancy of Bulgarian farmers with their everyday food in connection, especially with the consumption of yoghurt including the ingestion of the bacteria it contains. The public and academia took up this prospect spontaneously, and yogurt quickly spread to central and western Europe and North America.
In 1906 the magazine Kosmos reported in its medical-hygienic review section on the “noticeable longevity” of yoghurt consumers and described the dairy product.
“The exact scientific investigation of the yoghurt showed that it is the product of a special fermentation agent that has been given the name Bulgarian Maya. It not only causes the milk to curdle, but, in contrast to the acidic milk fermentation of our regions, develops very little lactic acid, rather it causes the milk components to split and dissolve, as is produced by our gastric juice during digestion. The yoghurt made from milk by the Bulgarian Maya is a special kind of sour milk, which is prepared for digestion, so it is well tolerated by even the weakest human stomach and can be eaten in extremely large quantities without causing discomfort. Since one liter of it contains only about 2 g of lactic acid, while our domestic sour milk has 6 to 8 g of it, even larger amounts of it absolutely do not irritate the intestines and have no laxative effect in any way, which would otherwise call into question the full utilization of this food . You can see Bulgarians and Turks consuming 2 to 3 liters of this curdled milk, which every household prepares for themselves, every day without the slightest complaint. "
In the German Empire , yoghurt has been produced under the name yoghurt in urban dairies since 1907 and also offered in the form of dry ferments, for self-made yoghurt, via special mail order shops and health food stores . The then limited cooling options in shops and households limited sales. In addition, US researchers wanted to prove in 1918 that the " Bacillus bulgaricus " did not improve the intestinal flora, since it was destroyed beforehand by stomach acid. However, this turned out to be wrong. Small portions of the " Bacillus bulgaricus " always get into the intestine, despite its sensitivity to stomach acid, where these residues multiply again and thus have a positive effect on the intestinal flora (see section on bacterial cultures ). In the 1920s, the " Acidophilus milk" was newly developed, the bacterial culture of which survived the gastric passage almost unscathed and therefore influenced the composition of the intestinal flora faster and more strongly. The consumption of yoghurt in Germany rose sharply, particularly in the 1930s and 1940s. It has only been used as a “diet food” since the late 1960s. During this time, the common fruit yogurt became common.
Various lactic acid bacteria were selected for the commercial production of sour milk varieties. Products from southern European countries were traditionally made with the help of thermophilic ( heat-loving) lactic acid bacteria , while mesophilic (medium-temperature-loving) lactic acid bacteria were used for sour milk from the north . With today's state of the art (cold stores, temperature control options) the use of certain cultures due to climatic conditions no longer plays a role.
Manufacturing
Yogurt was originally made from the accidental acidification and curdling of milk. In the course of the development of food production, the causative microorganisms were isolated, identified and selected according to their performance. At suitable temperatures (for thermophilic cultures 42 ° C to 45 ° C, for mesophilic cultures 22 ° C to 30 ° C), milk inoculated with yoghurt cultures can be converted into yoghurt. For this purpose there are yogurt makers . It is also sufficient to mix milk heated to 40 ° C to 50 ° C with a little yoghurt as inoculation material (about two spoons of yoghurt to a liter of milk) and place in a thermos (or a container insulated with a blanket, but not completely airtight) Let it rest for at least six hours. A solid yogurt differs in its production in that it matures in the cup and is no longer stirred after it has grown thick. This method is mainly used for yoghurt with underlaid fruit (fruit not stirred into the yoghurt mixture).
Yogurt and sour milk are very similar. The main difference lies in the selection of lactic acid bacteria: In the production of yoghurt, Lactobacillus bulgaricus and Streptococcus thermophilus should always be used. Yoghurts with the addition “mild” in the name are made with other lactobacilli (such as L. acidophilus , L. casei ) instead of L. bulgaricus . For sour milk, the specifications regarding the microorganisms used are limited to mesophilic lactic acid bacteria cultures. In contrast to normal sour milk, according to the Swiss food law, only a product with a minimum content of microorganisms can be called yoghurt. According to Art. 56 Yoghurt, Paragraph 2, the end product must contain “a total of at least 10 million colony-forming units of the microorganisms per gram”. If this minimum value is not reached, the product may only be called “sour milk”.
Southern Balkans, Turkey and Greece
Natural yoghurts from the southern Balkans consist exclusively of milk and are thickened by Lactobacillus bulgaricus without any further additives. Natural yoghurt of this type is sold over the counter there. In industrially manufactured yoghurts, skimmed milk powder is usually added to the milk to increase the dry matter. Other possible ingredients, especially in fruit yoghurts, can be thickeners , emulsifiers , colorings as well as flavorings and sugar .
The Süzme Yoğurt used in Turkish cuisine is traditionally made by "draining" normal yogurt in a sieve ( Turkish süzgeç ) or a cotton cloth. The yogurt dehydrated in this way is firmer and creamier. With a fat content of 10 percent, it corresponds to a cream yogurt. It is expressly sold without the addition of gelatine .
Greek yoghurt ( strangistó giaoúrti - for example: hung yoghurt) is produced in a similar way ; outside of Greece, it first became popular in the USA, but later became increasingly popular in Western Europe. Due to the longer draining of the whey, on the one hand around four times as much milk is required, on the other hand, in addition to a fat content of around 10%, a higher protein content is achieved. Yoghurt not produced in Greece may not be marketed as “Greek yoghurt” in the EU, but only as “Greek yoghurt” or similar.
fermentation
The production of yogurt by lactic acid bacteria is a fermentation . Lactic acid bacteria such as Lactobacillus bulgaricus can convert milk sugar (lactose) into lactic acid (lactate), whereby the characteristic taste and aroma are created at the same time . Lactic acid leads to a decrease in pH. Above a certain pH value , the casein micelles (the main protein fraction in milk) can no longer stay in solution and coagulate to form a network. This process is often referred to as curdling . The water contained in the milk and remaining protein fractions ( whey proteins ) are trapped in the gaps.
The acidification must be monitored during the entire production process, for this the pH value of the vat milk is measured. The curdling of the milk begins at a pH value of approx. 5.5 and ends, depending on the culture, at a pH value of up to 3.8 (very rare, as it is very acidic). Ideally, the acidification should end at a pH value of 4.65 ( isoelectric point ), otherwise whey syneresis occurs, whereby the yoghurt contracts and whey separates at lower pH values .
Bacterial cultures
The most important lactic acid bacteria in traditional sour milk products include streptococci and lactobacilli . Traditionally, yogurt is made with Lactobacillus bulgaricus . Since the beginning of the 21st century, yoghurts with the designation “mild” have been offered in Germany. These are produced in accordance with the German milk product regulation without the traditional bacterial cultures and taste less sour than traditionally produced yogurt. Other bacterial strains that are used in the production of yoghurt are Streptococcus thermophilus , Lactobacillus acidophilus , Lactobacillus casei or Bifidobacterium bifidum . Probiotic microorganisms can reach the intestinal tract in a viable form and develop their metabolic activity there. Contrary to what the advertising suggests, immune-stimulating effects occur regardless of the type of yogurt (probiotic branded cultures or traditional cultures).
lactose
Lactose is partially broken down during fermentation . This means that yoghurt is better tolerated by people with lactose intolerance than untreated milk. For compatibility, a distinction must be made between pasteurized yoghurt with the note “heat-treated” and yoghurt with still living cultures. If the yogurt contains live cultures, it is much better tolerated. This is due to the presence of bacterial β-galactosidase , which helps digest lactose. Organic yogurts are not heat treated and always contain live cultures. Yogurt - whether creamy or firm - is often added to skimmed milk powder and thus lactose in turn. Since the skimmed milk powder does not have to be declared, it is not visible to the customer. Only organic manufacturers voluntarily label the addition of skimmed milk powder. Lactose-free yoghurt has previously been added to lactase , which splits the milk sugar into galactose and glucose .
Mixed yoghurt products
Natural yoghurt
Natural yogurt is only made from milk or cream and lactic acid bacteria. A distinction is made depending on the fat content:
- Yoghurt made from skimmed milk (also skimmed milk yoghurt): maximum 0.5% fat
- Low-fat yogurt: 1.5% -1.8% fat
- Yogurt: at least 3.5% fat
- Cream yogurt (cream yogurt): at least 10% fat
- Greek yoghurt: fat content up to 10 percent, creamy consistency because the whey drips off longer
fruit yoghurt
Fruit yoghurt is one of the milk mix products and also contains fruit or fruit preparations . Fruit yoghurt has a market share of 80% of total yoghurt sales. A distinction is made depending on the fruit content
- Fruit yoghurt or yoghurt with fruits: at least 6% fruit content
- Yoghurt with fruit preparation: at least 3.5% fruit content
- Fruit-flavored yogurt: less than 3.5% fruit content
The composition of the fruit preparation does not have to be specified if it accounts for less than 2% of the total product. Depending on the quality of yoghurt, a fruit preparation may contain fruit, sugar and thickening or gelling agents, pressed fruit residues, sweeteners , flavors and preservatives . The specified flavor does not necessarily have to refer to the fruits or fruit residues actually used. In cheap fruit yoghurts, “pieces of fruit” are usually made from different juices by means of gelation or enzymatic crosslinking, with the addition of aromas.
The majority of the fruit yoghurt production is sold by well-known large dairies in plastic cups, which are sealed with a thin metal foil. A cup usually contains between 50 g and 250 g of fruit yogurt. For sale, these cups are stored and presented on the refrigerated shelves of food retailers . The idea for this convenience product was first developed in 1933 by the Radlitzer Dampfmolkerei in the Prague suburb of Smichov and successfully marketed under the name JOVO (contraction of yoghurt and “ovoce”, Czech for fruit). At that time, small glasses were still used as sales packaging. The idea soon became a worldwide success. The first flavor was strawberry .
The Swiss Food Ordinance stipulates that 100 g of yogurt or sour milk may contain a maximum of 30 g of other ingredients such as fruits, nuts, cereals , chocolate, sugar or natural ingredients such as coffee or vanilla. The natural coloring can be enhanced with fruit and vegetable juices or their concentrates. Gelling agents and thickeners are also allowed. Artificial colors and preservatives, on the other hand, do not belong in yoghurt made in Switzerland. Yoghurt is available in four different fat content levels: made from whole milk, partially skimmed, made from skimmed milk and fortified with cream.
Other flavors
In addition to the fruit yoghurt, there are other mixed products with different flavors such as vanilla , nougat , nut , stracciatella , chocolate , coconut or coffee .
Drinking yogurt
Drinking yoghurt is commercially available in flavors similar to conventional fruit yoghurt. In the production of drinking yoghurt, the dry matter is not increased, so the yoghurt remains more liquid from the start. After fermentation, the yogurt is pulled smooth, creating a uniform, thin yogurt mass. In contrast to mixed drinks such as Ayran , no water is added to drinking yoghurt.
A much older form of yoghurt drink is widespread in the Orient ( Turkey : Ayran , India : Lassi ). These, however, serves as a basis a firmer yogurt with strongly acidifying cultures ( Streptococcus thermophilus and Lactobacillus bulgaricus of before consumption or sale with water and salt in a low-viscosity, buttermilk-like consistency), aufgequirlt is. They are served well chilled as a traditional soft drink. These products are widely used and sold by street vendors, food establishments, and retail stores for domestic use. In Germany and Austria they are available in sterilized form and in durable packaging. Although they tend to be salty soft drinks, mixed products with fruit juices are occasionally offered in the countries of origin.
tzatziki
Tsatsiki or Greek τζατζίκι (dzadziki) is a preparation of the Greek cuisine from yogurt, cucumber, olive oil and garlic. It is served cold as a starter with bread and is part of the mezedes (starter plate). Tsatsiki is often served with meat dishes such as gyros or souvlaki . A similar product in Turkish cuisine is cacık , from which the Greek word is derived. Similar dishes are common in Balkan kitchens, such as the Bulgarian tarator or the Albanian taratoi .
similar products
Curd milk was often made at home in Germany until 1930, when the pasteurization of milk was made mandatory by the Milk Act. It is a variant of yoghurt, but it is based on bacteria naturally contained in milk. The room temperature is sufficient to convert the milk within one to two days, temperatures around 32 ° C reduce the completion time to six to eight hours and result in a purer, sour milk, since any acetic acid bacteria present can also be found at room temperature (up to approx. 30 ° C) C), but not at 32–34 ° C. The bacteria are anaerobic lactic acid bacteria , some of which come from the cow and some of which got into the milk from the air during milking .
Laban is an Arabic sour milk product made from the milk of cows , camels, sheep and goats.
Dried yoghurt called Kashk is offered on rural markets in Iran and the Arab countries .
As an alternative to yoghurt made from animal milk, products based on soy , coconut or lupine milk are offered, which are considered vegan and are produced by the same lactic acid bacteria as conventional yoghurt.
Similar sour milk products
literature
- Jean Pütz , Ellen Norten: Hobbythek - yoghurt, quark & cheese, for a strong immune system . VGS, Cologne 2001, ISBN 3-8025-6213-5 .
- Lotte Hanreich, Ingeborg Hanreich: Yoghurt, cheese, cream and co. - Healthy food made from milk . Stocker , Graz 2000, ISBN 3-7020-0878-0 .
- Uwe Spiekermann : Functional Food - On the history of a “modern” product group. in: Nutrition review. Frankfurt Main 49.2002, 182-188. ISSN 0174-0008
- Vlad D. Georgescu , Marita Vollborn : The Yoghurt Lie - The Unsavory Business of the Food Industry. Frankfurt, Campus 2006, ISBN 3-593-37958-9 .
Web links
Individual evidence
- ↑ Duden: The dictionary of origin. (Duden, Volume 7) 4. new edit. Ed., Mannheim [ua] 2007, p. 373.
- ^ Friedrich Kluge: Etymological dictionary of the German language. Arranged by Elmar Seebold. 23rd ext. Ed., De Gruyter, Berlin 1995, p. 411.
- ^ How to Say Yoghurt in Different Languages. In: indifferentlanguages.com. Igor Katsev, accessed March 3, 2018 .
- ↑ Yogurt, yogurt, der, die or das. In: duden.de. Retrieved February 29, 2020 .
- ^ Edward R. Farnworth: Handbook of Fermented Functional Foods. Second Edition, CRC Press, 2008, ISBN 0-8493-1372-4 , p. 7
- ^ A b Alan Davidson: The Oxford Companion to Food. Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 116 f.
- ↑ Scott Pearce, Audrey G. Spiro, Patricia Buckley Ebrey: Culture and Power in the Reconstitution of the Chinese Realm, 200-600 . In: Harvard East Asian monographs . tape 200 . Harvard Univ Asia Center, 2001, ISBN 978-0-674-00523-5 , ISSN 0073-0483 , Introduction , pp. 22 (English, limited preview in Google Book search).
- ^ Alan Davidson: The Oxford Companion to Food. , P. 885 f.
- ↑ Stamen Grigoroff: Etude sur un lait fermenté comestible. The “Kissélo mléko” de Bulgarie. In: Revue Médicale de la Suisse Romande . Vol. 25, 1905, 714-721.
- ↑ Who is Dr. Stamen Grigorov. In: stamengrigorov.org. Dr. Stamen Grigorov Foundation, archived from the original on October 25, 2014 ; accessed on November 27, 2019 (English).
- ^ Élie Metchnikoff: The Prolongation of Life. The English Translation (P. Chalmers Mitchell). GP Putnam's Sons, London / New York 1908, pp. 161–183 ( archive.org )
- ↑ L. Reinhardt in: Kosmos - Handweiser für Naturfreunde. Book 6, 1906, p. 166
- ↑ a b Ordinance on milk products (Milcherzeugnisverordnung - MilchErzV) .
- ↑ SR817.022.108 Ordinance of the EDI on foods of animal origin .
- ↑ Britta Beeger: Yogurt - The Greek miracle. In: faz.net . August 10, 2013, accessed September 20, 2019 .
- ↑ Sarantis Michalopoulos: EU Commission: "Greek yogurt" must come from Greece. Euractiv , October 5, 2016, accessed April 7, 2018 .
- ↑ Gunther Müller: Fundamentals of food microbiology . 6th edition. Steinkopff Verlag, Darmstadt 1986, ISBN 3-7985-0673-6 , p. 59-61, 178 .
- ↑ AL Meyer, M. Micksche, I. Herbacek, I. Elmadfa: Daily Intake of Probiotic as well as Conventional Yogurt Has a Stimulating Effect on Cellular Immunity in Young Healthy Women. In: Annals of Nutrition & Metabolism . Vol. 50, No. 3, 2006, 282-289, doi: 10.1159 / 000091687 , PMID 16508257 , ISSN 0250-6807 .
- ↑ J. Stein, K.-W. Jauch (Hrsg.): Practical manual clinical nutrition and infusion therapy . Springer, 2013, ISBN 978-3-642-55896-2 , Chapter 42 - Nutrition in diseases of the gastrointestinal tract, p. 591 ( books.google.de ).
- ↑ I. Labayen, L. Forga, A. González, I. Lenoir-Wijnkoop, R. Nutr, JA Martínez: Relationship between lactose digestion, gastrointestinal transit time and symptoms in lactose malabsorbers after dairy consumption. In: Alimentary Pharmacology & Therapeutics , 15: 543-549, 2001, doi: 10.1046 / j.1365-2036.2001.00952.x .
- ↑ Product knowledge: natural yogurt . In: Schrot & Korn . No. 3 , 2004 ( schrotundkorn.de [accessed on August 10, 2018]).
- ↑ Milk powder in dairy products. In: projekte.meine-verbrauchzentrale.de. Retrieved May 17, 2018 .
- ↑ What is special about Greek yogurt? In: verbrauchzentrale-bayern.de. June 1, 2017, accessed August 3, 2019 .
- ^ Günter Klein, Rabe, Weiss: Textsammlung Lebensmittelrecht. Behr, Hamburg 2007, p. 5461, ISBN 3-86022-314-3 .
- ↑ The first fruit yoghurt in the world - 75 years of the Radlitzer JOVO. April 26, 2008, accessed June 22, 2020 .
- ↑ Art. 46 VLtH of December 16, 2016 (as of May 1, 2017). In: admin.ch. May 1, 2017, Retrieved April 19, 2018 .
- ↑ 5 vegan yogurts for everyone who doesn't like soy. In: petazwei.de. Retrieved November 20, 2019 .