How is yogurt manufactured?
To make yogurt, milk is firstly heated to around 80°C. The milk is kept at this temperature for approximately 4 to 7 hours to allow it to ferment. Fermentation involves the harmless bacteria converting the milk sugar (called lactose) into lactic acid which helps to coagulate and set the milk, producing yogurt.
How is commercial yogurt made?
Modern yogurt production involves culturing milk with live bacteria. The bacteria produce lactic acid which coagulates the milk proteins, making yogurt thick and slightly sour in flavor. The bacterial cultures required for producing yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus.
Who invented Joghurt?
Mesopotamia
The origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called “the food of the gods”.
Where is most yogurt produced?
Saudi Arabia
Yoghurt Production
| # | 8 Countries | Metric Tons |
|---|---|---|
| 1 | #1 Saudi Arabia | 120,000.00 |
| 2 | #2 Uruguay | 18,000.00 |
| 3 | #3 Turkey | 8,000.00 |
| 4 | #4 Syria | 7,406.00 |
Why is yogurt so popular in the Middle East?
Yogurt was a popular food in the Middle East and Asia for thousands of years. It was one of the very first ‘health’ foods, and it has stood the test of time. The friendly bacteria help the gut break down food and produce natural antibiotics that fight off harmful bacteria and infections.
What state sells the most yogurt?
New York may be the fastest-growing producer of yogurt, but other states have seen production rise as well. California produces more milk than any other state and is the nation’s leading yogurt producer.
Can you ferment yogurt too long?
Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle. I have heard of people fermenting yogurt for as long as 24 hours. At lower temperatures, coagulation will take longer, and the end result will probably not be quite as thick.