All About Yogurt!

Stacy Greaver

History of Yogurt
1st made hundreds of years ago in the
middle east my nomads.
Fermented milk from animals and turned it
into yogurt to eat.
Probably discovered by someone trying to
heat milk to preserve it over a fire. The
natural bacteria turned the milk sour
making it a type of yogurt.
http://www.nestle.com.au/schoolprojects/yogurt.asp

What We Know Now

The milks micro
organisms were
being destroyed
during the
fermentation
process

The cultures
change pasteurized
milk into yogurt
during
fermentation.

The milks
friendly bacteria
or cultures
produced lactic
acid (gives yogurt
a nice taste)
http://www.aboutyogurt.com/lacYogurt/facts.asp

http://www.nestle.com.au/schoolprojects/yogurt.asp

Yogurt Nutrition
Low-fat Yogurt/1 cup

Nonfat Yogurt/1 cup

Calories

100

Total fat (g)

Saturated fat (g)

Monounsaturated fat (g)

Polyunsaturated fat (g)

Dietary fiber (g)

Protein (g)

10

Carbohydrate (g)

19

Cholesterol (mg)

Sodium (mg)
Calcium (mg)

135
300

Calories

155

Total fat (g)

3.8

Saturated fat (g)

2.5

Monounsaturated fat (g)

Polyunsaturated fat (g)
Dietary fiber (g)

1
0.1
0

Protein (g)

13

Carbohydrate (g)

17

Cholesterol (mg)

15

Sodium (mg)

172

Riboflavin (mg)

0.5

Vitamin B12 (mcg)

1.4

Calcium (mg)

448

Phosphorus (mg)

353

Potassium (mg)

573

Zinc (mg)

2.2

http://www.wholehealthmd.com/refshelf/foods_view/1,1523,97,00.html

Types of Yogurt

Set Yogurt- this type of

yogurt is incubated and
cooled in the final
package. Firm jelly
Stirred Yogurtlike texture.
incubated in a tank and
final coagulum is
broken by stirring
before cooling. Less
firm then set yogurt
(like a thick cream). A
little reformation of
coagulum will occur
after packaging.
Drinking Yogurtalso has coagulum
broken before
cooling. Very little
reformation of
coagulum will occur.

http://www.cip.ukcentre.com/yogurt.htm

Types of Yogurt
(continued)
Frozen Yogurt- Incubated
like stirred yogurt.
Cooling is achieved by
pumping through a
freezer like ice cream.
Has a texture like ice
cream.

Concentrated Yogurtincubated like stirred

yogurt. After
coagulum is broken,
some water is boiled
off. Produces rough
and gritty textures.

Flavored YogurtFlavors are added

just before yogurt
is poured into pots.
Add in usually
contain about 50 %
sugar.
http://www.cip.ukcentre.com/yogurt.htm

10 Reasons Yogurt is a Top

Health Food
1. Easier to digest then milk
2. Contributes to colon health
3. Increases the absorption of other nutrients such
as calcium
4. Boosts immunity
5. Aids in healing process after infections in the
intestines
6. Decreases yeast infections
7. A rich source of calcium
8. Good source of protein
9. Lowers cholesterol
10. It is a grow food meaning iy helps children to
grow
http://www.askdrsears.com/html/4/T045700.asp

References

Ask Dr. Sears.com. Yogurt. Retrieved May 12, 2006 from the World
Wide Web: www.askdrsears.com/html/4/T045700.asp

National Yogurt Association. About Yougurt.com. Retrieved May 12,

2006 from the World Wide Web:
http://www.aboutyogurt.com/lacYogurt/facts.asp

N.E.M. Business Solutions. (2001). Yoghurt, Yogurt. Retrieved May 12,

2006 from the World Wide Web:
http://www.cip.ukcentre.com/yogurt.htm

Nestle. Yogurt, Culture, and the Search for the Truth. Retrieved May
11, 2006 from the World Wide Web:
http://www.nestle.com.au/schoolprojects/yogurt.asp

Yogurt. (2005, April 22) Whole Health MD. Retrieved May 11, 2006 from
the World Wide Web: http://www.wholehealthmd.com/