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== Yoghurt ==

'''Yoghurt''' (pronounced /ˈjoʊɡərt/), also spelled '''yogurt''', is a food produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as ''yoghurt cultures''. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.

=== Etymology ===

The word "yoghurt" comes from Turkish, from the verb "yoğurmak" (to knead), related to the food's consistency. It was first recorded in English in the late 19th century.

=== Production ===

Yoghurt is produced using a culture of ''[[Lactobacillus delbrueckii]] subsp. bulgaricus'' and ''[[Streptococcus thermophilus]]'' bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.

=== Health Benefits ===

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture.

=== Related Terms ===

* [[Probiotic]]: Live bacteria and yeasts that are good for your health, especially your digestive system. Yoghurt is a common source of probiotics.
* [[Lactic Acid]]: An organic compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is formed when the bacteria in yoghurt ferment the lactose in the milk.
* [[Fermentation]]: A metabolic process that produces chemical changes in organic substrates through the action of enzymes. In yoghurt, fermentation is used to convert lactose to lactic acid, giving yoghurt its distinctive taste and texture.

[[Category:Food]]
[[Category:Dairy products]]
[[Category:Fermented foods]]

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