Name Variations Edit
About Yogurt Edit
Yoghurt or yogurt, less commonly yoghourt or yogourt, 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.
Flavored yogurt Edit
To offset its natural sourness, yoghurt can be sold sweetened, flavored or in containers with fruit or fruit jam on the bottom. If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style. Many yoghurts in North America have added pectin, found naturally in fruit, and/or gelatin to artificially create thickness and creaminess at lower cost. This type of adulterated product is also marketed under the name Swiss-style, although it is unrelated to the way yoghurt is eaten in Switzerland. Some yoghurts, often called "cream line," are made with whole milk which has not been homogenized so the cream rises to the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.
Sweeteners such as cane sugar or sucralose – for low-calorie yogurts – are often present in large amounts in commercial yoghurt.
In the USA, sweetened, flavored yoghurt is the most popular type, typically sold in single-serving plastic cups. Typical flavors are vanilla, honey, or fruit such as strawberry, blueberry, blackberry, raspberry, or peach.