1 / 9

All About Yogurt!

All About Yogurt!. Stacy Greaver. 1 st made hundreds of years ago in the middle east my nomads. Fermented milk from animals and turned it into yogurt to eat.

webb
Download Presentation

All About Yogurt!

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. All About Yogurt! Stacy Greaver

  2. 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. History of Yogurt http://www.nestle.com.au/schoolprojects/yogurt.asp

  3. The milks micro organisms were being destroyed during the fermentation process What We Know Now • 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

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

  5. Types of Yogurt Set Yogurt- this type of yogurt is incubated and cooled in the final package. Firm “jelly like” texture. Stirred Yogurt- 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 Yogurt- also has coagulum broken before cooling. Very little reformation of coagulum will occur. http://www.cip.ukcentre.com/yogurt.htm

  6. 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 Yogurt- incubated like stirred yogurt. After coagulum is broken, some water is boiled off. Produces rough and gritty textures. Flavored Yogurt- Flavors are added just before yogurt is poured into pots. Add in usually contain about 50 % sugar. http://www.cip.ukcentre.com/yogurt.htm

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

  8. 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/

More Related