Yogurt is undoubtedly the world’s most renownedfermented food, is eaten for breakfast, as a snack by adults and children, and is also perfectly suited to more complex sweet or savory recipes.
A tasty, nutritious and healthy food, there are many types of yogurton the market thatdiffer mainly inorigin (animal or vegetable) and fat and sugar content.Here is what you need to know about the history, properties and uses of this product.
The history of yogurt
The history of yogurt has very distant roots: it is said to have been consumed as early as the 6th century B.C. by shepherds in Central Asia. According to some ancient writings, the Greeks used to use it together with honey, while the Romans, although they were familiar with it, considered it a food habit of barbarian peoples.
Popular in the Eastern world, the yogurt began to be known in the early 1900s, when it gained the attention of some scientific researchers.
Thanks to a study by microbiologist Stame Grigorov, yogurt became the subject of research by immunologist Il’ ja Il’ič Mečnikov, a Russian biologist who was a student of Pasteur and won the Nobel Prize in Medicine in 1908, who was interested in the aging processes of Caucasian populations and found this product to be a source of longevity.
His work in identifying the health properties of the lactobacilli in yogurt was for all intents and purposes revolutionary because it spread the fashion for the consumption of this product in Europe as well, culminating in the establishment of the first factory for industrial production in 1919.
What is yogurt and how it is produced
Yogurt is the product of milk fermentation, an ancient practice that originated to preserve milk without subtracting whey. Fermentation occurs through the action of two specific food-grade lactic acid bacteria, which are the Streptococcus Thermophilus and the Lactobacillus Bulgaricus.
This process causes lactose, the milk sugar, to be broken down into lactic acid, which is why yogurt has that typical sour taste and is often tolerated even by those who are lactose intolerant or sensitive. Through the fermentation process, milk proteins are also made more digestible.
According to the Ministry of Health, yogurt when it is to be consumed must contain at least 10 million live microorganisms per gram, and 1 million of these must belong to one of the two characteristic species of yogurt.
Benefici e proprietà nutrizionali dello yogurt
It is a product that is used a lot not only for its taste and versatility, but also for the benefits and nutrients it provides, such as protein, calcium, vitamins A, E, K and B vitamins. The enzymes in yogurt facilitate digestion, help prevent some colon-related infections , and boost our immune defenses.
The milk enzymes in yogurt have a high probiotic effect, that is, they reach our intestines alive and active and multiply here, strengthening our intestinal microflora and contributing to the well-being of the whole body.
The lactic acid bacteria in yogurt also help us avoid the unpleasant bloated belly effect. Another aspect not to be underestimated is that yogurt induces a sense of satiety and has a favorable effect on blood sugar control.
How to use yogurt in cooking: recipes and recommended amounts
Natural yogurt, the classic white yogurt, consists of only two ingredients: milk, whole or skimmed, and the milk enzymes Streptococcus Thermophilus and Lactobacillus Bulgaricus.
Because of its simplicity and versatility, it is a kitchen staple: it can be used on its own, together with dried or fresh fruit for a healthy and tasty breakfast or snack, as a substitute for milk to make a cake or cookies, or to create light sauces in place of classic mayonnaise.
As with any type of food, it is advisable to use yogurt in moderation and unless there are intolerances or precise medical conditions. The guidelines of the Italian Society of Human Nutrition recommend 1 to 3 servings of milk and yogurt per day: the reference portion is equivalent to 125 ml.
