{"id":9858,"date":"2021-02-17T07:51:02","date_gmt":"2021-02-17T06:51:02","guid":{"rendered":"https:\/\/ingredients.saccosystem.com\/yogurt-what-it-is-how-it-is-produced-and-the-benefits-to-the-body\/"},"modified":"2025-02-19T16:00:23","modified_gmt":"2025-02-19T15:00:23","slug":"yogurt-what-it-is-how-it-is-produced-and-the-benefits-to-the-body","status":"publish","type":"post","link":"https:\/\/ingredients.saccosystem.com\/en\/yogurt-what-it-is-how-it-is-produced-and-the-benefits-to-the-body\/","title":{"rendered":"Yogurt: what it is, how it is produced and the benefits to the body"},"content":{"rendered":" \n

Yogurt<\/strong> is undoubtedly the world’s most renownedfermented food<\/strong>, is eaten for breakfast, as a snack by adults and children, and is also perfectly suited to more complex sweet or savory recipes.<\/p> \n \n

A tasty, nutritious and healthy food, there are many types of yogurt<\/strong>on the market that<\/strong>differ mainly inorigin<\/strong> (animal or vegetable) and fat and sugar content<\/strong>.Here is what you need to know about the history, properties and uses of this product.<\/p> \n\r\n

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The history of yogurt<\/strong><\/h2> \n \n

The history of yogurt <\/strong>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. <\/p> \n \n

Popular in the Eastern world, the yogurt<\/strong><\/a> began to be known in the early 1900s, when it gained the attention of some scientific researchers. <\/p> \n \n

Thanks to a study <\/strong>by microbiologist Stame Grigorov, yogurt became the subject of research by immunologist Il’ ja Il’i\u010d Me\u010dnikov<\/strong>, 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<\/strong>.<\/p> \n \n

His work in identifying the health properties of the lactobacilli in yogurt <\/strong>was for all intents and purposes revolutionary because it spread the fashion for the consumption of this product in Europe<\/strong> as well, culminating in the establishment of the first factory for industrial production in 1919. <\/p> \n\r\n

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What is yogurt and how it is produced<\/strong><\/h2> \n \n

Yogurt is the product of milk fermentation<\/strong>, an ancient practice that originated to preserve milk without subtracting whey. Fermentation occurs through the action of two specific food-grade lactic acid bacteria<\/a>, which are the Streptococcus Thermophilus<\/em> <\/strong>and the Lactobacillus Bulgaricus<\/em><\/strong>. <\/p> \n \n

This process causes lactose<\/strong>, the milk sugar, to be broken down<\/strong> into lactic acid, which is why yogurt has that typical sour taste<\/strong> and is often tolerated even by those who are lactose intolerant or sensitive. Through the fermentation<\/strong> process, milk proteins are also made more digestible.<\/p> \n \n

According to the Ministry of Health<\/strong>, yogurt when it is to be consumed must contain at least 10 million live microorganisms per gram<\/strong>, and 1 million of these must belong to one of the two characteristic species of yogurt. <\/p> \n