Difference between revisions of "Yogurt"

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'''Yogurt''' is a kind of fermented [[milk]] produced by [[cow]]s. It was developed by the [[Bulgarian]]s in the 11th century A.D., and brought to [[America]] by [[Hispanic]]s in the early 20th century.
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'''Yogurt''' (or '''yoghurt''') is a kind of fermented [[cow]]'s [[milk]]. It is created by the voluntary introduction of live [[culture]]s, such as L. acidophilus, into [[milk]] [[product]]s. The bacteria convert [[lactose]] and [[galactose]] into the distinctive yogurt product. America, Europe, and other countries differ in their regulations for what is a healthy amount of culture.
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Yogurt is a key part of the [[diet]] in places such as [[Mongolia]] (where it is made from [[goat]] or [[yak]] milk).  It is important to many other cultures worldwide.
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Yogurt is sometimes sweetened with sugar, raisins, [[rose water]], or fruit. It is a refreshing snack that is naturally low in [[calorie]]s and [[trans fat]]. It can be used as a substitute for sour cream in many recipes.
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== History ==
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It was developed by the [[Bulgarian]]s in the 11th century A.D., and brought to [[America]] by [[Hispanic]]s in the early 20th century.
  
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Yogurt is a key part of the [[diet]] in places such as [[Mongolia]] (where it is made from [[goat]] or [[yak]] milk), and is important to many cultures worldwide.
 
  
 
[[Category:Dairy products]]
 
[[Category:Dairy products]]

Latest revision as of 17:56, 6 December 2017

Yogurt (or yoghurt) is a kind of fermented cow's milk. It is created by the voluntary introduction of live cultures, such as L. acidophilus, into milk products. The bacteria convert lactose and galactose into the distinctive yogurt product. America, Europe, and other countries differ in their regulations for what is a healthy amount of culture.

Yogurt is a key part of the diet in places such as Mongolia (where it is made from goat or yak milk). It is important to many other cultures worldwide.

Yogurt is sometimes sweetened with sugar, raisins, rose water, or fruit. It is a refreshing snack that is naturally low in calories and trans fat. It can be used as a substitute for sour cream in many recipes.

History

It was developed by the Bulgarians in the 11th century A.D., and brought to America by Hispanics in the early 20th century.