Yogurt is a very old food. The first traces of it were discovered between 10 000 and 5 000 BCE during the Neolithic period, when nomadic people were adapting to a new way of life and the beginnings of agriculture gradually led to a sedentary lifestyle. At the same time, populations were beginning to domesticate milk-producing animals such as cows, goats, buffalo, yaks, and camels.
Yogurt, often spelled yoghurt, yogourt, or yoghourt, is a dairy product fermented by microorganisms. Yogurt cultures are the bacteria that are used to manufacture yoghurt. Lactic acid is produced when these bacteria ferment carbohydrates in milk, which acts on milk protein to give yoghurt its characteristic acidic flavour and texture. Cow's milk is the most widely utilised milk in the production of yoghurt. Yogurt is also made from the milk of water buffalo, goats, ewes, mares, camels, yaks, and plant milks. The milk used may or may not be homogenised. It can be pasteurised or unpasteurized. Each variety of milk yields very different results.
Read More@ https://bit.ly/3kWRB0H
