Author (josephcarr). Submitted on Wed, 11 Jan 2012
Most of the time, desserts are perceived to be food low in nutrients. People who want to lose weight are frequently advised to avoid eating desserts as these may contain large amounts of calories and sugar. Nevertheless, this really is not accurate for yogurt, a dairy product widely processed into a kind of dessert known as "frozen yogurt." The word "yogurt" is originally a Turkish term meaning "to thicken." It depicts the process of curdling or coagulating milk to turn it into an ingredient or the final item itself.
Made via the bacterial fermentation of milk, yogurt is naturally sour. The sourness is due to the production of lactic acid by means of the fermentation of lactose, a disaccharide sugar found mostly in milk items. The lactic acid acts with the protein in milk to develop the texture and overall characteristic of yogurt. Milk from almost all types of domesticated ungulates can be processed to make yogurt, although that of a cow is the most popular.
Yogurt is known to contain a number of nutrients essential to man's metabolism, including calcium, vitamin B6 and B12, protein, and riboflavin. Each has a significant impact on a person's well-being, and together can counter antibiotic-associated stomach problems. For instance, regular yogurt intake does not pose any detrimental side-effect on people who have lactose intolerance or lactase deficiency, the inability to digest lactose. The counter effect is due to the production of lactic acid through the bacterial culture. In another perspective, low-fat yogurt can promote weight reduction, which is why it really is suggested by dieticians as a good addition to one's day-to-day meals.
To remove sourness, yogurt items are mainly sweetened and flavored with a selection of flavors from fruit extracts. Frozen yogurt shops produce sweetened yogurt by incorporating fruit jam. That way, the stingy taste can be counterbalanced, resulting in a delicious dessert. Most finished products contain pectin, a heteropolysaccharide present on the cell walls of terrestrial plants. This substance offers yogurt its thickness and creaminess.
Commercial yogurt sold in frozen yogurt stores goes through a more rigorous process than the home-made yogurt. Most are strained to remove the whey, a byproduct of making cheese or casein. Removing this substance offers yogurt a much thicker consistency and stronger taste.
Around the world, yogurt is gaining popularity in different ways. Not just sold in a frozen yogurt shop as a mere dairy item, yogurt has also become part of the culture of countries like Nepal and Iran. In Nepal, for instance, yogurt is employed as a symbolic element in local festivals, marriage ceremonies, and religious occasions. In Iran, it is served as a side dish in practically every single meal.
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