Greek γιαούρτι giaoúrti, French yaourt, Romanian iaurt). In modern Turkish the letter ğ marks a diaeresis between two vowels, without being pronounced itself, which is reflected in some languages' versions of the word (e.g. The sound ğ was traditionally rendered as 'gh' in transliterations of Turkish from around 1615–1625. It may be related to yoğun, meaning thick or dense. The word is derived from Turkish: yoğurt, and is usually related to the verb yoğurmak, 'to knead', or 'to be curdled or coagulated to thicken'. The bacterial culture is mixed in, and a warm temperature of 30-45 ☌ (86-113 ☏) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation. After heating, the milk is allowed to cool to about 45 ☌ (113 ☏). To produce yogurt, milk is first heated, usually to about 85 ☌ (185 ☏), to denature the milk proteins so that they do not form curds. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. bulgaricus and Streptococcus thermophilus bacteria. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. Each type of milk produces substantially different results. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. Cow's milk is the milk most commonly used to make yogurt. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. The bacteria used to make yogurt are known as yogurt cultures. Yogurt ( UK: / ˈ j ɒ ɡ ə t/ US: / ˈ j oʊ ɡ ər t/, from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.

Dairy live active cultures in yogurt