Jogurts

Jogurts, or yogurt products, are fermented dairy foods made by acidifying milk with specific bacterial cultures. The primary cultures are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. During fermentation, lactose converts to lactic acid, thickening the milk and producing a tangy flavor and smooth texture.

Yogurt has ancient origins in Central Asia and the surrounding regions, where traditional methods used warm environments and live cultures. Today, jogurts come in many forms, including traditional set or stirred yogurt, Greek-style yogurt that is strained to remove much of the whey, and fruit-flavored or sweetened varieties. Non-dairy yogurts made from plant milks such as almond, soy, coconut, or oats are also marketed as alternatives.

Production typically involves pasteurized milk or milk substitutes into which starter cultures are added. The mixture is incubated at around 40 to 45°C until it coagulates and thickens, then cooled and packaged. Some jogurts are fortified with vitamins or minerals, and many include added flavors, fruits, sweeteners, or thickeners.

Nutritionally, yogurt provides protein, calcium, potassium, and B vitamins. It contains varying amounts of lactose, which can affect digestibility for some individuals. Many products advertise live or active cultures, but processing can reduce viability; labels may indicate whether live cultures remain. Jogurts should be refrigerated and consumed within the recommended shelf life to ensure safety and quality.