Yogurt is made from fermented milk. Currently, there are 2 types of bacteria that are commonly used to create this chemical reaction: lactobacillus bulgacircus and Streptococcus thermophiles. This fresh and delicious milk derivative has been around for so long, it’s actually hard to trace it back to who exactly discovered it, or how. It can be traced as far back as Neolithic times. Undoubtedly it was discovered by accident (like raised bread or beer) by those who domesticated the first livestock animal species, and of course, in Central Asia, the cradle of some of the oldest civilizations. Our modern or industrialized version of yogurt didn’t appear, however, until 1919, in Barcelona, under the famous Dannon brand. This brand popularized yogurt and standardized the hygiene process and bacteria selection for its production. The texture and flavor that we know today is probably very different from the yogurt consumed by the Babylons and Egyptians thousands of years ago. It’s good to know, however, that this product, that brings me so much happiness, also once brought happiness to one of Genghis Kan’s soldiers. Neither distance, nor time has stopped man from appreciating yogurt.
And if that weren’t enough, yogurt is a rich source of protein, vitamin D, vitamin B6 and B12, Riboflavin, and calcium, just like milk. They also help keep our stomachs healthy though, since it is a rich underlying layer of beneficial bacteria. This same yogurt also provides helpful bacteria to our digestive tract, which sometimes produces the enzyme lactase, which helps us digest lactose. This is important for anyone who it intolerant to this sugar. You can eat plain or flavored yogurt, as well as any of the 3 recipes we’ve provided to you here:
Tags: breat lactobacillus bulgaricus recipes yogurt
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