Research Paper On Greek Yogurt

Greek yogurt, although created in the Middle East and Eastern Mediterranean hundreds of years ago, has become a staple in many homes across the United States. With its white, creamy texture and often tangy taste, it is a great snack to pack in protein (“FAGE...” 2013). Greek yogurt is also a wonderful source of calcium, and it is gluten-free and vegetarian-friendly (“FAGE...” 2013). Greek yogurt is not just eaten as a wholesome snack, though. It is often used as a substitute for mayonnaise, and it is used as an ingredient in many meals such as dips, dressings, smoothies, and cakes (“FAGE…” 2013). This yogurt is of interest to me, personally, because I have always eaten Greek yogurt rather than regular yogurt, and after visiting Greece I was

The ingredients needed for Greek yogurt include: commercially pasteurized milk (skim, condensed, cream, fresh, or dry milk can be used), a starter culture containing L. bulgaricus and S. thermophilus, and sweeteners if flavored yogurt is desired (Boynton and Novakovic 2014). These are the same ingredients needed for regular yogurt production; the difference is in the process (Boynton and Novakovic 2014). When making Greek yogurt at home there a few easy steps to follow. First, two quarts of milk should be poured into a glass bowl (harmful substances can leak from ceramic or metal bowls) and the milk should be heated in the microwave until it reaches 175-185°C (“How to Make Greek Yogurt”). The milk can also be heated using a saucepan and the stove top (“How to Make Greek Yogurt”). This pasteurizes the milk, making sure all possible bacteria in the milk are killed (Chandan 2006). Once pasteurized, the milk should be cooled to about 108-115°C (“How to Make Greek Yogurt”). The milk is cooled so that the starter culture can be added (“How to Make Greek Yogurt”). The starter cultures can come from either a starter culture packet or store-bought yogurt containing active cultures (“How to Make Greek Yogurt”). For the next 6-12 hours, the yogurt should be stored covered in the oven at about 100°C (“How to Make Greek Yogurt”). This allows the bacteria to properly grow as they are

With its wide variety of health benefits such as immune health and protein content, it is no wonder that this food has become so popular. It is also a multipurpose food in that it is used as a substitute for mayonnaise, butter, and sour cream, and it is often eaten alone. The two bacteria used in the fermentation process of yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus, and these two bacteria work synergistically to create lactic acid and acetaldehyde. Lactic acid and acetaldehyde give yogurt its distinct flavor, texture, and aroma. Both bacteria grow best at higher temperatures and they lower the pH of the yogurt, allowing the proteins to denature and coagulate to form the signature thickness of Greek yogurt. Although Greek yogurt did not necessarily originate in Greece, nor is it necessarily imported from Greece, the Greek culture is very much influenced by this tasty