 |
Yogurt and Other Germinated Milk Products
It is the yogurt a food miracle? The science says no, that is simply a recommendable characteristic food; turns out to be difficult to start of the popular belief it established idea that the yogurt or its relative the kefir they have in their favor the longevity and they are capable of protecting us of a great quantity of wrongs things. Something occurs with the honey, and one must recognize that it completes more the analyses of "Panaceas" is used to remaining a small proportion of "not identifying substances", that leaves more fervent a narrow margin to bet on their qualities "miraculous".
Milk and their byproducts
The most it extended dairy product everywhere is, without a doubt, the cheese in very numerous types, so different among them that costs to believe that be a matter of the same base product. The butter and the cream of milk or cream, used likewise to great scale, they are also milk, but its high content in grease situates them among the food whose consumption should be regulated carefully in a stable diet. But there is another milk product that is highly recommendable. We are referring of the yogurt, that it will be the protagonist of the pages that continue; we will see that also other fermented milk exist, less popular, but that present likewise interesting aspects. One must say that the limit among the fermented milk, divided at the same time in groups according to the degree of acidity that acquires the type of experienced fermentation (milk or acid-alcoholic), and some soft cheeses are difficult to mark.
The yogurt: how? where? when?
The origins are uncertain, as it happens with other food who could be obtaining fruit of a fortunate coincidence, before that of a purpose: the bread constitutes a good example, and another all the fermented milk in its different versions, that have caused the cheeses, the yogurt, the kefir, etc. It’s more probable that the first time the fermented milk natural causes, awaking the curiosity and the interest. The general belief indicates the Balkan countries and the of the oriental Mediterranean as place of birth of the yogurt, without the exact locating be known with absolute certainty.
The meaning of the word yogurt
This word, Hispanicize nowadays, proceeds of the Turkish voice yogurt and is defined like a variety of fermented milk, reduced by evaporation halfway of his volume and submitted later to the action of a called Mayan fermentation. The yogurt spelling, taken from French, was much extended among us to the generalization of the present. Other authors clarify us that the name is composed in two words of origin Indo-European: yough (grease/oil) and guard (coagulation); the meaning would come to be something as well as "grease of coagulation".
|
