Yogurt is a food produced by the bacterial fermentation of milk, in which bacteria ferment the milk's sugars into lactic acid, which acts on milk protein to give yogurt its characteristic texture and tart flavor; it is most commonly made from cow's milk, though milk from water buffalo, goats, ewes, mares, camels and yaks can also be used. The main bacteria used in its production are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with other lactobacilli and bifidobacteria sometimes added during or after culturing, and some countries regulate the minimum bacterial count or the specific strains that yogurt must contain.
Facts
Partially Attested
Earliest Documented Use, From (Year)Source states the origins of yogurt are unknown; this region and year are described as the probable, not confirmed, first discovery. Origin RegionCentral Asia and Mesopotamia 1 Source states the origins of yogurt are unknown; this region and year are described as the probable, not confirmed, first discovery. Connections
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Sources
1. Yogurt - Wikipedia
History section, opening paragraph
The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated.
Wikipedia, description lead (allergen)
Yogurt is a food produced by the bacterial fermentation of milk
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