Yogurt in Health and Disease Prevention

Nagendra P. Shah

• Publisher: Academic Press
• Year: 2017
• ISBN:
  9780128052723
• Topic: Medicine
• Subtopic: Nursing

Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health.

• Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology
• Examines novel and unusual yogurts as well as popular and common varieties
• Covers effects on diet, obesity, and weight control
• Outlines common additives to yogurts and their respective effects
• Reviews prebiotics, probiotics, and symbiotic yogurts
• Includes practical information on how yogurt may be modified to improve its nutritive value

Part 1

Yogurt Production from Lab to Table

Outline

Chapter 1. Yogurt: Historical Background, Health Benefits, and Global Trade

Chapter 2. An Overview of Yogurt Production and Composition

Chapter 3. Stabilizers, Colorants, and Exopolysaccharides in Yogurt

Chapter 4. Microbiology of Yogurt and Bio-Yogurts Containing Probiotics and Prebiotics

Chapter 5. Other Fermented Dairy Products: Kefir and Koumiss

Chapter 6. Regulatory Aspects of Yogurt

Chapter 1

Yogurt

Historical Background, Health Benefits, and Global Trade

Ramesh C. Chandan¹, Akanksha Gandhi², and Nagendra P. Shah^{2 1}Global Technologies, Inc., Minneapolis, MN, United States ²The University of Hong Kong, Pok Fu Lam, Hong Kong

Abstract

Yogurt is a popular food product that was introduced centuries ago. Since its discovery, extensive research has been carried out to understand and improve the texture, taste, and the health properties associated with yogurt. Yogurt consumption has been associated with an array of health benefits including improved intestinal health and immune system. With the increasing awareness about the health benefits associated with yogurt consumption, the popularity and trade of yogurt has increased globally. The advances and innovations in product development of yogurt have maintained the interest of consumers. There are now multiple varieties of yogurts available in the market, with a high demand for this product. The per capita consumption of yogurt has been steadily increasing over the past few decades in most countries around the world. Over the past 5 years, most of the world’s major economies have reported more than 10% increase in the purchase (or sales volume). This chapter highlights the history of yogurt and its popularity. Contemporary research status of yogurt’s health benefits has been summarized. The global trade and the recent trends in yogurt production and consumption are also discussed.

Keywords

Bacteria; Health benefits; Milk fermentation; Yogurt

1.1. Introduction

The word fermentation was derived from a Latin word fervere and was later defined by Louis Pasteur as “life without air.” It is a metabolic process that derives energy from the organic compounds without the involvement of any exogenous agents. Yogurt, a fermented milk product, is defined as “a product resulting from milk by fermentation with a mixed starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.” Although S. thermophilus (ST) and L. delbrueckii ssp. bulgaricus (LB) are the common yogurt starter bacteria, over the past few decades several other adjunct bacteria have been used in addition to these for production of yogurt. Some of the other commonly used bacteria for yogurt production are Lactobacillus helveticus, Lactobacillus casei, and Lactobacillus jugurti and several species of Bifidobacterium. For instance, in Australia, yogurt can also be prepared with ABT (acidophilus, Bifidobacterium, and thermophilus) starter culture, which uses the bacteria S. thermophilus and Lactobacillus acidophilus, and Bifidobacterium spp., with S. thermophilus being the primary fermenting bacterium in this ABT starter culture group.

Commercial production of yogurt involves heat treatment of milk containing extra milk solids-not-fat and other additives at 85°C for 30 min, cooling to 43°C and inoculation with 2% starter culture (S. thermophilus and L. delbrueckii ssp. bulgaricus). The inoculated yogurt base is allowed to ferment and coagulate by incubation at 42°C for about 4 h until 0.9% acidity is reached. The fermented yogurt base is cooled to 4°C to arrest further growth of the culture and further acid development. This base forms the starting material for production of more popular fruit-flavored yogurt. The United States (US) federal standards of identity for yogurt were first established in 1981. The US standards (FDA, 2011) mandate the production of yogurt with characterizing culture consisting of S. thermophilus and L. delbrueckii ssp. bulgaricus. Other probiotic organisms are permitted as additional cultures. Under Canadian law, a product must contain the two characterizing bacteria (S. thermophilus and L. delbrueckii ssp. bulgaricus) to use the name “yogurt.” With the advent of probiotic organisms, their supplementation in yogurt also became popular. Probiotic bacteria, such as L. acidophilus and Bifidobacterium spp., are commonly included in probiotic yogurt to enhance the health benefits of yogurt. Recent advances also include addition of certain high exopolysaccharide-producing bacteria for textural enhancements of yogurt (Prasanna et al., 2013).

1.2. Yogurt: A Historical Perspective

Historically, fermentation was used by humans for preservation of milk. Although there are no records to trace back the origin of fermented milk products, it is thought to have originated in the Middle East area even before the Phoenician era. In Egypt, the consumption of traditional fermented milk beverages such as laban rayeb and laban khad dates back to around 7000 BC. The Vedas (Indo-Aryan treatises) also mention dadhi (a fermented milk product resembling modern-day yogurt) dating back to c.5000 years BC. Dadhi was touted to possess therapeutic properties. Dadhi or dahi is still a crucial component of the South Asian diet. It is produced in most Indian households and consumed daily. The word yogurt is believed to have been first used by the Turks in the 8th century, which appeared as yoghurut. It is thus assumed that the Turkish nomads in Asia made yogurt. Another legend, however, states that yogurt was first prepared or invented by the Balkan people. Sour milk, prokish, was prepared from sheep’s milk by the peasants of Thrace. Persian societies believe that Abraham (often also called Ibrahim) lived longer due to regular yogurt consumption. South Asian regions (India, Pakistan, Nepal, and Bangladesh), as well as southwest Asia regions (Iran, Iraq, Balkans, Turkey, Syria) are among the largest producers and consumers of fermented milk products (including yogurt). It is believed that the invasion of Mongols, Tartars, and other Asian rulers to Russia and Europe also contributed to the spread of yogurt and fermented milk to other parts of the world. Yogurt is now a very popular product and an important part of the diet in Europe, Australia, and many other parts of the world. Yogurt and fermented milk are now being manufactured commercially in most major countries. Traditional ways of yogurt production for daily consumption are still being followed in many regions. Table 1.1 shows the different names and kinds of yogurts, and yogurt-like fermented beverages found around the world.

Table 1.1

Yogurt and Yogurt-Like Products From Around the World

Traditional Name	Country	Traditional Name	Country
Busa	Turkestan	Mezzoradu	Sicily
Cieddu	Italy	Roba	Iraq
Dahi/Dadhi/Dahee	India, Bangladesh, Nepal	Skyr	Iceland
Filmjolk/Fillbunke/Filbunk/Surmelk/	Scandinavia	Taettem-jolk/Tettemelk Tarho	Hungary
Gioddu	Sardinia	Tiaourti	Greece
Jugurt/Eyran	Turkey	Urgotnic	Balkan Mountains
Katyk	Transcaucasia	Villi	Finland
Kissel Mleka	Balkans	Yogurt/Yogurt/Yaort	Rest of the world
Leben/Leban	Lebanon and some Arab countries	Yourt/Yaourti/Yahourth/Yogur/Yaghourt	(“Y” is replaced by “J” in some instances)
Mast/Dough	Iran and Afghanistan
Mazun/Matzoon	Armenia	Zabady	Egypt and Sudan

Adapted f...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• Part 1. Yogurt Production from Lab to Table
• Part 2. Yogurt Additives and Reformulations
• Part 3. Yogurts Around the World
• Part 4. Important Micronutrient and Biotic Components of Yogurts
• Part 5. Yogurt and Human Health
• Index