id: 620

name: Yogurt

flavor_bible_name_variants: yogurt,yogurt and yogurt sauces

flavor_bible_pairings_ids: almonds,apricots,bananas,beef,beets,blackberries,blueberries,breakfast,cardamom,cayenne,chicken,chickpeas,cilantro,cinnamon,coconut,coriander,cucumber,cumin,curry,desserts,dill,eggplant,fruit,garlic,grapes,honey,lamb,lemon juice,lemon zest,lemon preserved,lime,mangoes,maple syrup,meats,mint,nectarines,nutmeg,nuts,oatmeal,okra,onions,orange juice,orange zest,parsley,pasta,peaches,pecans,pepper white,pineapple,pistachios,potatoes,radishes,raisins,raspberries,rhubarb,saffron,salt kosher,scallions,squash,strawberries,sugar brown,sugar white,tamarind,vanilla,veal,vegetables,walnuts,zucchini

status: draft

source: foodb,flavor_bible

food_db_name: Yogurt

flavor_db_name_variants: yogurt

name_scientific: null

description: Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yogurt in various parts of the world.

itis_id: null

wikipedia_id: null

picture_file_name: 634.jpg

picture_content_type: image/jpeg

picture_file_size: 79588

picture_updated_at: 2012-04-20T09:30:23.000Z

legacy_id: 662

food_group: Milk and milk products

food_subgroup: Fermented milk products

food_type: Type 2

created_at: 2011-02-09T00:37:52.000Z

updated_at: 2019-05-14T18:05:28.000Z

creator_id: null

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: true

public_id: FOOD00620