A Cultured Taste
- The Food of the Gods. Helweg, Richard // Complete Guide to Making Cheese, Butter & Yogurt At Home: Everyt;2009, p87
The article presents information on yogurt. Yogurt is said to have been a great source of nutrition for 6,000 to 10,000 years and is believed to be first derived as a way to preserve milk. Legends about how the first yogurt was developed are cited. Milk and active yogurt cultures are the only...
- Fermented Milks of Ukraine. Roberts, Bob // Dairy Foods;Oct2006, Vol. 107 Issue 10, p44
The author provides information on different types of fermented milk products available in Ukraine. The article makes a comparision between the manufacturing system of fermented dairy products in Ukraine and in U.S. and provides a brief account of fermented milk drinks including kefer and...
- Bye-bye, birdie. Cool, Jesse // Natural Health;Nov/Dec2012, Vol. 42 Issue 8, p52
Several recipes are presented including Buttermilk Chive Mashed Potatoes with Peas and Caramelized Onions, Thanksgiving Stuffing with Spinach and Pears Poached in Port with Ginger Crumble and Yogurt Sauce.
- Getting Started: Confidence-Building Recipes. // 101 Recipes for Making Cheese: Everything You Need to Know Expla;2009, p57
Several recipes including Clotted cream, Homemade buttermilk, and Simple homemade yogurt are presented.
- Bacteria's good side. Lempert, Phil // Progressive Grocer;10/1/2006, Vol. 85 Issue 14, p16
The article provides information on several probiotic products including the Lifeway Foods Kefir probiotic dairy beverage, PROBUGS organic whole-milk kefir for kids and the Horizon Organic yogurt, and offers information on their key features and advantages.
- More yogurt is showing up on menus. Chapman, Mary // Dairy Foods;Nov2012, Vol. 113 Issue 11, p48
The article discusses the results of the Technomic MenuMonitor study of Technomic Inc. concerning the dishes in the menus of top food chains in the U.S. which feature yogurts. The study shows that items featuring yogurt have reached up to seven percent during the second quarter of 2012. The...
- say yes to yogurt. Turner, Lisa // Better Nutrition;May2008, Vol. 70 Issue 5, p78
The article explores the nutritional benefits of yogurt. Its nutritional content includes calcium, calories, iodine and protein. In this context, the author relates the history and discovery of yogurt. It is rich in beneficial bacteria called probiotics that keep the lining of the digestive...
- Yogurt. Inge, Karen // Nutridate;Sep98, Vol. 9 Issue 4, p5
Provides information on yogurt, a soft curd made from fermented milk. History of yogurt; How yogurt is made; Types of yogurt; Nutritional characteristics of yogurt. INSET: Student activities.
- Does quantity compromise quality? AI-Jedah, J.H.; Robinson, R.K. // Dairy Industries International;Feb2001, Vol. 66 Issue 2, p34
Investigates the chemical and microbiological characteristics of fermented milks purchased from retail outlets in Qatar. Nutritional value of yogurt; Brands of fermented milk identified; Reasons for encouraging consumption of yogurt.