English ALL ABOUT YOGHURT

by:

GDE AGUNG BAGUS SURYA ADNYANA 1111205043

AGRO-INDUSTRIAL TECHNOLOGY DEPT.

Faculty of Agricultural Technology Udayana University

2011

FOREWORD Praise be presented to the author prayed Almighty God for his blessing I canfinish writing a book rich The purpose of the manufacture of this paper is to in Tempe process. complete the scientific

work onhuman relationships and the environment provided by Prof. Nyoman Semadi Antara,Ph.D and in order to provide an understanding for the reader about the processof making tempeh.

The author realizes that many of the shortcomings in this paper, the authors are looking forward criticisms and suggestions for this work to be perfect. Hope the author of this paper may be useful and beneficial to readers.

Jimbaran,December 2011

Author,

TABLE OF CONTENTS
FOREWORD ........................................................................................ TABLE OF CONTENS ........................................................................ i ii

CHAPTER I INTRODUCTION

1.1 Background ..................................................................................... 1 1.2 Problem formulation ........................................................................ 2 1.3 Purpose of writing ........................................................................... 2 1.4 Benefits of Writing .......................................................................... 2

CHAPTER II DISCUSSION 2.1 Type type yoghurt ....................................................................... 3

2.2 Excess............................................................................................. 5 2.3 Proces. 5 2.4There are two things to note are.............................................. 6

2.5 Tips for Choosing a Yogurt. 7 2.6 For Health Benefits of Yoghurt.....................................................
CHAPTER III CLOSURE

3.1 Conclusion ........................................................................................8 3.2 Advice .............................................................................................. 8

REFERENCES .................................................................................... 9

ii

CHAPTER I
1.1. BACKGROUND
Yoghurt or yogurt, milk is made by fermentation of bacteria. Yogurt can be made from any milk, including soy milk. But modern production is currently dominated by dairy cows. Fermentation of milk sugar (lactose) produces lactic acid, which plays a role in milk protein to produce a gel-like texture and a unique odor in yogurt. Yoghurt is often sold as is, after all the fruit flavors, vanilla and chocolate are also popular. There is evidence that the cultured dairy product has been produced as food for at least 4500 years, since the 3rd millennium BC. The most likely first yoghurt spontaneously fermented by wild bacteria living on the goat skin bags carried by the Bulgars, nomadic people who began migrating into Europe in the 2nd century AD and eventually settled in the Balkans at the end of the 7th century. Now, many states have their own yoghurt, although until now no clear evidence as to who found the yogurt. The theory that the yogurt used by ancient Turks is based on the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. In both books, the word yoghurt described and illustrated its use by nomadic Turks, with the word yoghurt described in various sections. Also, the first time Europeans know yogurt can be seen in the clinical history of France when Francis I suffered from diarrhea is deadly and there is no French doctor could cure.However, his ally Suleiman the Magnificent sent a doctor, and with the help of yogurt he can be cured and Europeans believed yogurt for the first time familiar with the incident. Yogurt remains a food in South Asia, Central Asia, West Asia, East Europe and Central Europe until 1900. The theory that has not been proved by biological Russia named Ilya Ilyich Mechnikov that heavy consumption of yoghurt was the one that causes life-span of Bulgarian peasants long.

Mechnikov the trust of Lactobacillus is important for health, trying to popularize 1

yoghurt as a food ingredient in Europe. Entrepreneur named Isaac Carassotertarik to make the yogurt industry. In 1919, Carasso started a commercial yoghurt in Barcelona, named the business Danone under the name of his son. In the United States, better known as 'Dannon'. Yoghurt with added fruit jam was created to protect yoghurt from decay. This patented in 1933 by Radlick Mlkrna in Prague. 1.2 THEOLOGICAL PROBLEM

Based on the above background can be formulated bebebrapa problem:

1.2.1 What kind of - kind of yogurt? 1.2.2 What are the advantages of yogurt? 1.2.3 What is the process of making yogurt? 1.2.4 What are the benefits of yogurt?

1.3 PURPOSE

From the above formulation of the problem can then be determined objectives, as follows:
1.3.1 To know type - the type of yogurt. 1.3.2 Knowing the advantages of yogurt 1.3.3 To know the process of making yogurt. 1.3.4 Knowing the benefits and uses of yogurt 1.4 BENEFITS

1.4.1 To fulfill the task of english courses 1.4.2 Adding insights into yogurt 1.4.3 To know the benefits of yogurt for the human body

CHAPTER II
DISCUSSION
2.1 TYPE - TYPE YOGHURT Dahi Yogurt Dahi yoghurt of the Indian subcontinent known for its unique taste. British term for a specific yogurt in Bangladesh, India, and Pakistan is the curd Dadiah or curd Dadiah traditional yogurt or curd is from West Sumatra made from buffalo milk.Dadiah fermented in bamboo tubes. Labneh or Labaneh Labneh yogurt from Lebanon is yogurt that has been compacted used for sandwiches. Olive oil, cucumber slices, olives, and various green herbs are sometimes added. Labneh be bold again and rolled into balls, then preserved in olive oil, and fermented for several weeks. Sometimes used along with onions, meat, and nuts for the Lebanese pie or Kebbeh balls. Bulgarian Bulgarian yoghurt, commonly consumed as it is, popular because of taste, aroma and quality. Quality comes from Lactobacillus bulgaricus and Streptococcus thermophilus strains used in Bulgaria and Macedonian. Bulgarian yoghurt producers take steps to protect the Bulgarian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria. Macedonian and Bulgarian yoghurt is often strained by hanging it on clothing for several hours to reduce water content. Results yoghurt more creamy, rich and soft in taste due to increased fat. Hang it all night produces a concentrated yoghurt similar to cream cheese. Yogurt is also used to prepare Bulgarian milk salad. Versions exist komerial yogurt strainer. Popular cold soup made in Bulgarian. Bulgarian yoghurt, commonly consumed as it is,

popular because of taste, aroma and quality. Quality comes from Lactobacillus bulgaricus and Streptococcus thermophilus yoghurt strains digunari popular in the summer in Bulgaria, Macedonian, and Turkish. Called tarator and cack, respectively, made with ayran, cucumbers, garlic, and ground walnuts in Bulgaria and generally did not use walnuts in Turkey.

Yogurt Drink Lassi is a yogurt-based beverages such an origin from the Indian subcontinent (eg India, Pakistan and Bangladesh), usually made salty or sweet. Salted lassi is usually flavored baked in the ground cumin and pepper Chile, while the sweet taste with rosewater, lemon, mango or other fruit juice. Another yogurt-based drinks, salty drink called ayran, popular diAzerbaijan, Turkish, Bulgarian, Macedonian, Kazakhstan and Kyrgystan. Made by mixing yoghurt with water and add salt. Beverage known as tan in Armenia and "Laban ayran" in Syria. Similar drinks, Doogh, popular in the Middle East and Iran antaraLebanon; different from ayran because it adds herb, usually mint, and carbonized, usually with seltzer water?. In the U.S., yogurt-based drinks are often sold in the names are like "yogurt smoothie" or "drinkable yogurt". Yoghurt drinks are popular in Canada, Britain, and Ireland, called Yop sold in supermarkets and stores certain. Kefir Kefir is a fermented milk drink originating in the Caucasus. Some U.S. farms offer a drink called "kefir" for many years with fruit flavor but without carbonization or alcohol. Until 2002, named as "drinkable yogurt" and "yogurt smoothie" has been introduced.

2.2 EXCESS Excess Yogurt: When the value of its nutrient content, yogurt is not lost with the milk in general. This is because the basic ingredients are milk yogurt, yogurt and even there are some advantages not shared by pure milk that is: 1. Very suitable to be consumed by people sensitive to milk (which is characterized by

diarrhea) due to lactose contained in milk usually has simplified the process of yogurt fermentation. 2. If taken regularly even able to inhibit cholesterol levels in the blood because yogurt contains bakterilactobasillus. Lactobasillus function inhibits the formation of cholesterol in our blood that comes from the foods we eat such as offal or meat. 3. Enhance our immune system because yogurt contains many good bacteria that can automatically balance the bad bacteria found in our milk. 2.3 PROCESS How to Making the Right Yogurt Although it looks difficult, making yogurt is actually very simple. The tools we need are not too complicated, like a pan that measures about 40 cm, spoon stirrer, glass jars with lids. All of this equipment can be obtained easily in the market-the market or shopping centers such as Carrefour. The main ingredient needed for the manufacture of yogurt is just milk. This milk can be either direct liquid milk but to consider dairy milk used must be white. The steps are as follows: 1. Prepare the milk was diluted with 1 liter of boiled water and add the milk cream as much as 15%. 2. Cook over low heat, stirring continued for 30 minutes but do not boil. It is only intended to evaporate the water so that later will form a solid lump or yogurt. 3. If you have, solid yogurt then removed and cooled approximately to lukewarm and then add the yogurt seeds as much as 2-5% of the amount of yogurt that has been thickened. Seeds yogurt is not sold in the market are free but you can get at one

store. Or are we simply can use plain yogurt (without additional flavor), no sugar and no smell as seeds yogurt. 4. Let stand for 24 hours in a sealed container to produce a sour taste and a condensed form. 5. The higher the total solid then the clear liquid is left less and less, and yoghurt produced the better. Solid yogurt that has not been given this extra flavor yogurt can also be used as seeds for further manufacture. 6. Once the shape of yogurt can be added syrup or sugar to acid is not strong, even with additional flavorings can be added to flavor foods such as oranges, strawberries and lychees can be obtained at pharmacies. Yogurt can be served not only as a beverage, but also can be served with fruit salad as a dressing or as a mixture of ice pieces. 7. Ready-made yogurt that can be placed in plastic or glass container. If we want to use plastic containers should be a bit thick, but if you want to save yogurt for a longer time should use glass containers. Cleanliness is a must so we pay attention, so that all tools used should be boiled first in boiling water for 5-10 minutes. If cleanliness is not maintained can result in yogurt is not so, with the characteristics of a solid though not acidic, mushrooms grown on a solid surface in the form of black spots and a very sharp smell sour. To make your own yogurt that we should at long storage for 1 week. In addition to hygiene problems, storage problems yogurt also need to be addressed.

2.4 There are two things to note are: 1. Yogurt should not be exposed to sunlight. 2. It should not be placed in room temperature, should be stored in cold temperature / refrigerator but should not be placed in the freezer. Yogurt should not be stored in the freezer because the basic ingredients such as milk yogurt that can be broken and that it will damage the yogurt. 2.5 Tips for Choosing a Yogurt If you do not have time to make and want to buy yogurt at the market then there are

several things to note: 1. Choose a thick yogurt. 2. Choose yogurt that is stored in cold temperatures outside do that because usually been sterilized again so mikroorganismenya gone. 3. Examined the label of plain yogurt or yogurt drinks tailored to our needs. 4. Scrutiny expiration date

2.6 For Health Benefits of Yogurt :

For us to better understand the benefits of yogurt, here I give a list of some of the benefits of yogurt for health: Yogurt can make healthier digestion. Yogurt is able to overcome diarrhea. Yogurt is beneficial for preventing vaginal infections by inhibiting fungal growth, because yogurt can reduce the level of acidity (pH). Yoghurt can prevent the risk of high blood pressure. Yoghurt can prevent osteoporosis because it has vitamin D and calcium. Yogurt contains many substances that are nutritionally very useful for preventing cancer. Various benefits of yogurt above can be obtained by eating yogurt on a daily basis. Proved that the yoghurt has a low fat content, making it safe for those who are dieting. In addition, the nutrients contained in yogurt are also higher than fresh milk.

CHAPTER III CLOSURE

3.1 CONCLUSION

From the above exposure it can be concluded that the yogurt is very beneficial for our body because it can prevent some diseases including infecsion prevent vaginal, preventing the risk of high blood pressure, prevent osteoporosis, prevent cancer and help if your diet because it contains more nutrients than fresh milk other than that yogurt also can be healthy for our digestion.

3.2 ADVICE

Yogurt should not be exposed to the sun, should not be placed in room temperature, should be stored in cold temperature / refrigerator but should not be placed in the freezer. Yogurt should not be stored in the freezer because the basic ingredients such as milk yogurt that can be broken and that it will damage the yogurt. Choose a thick yogurt. Choose yogurt that is stored in cold temperatures outside do that because usually been

REFERENCES
http://id.wikipedia.org/wiki/Yoghurt http://bisnisukm.com/cara-membuat-yogurt-yang-benar.html http://turunberatbadan.com/2564/manfaat-yoghurt-yang-perlu-anda/