1. Food Commodities- Yoghurt Yoghurt is made from milk, it belongs to a group of products called fermented milks. The specially prepared starter for traditional yoghurt is called a culture, these are harmless bacteria that break down the protein in the milk. Bacteria ferment the natural sugars (lactose) and turn it into lactic acid. This gives yogurt it’s tangy flavour and also causes the milk to coagulate and thicken. Functional properties Yoghurt is grouped into stirred or set according to how thick it is. Can be plain (natural) or with added fruit, honey, sugar Sold as yogurt drinks and is in many food products. The thickness of yoghurt makes it ideal for holding other ingredients together as in dips & cheesecakes Good accompaniments instead of cream or milk, i.e. on cereals, with desserts.

2. Nutritional Value PROTEIN: good source of HBV protein. FAT: depends on type of milk used. CARBOHYDRATE: lactose, sucrose and fructose in flavoured yogurts. VITAMINS: Vitamin A and D and some Vit B group. Depends on animal and time of year. MINERALS: some calcium and trace elements. WATER: good source.

3. TYPES OF YOGURT Type of YogurtDescription Set YogurtSemi-solid, set in pot it’s sold in. natural or flavoured Stirred yogurtCan be poured. Natural or flavoured Natural (plain) yogurtSmooth, creamy texture with tangy flavour. Greek (strained) yogurtMade from cow’s or ewe’s milk. High fat content and mild flavour. Live yogurtBacteria are still living.

4. BUYING YOGURT Buy inside use-by-date. Make sure lid is not ‘blown’ or yeast may be inside damaged pot, reproducing and giving off gas, which causes the pot lid to bulge. STORING YOGURT Most yoghurt contain live bacteria so it must be stored chilled at a temperature of about 5oC, this gives the yoghurt a shelf life of about 14 days, chilling slows the activity of the starter culture & prevents the yoghurt becoming to acidic