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YOGURT...IT IS NATURAL NUTRITIVE FOOD FROM MILK...BUT COMMERICALISM IS FLOGGING IT AS A DIGESTIVE AND HEALTH CURE-ALL..... Posted by Vishva News Reporter on June 11, 2009 |
SINCE RECENT
KNOWN HUMAN HISTORY....
YOGURT WAS FRESH AND NATURALLY MADE
FROM MILK WITH BACTERIA BULGARIUS...
....AND NOW TO MAKE MONEY
MAN-ALTERED AND PRESERVED YOGURT
WITH DIFFERENT NUTRITIONAL AND DIGESTIVE CLAIMS IS SOLD...
IS IT REALLY HEALTHY YOGURT HUMANS
ARE EATING....????
|
YOGURT AROUND
THE WORLD.....
There is evidence of
cultured milk products being produced as food for at least 4,500
years. The earliest yoghurts were probably spontaneously fermented
by wild bacteria
Lactobacillus
bulgaricus....
Until the 1900s, yoghurt was a staple in diets of the
South Asian,
Central Asian,
Western Asian,
South Eastern European and
Central European regions.
The
Russian
biologist
Ilya
Ilyich
Mechnikov, from the
Institut Pasteur in
Paris,
had an unproven hypothesis that regular consumption of yoghurt was
responsible for the unusually long
life spans of
Bulgarian peasants. Believing
Lactobacillus to be essential for good health,
Mechnikov worked to
popularise yoghurt as a foodstuff throughout
Europe.
Nowadays in western civilization yogurt has been selling
not just as good nutritive food but as a digestive cure-all for all
kinds of digestive ills.
Such commercialization has added man-made bacteria such
prebiotic probiotic, laxative-causing or added fibre, or added
vitamins such as D, B, B2, B12, , omega-3, and minerals such as
calcium, fat-free, low-fat, diet, fruit-added, flavour-added....
BUT THIS HUMAN INTERFERENCE
WITH NATURAL YOUGURT
FROM NATURAL YOGURT....IS
WITH
UNPROVEN CLAIMS OF ITS QUALITY AND BENEFIT ENHANCEMENTS ......
|
YOGURT AMONG PEOPLE
OF vEDik LIFESTYLE......
Dahi
or
Thayir, is a yoghurt of the
Indian subcontinent, known for its characteristic taste and
consistency.
The word,
Dahi, seems to be derived from
Sanskrit word
Dadhi....and
is mentioned in the entire corpus of
vED texts in
sNskRUt..vED
is the complete set of inter-disciplinary
universal sciences with which the entire universe is designed,
created, sustained and cyclically recreated with all its infiinite
diversity of names, forms and functions from natural forces to an
atom which makes material world visible or invisible when in wave
form....
Dadhi is one of the five elixirs (Panchamrita)
often used in Hindu ritual and also is fed by loved ones for wishing
good luck on occasion in vEDik lifestyle....
Dahi is also known as
Thayiru (Malayalam),
doi (Assamese,
Bengali),
dohi (Oriya),
perugu (Telugu),
Mosaru (Kannada),
or Thayir (Tamil),
Qezana a peener (Pashto).
It is found in different
flavours, two of which are famous:
1)
sour yoghurt - tauk
doi, and
2) sweet yoghurt -
meesti or
podi
doi.
In India, it is often used in cosmetics mixed with turmeric and
honey. Sour yoghurt is also used as hair conditioner by
women in many parts of India.
|
But is the above noted commercial hype justified?
The yogurt manufacturers claim that at least a billion active cultures
are present upon expiration, which is significantly higher than regular
yogurts that might contain only a few hundred million bacteria (our
digestive system contains more than a trillion total bacteria by
comparison).
The evidence for improved immune system function, however, is indirect,
and largely taken from studies that have shown benefits for very
specific populations.
When it comes to yogurt, there is little doubt that:
a) it’s nutritious,
even without the extra probiotics, and
b) based on a cumulative body of
research, probiotics seem beneficial, at least in certain circumstances,
such as diarrhea caused by antibiotic use or lactose intolerance.
But
are we far enough along to say that yogurts which contain proprietary
strains of probiotics will offer a large percentage of the population
health benefits when consumed on a daily basis?
It’s simply too soon to
tell.......
|
PVAF is publishing this news item to empower YOU with the TRUTH from
current sciences about
commercial yogurt with health-enhancing claims by use of additives and
preservatives....So that with this knowledge YOU will empower yourself
to save money and may be your health from side effects of additives and
preservatives...Please click on the next line to read the....
- latest news on reality of YOGURT
in western and western-influenced civilizations....
after that
- HAVE
A QUICK PRIMER ON YOGURT'S CHEMISTRY AND ITS USE AND MEANING AROUND THE
WORLD IN DIFFERENT CULTUTRES... |
|
Is yogurt really
a digestive cure-all?/span>
Edmonton Journal:
1 Jun 2009: Jennifer Sygo
Is yogurt really a digestive cure-all? Remember the days when choosing a
brand of yogurt was all about whether or not you preferred strawberry or
liked your fruit on the bottom?
Now, with seemingly endless health-related claims, it might feel as if
it takes a doctorate to make the right choice at the dairy cooler. And
what do bacterial cultures in yogurt have to do with your health? Let’s
take a look at the role so-called good bacteria play in the world of
yogurt.
A bit
about yogurt
When milk — be it from a cow or goat, or even soy — is heated, cooled
and inoculated with bacteria, most commonly Lactobacillus bulgaricus
and/or Streptococcus thermophilus, the lactose sugar present in milk is
broken down by the bacteria and converted to lactic acid.
The result is
yogurt: a slightly sour or even bitter tasting fermented product that is
lower in lactose than milk, and is therefore better tolerated by
individuals suffering from lactose intolerance.
Many yogurts are made
with added fruit — and extra sugar or sweeteners along with it — to
improve the taste.
What
about bacteria?
Because the nature of yogurt itself comes from the fermentation, much
has been made of the role the bacteria play in yogurt’s relatively
unique properties.
In recent years, growing interest in probiotics, or
so called good bacteria, has turned yogurt into a veritable superfood,
resulting in spinoff brands that contain everything from added fibre to
omega-3 fats that are presumed to ratchet up health benefits even
higher. But is the hype justified?
At its simplest, you could say that
yogurt is definitely a great choice; after all, it is a highly
nutritious food even without the bacterial cultures. r />
The
bottom line? It’s too early to tell
Aside from the change to the flavour and texture that occurs with
fermentation, yogurt retains the primary nutrients associated with milk,
including protein, calcium and B vitamins such as riboflavin (vitamin
B2) and vitamin B12.
The fat content varies according to the type of
milk used. Some yogurts in Canada contain added vitamin D, usually
around 100 IU (international units) per serving.
|
But does the bacteria elevate yogurt’s nutritional status any higher
than, say, regular milk?
That’s where things get murky: When it comes to
research on humans, most strains of probiotics have been subjected to
few or no studies, leaving us to speculate on benefits based on rat or
test tube studies at best.
Among the brand leaders, perhaps the best researched is Danone’s Activia
yogurt. It’s made with a probiotic known as Bifidobacterium lactis
regularis (or B.L. regularis), which the manufacturers claim passes
intact through the digestive tract (an issue for some strains of
bacteria, rendering them inactive by the time they reach the bowel) and
improves digestive health.
One double-blind, randomized controlled trial showed that B.L. regularis
sped transit time in the gut of women who consumed three 125gram
servings of yogurt per day — which basically means that it made their
bowels work faster.
Similar trials on the elderly have also produced
positive results using one or two servings of yogurt per day. This is
potentially good news for those suffering from constipation, but some
individuals may find increased bloating or flatulence, especially from
the varieties with added fibre.
Yoplait suggests their Yoptimal yogurt improves immune system
functioning through the addition of BB12 Bifidobacterium and LA-5
Lactobacillus acidophilus (note that all yogurts contain at least some
bacteria as part of the fermentation process; for our purposes, we are
focusing on extra probiotics added by manufacturers).
The manufacturers
claim that at least a billion active cultures are present upon
expiration, which is significantly higher than regular yogurts that
might contain only a few hundred million bacteria (our digestive system
contains more than a trillion total bacteria by comparison).
The evidence for improved immune system function, however, is indirect,
and largely taken from studies that have shown benefits for very
specific populations.
The
bottom line
When it comes to yogurt, there is little doubt that a) it’s nutritious,
even without the extra probiotics, and b) based on a cumulative body of
research, probiotics seem beneficial, at least in certain circumstances,
such as diarrhea caused by antibiotic use or lactose intolerance.
But
are we far enough along to say that yogurts which contain proprietary
strains of probiotics will offer a large percentage of the population
health benefits when consumed on a daily basis?
It’s simply too soon to
tell. /td>
|
....NOW HAVE A QUICK PRIMER ON
YOGURT'S CHEMISTRY AND
ITS USE AND MEANING
AROUND THE WORLD IN DIFFERENT CULTUTRES....
|
Yoghurt
From Wikipedia, the free encyclopedia
(Redirected from
Yogurt)
WIKIPEDIA,
THE FREE ENCYCLOPEDIA
Yoghurt, yogurt,
youghurt, or yoghourt (see
spelling below), is a
dairy product produced by
bacterial
fermentation of
milk.
Fermentation of the milk
sugar
(lactose)
produces
lactic acid, which acts on milk
protein to give yoghurt its
texture and its characteristic tang.
Soy yoghurt, a non-dairy yoghurt alternative, is made from
soy
milk.
It is nutritionally rich in
protein,
calcium,
riboflavin,
vitamin B6 and
vitamin B12.[1]
Cacik, a Turkish cold appetiser yoghurt variety.
[edit]
Etymology and spelling
The word is derived from
Turkish yogurt,[2]
and is related to yogurmak 'to knead' and yogun
'dense' or 'thick'.[3].
The letter g
was traditionally rendered as "gh" in transliterations of Turkish,
which used to be written in
a variant of the Arabic alphabet until the introduction of the
Latin alphabet in 1928. In older Turkish the letter denoted a
voiced velar fricative
/?/, but this sound is
elided between
back vowels in modern
Turkish, in which the word is pronounced
[jo'u?t]. Some eastern
dialects retain the consonant in this position, and Turks in the
Balkans pronounce the word with a hard
/g/.
In Englishcitation
needed, there are
several variations of the spelling of the word. In the United
States, yogurt is the usual spelling and yoghurt a
minor variant. In the United Kingdom yoghurt and yogurt
are both current, yoghurt being more common, and yoghourt
is an uncommon alternative.[4]
Canada uses yogourt; in Australia and New Zealand yoghurt
prevails.[5][6]
Whatever the spelling, the word is usually pronounced with a
short o (/'j?g?rt/)
in the UK, with a long o (/'jo?g?rt/)
in North America, Ireland, Australia and South Africa, and with
either a long or short o in New Zealand.
[edit]
History
There is evidence of
cultured milk products being produced as food for at least 4,500
years. The earliest yoghurts were probably spontaneously fermented
by wild bacteria
Lactobacillus bulgaricus.[citation
needed]
The use of yoghurt by mediaeval
Turks is recorded in the books Diwan Lughat al-Turk by
Mahmud Kashgari and
Kutadgu Bilig by
Yusuf Has Hajib written in the eleventh century. In both texts
the word "yoghurt" is mentioned in different sections and its use by
nomadic Turks is described. The first account of a European
encounter with yoghurt occurs in French clinical history:
Francis I suffered from a severe
diarrhea which no French doctor could cure. His ally
Suleiman the Magnificent sent a doctor, who allegedly cured the
patient with yoghurt. Being grateful, the French king spread around
the information about the food which had cured him.
Until the 1900s, yoghurt was a staple in diets of the
South Asian,
Central Asian,
Western Asian,
South Eastern European and
Central European regions. The
Russian
biologist
Ilya Ilyich Mechnikov, from the
Institut Pasteur in
Paris,
had an unproven hypothesis that regular consumption of yoghurt was
responsible for the unusually long lifespans of
Bulgarian peasants. Believing
Lactobacillus to be essential for good health,
Mechnikov worked to popularise yoghurt as a foodstuff throughout
Europe.
Bulgarian student of medicine in Geneva Stamen Grigorov
(1878–1945) first examined the microflora of the Bulgarian yoghurt.
In 1905 he described it as consisting of a spherical and a rod- like
lactic acid bacteria. In 1907 the rod-like bacteria was called
Lactobacillus delbrueckii subsp. bulgaricus. In 1917 Orla
Jensen proved that the production of yoghurt except Lactobacillus
delbrueckii subsp. bulgaricus participate coccus (globe
organisms) called
Streptococcus thermophilus.
A
Sephardic Jewish
entrepreneur named
Isaac Carasso industrialized the production of yoghurt. In 1919,
Carasso, who was from
Salonika, started a small yoghurt business in
Barcelona and named the business
Danone ("little Daniel") after his son. The brand later expanded
to the United States under an Americanised version of the name:
Dannon.
Yoghurt with added fruit
jam was patented in 1933 by the Radlická Mlékárna dairy in
Prague.[7]
It was introduced to the United States in 1947, by Dannon.
Yoghurt was first introduced to the United States by Armenian
immigrants Sarkis and Rose Colombosian, who started "Colombo and
Sons Creamery" in Andover, Massachusetts in 1929[8][9][10].
Colombo Yogurt was originally delivered around New England in a
horse-drawn wagon inscribed with the Armenian word "madzoon" which
was later changed to "yogurt", the Turkish name of the product, as
Turkish was the
lingua franca between immigrants of the various
Near Eastern ethnicities[citation
needed] who were the main consumers at that time.
Yoghurt's popularity in the United States was enhanced in the 1950s
and 1960s when it was presented as a
health food. By the late 20th century yoghurt had become a
common American food item and Colombo Yoghurt was sold to
General Mills in 1993.
In
India, yoghurt is commercially sold under the name "curd", or
more commonly under the local name of "dahi". See below for more
varieties of yoghurt that are popular in
India
and elsewhere.
[edit]
Benefits
Yoghurt has nutritional benefits beyond those of milk: people who
are moderately
lactose-intolerant can enjoy yoghurt without ill effects,
because the lactose in the milk precursor is converted to lactic
acid by the bacterial culture. The reduction of lactose bypasses the
affected individuals' need to process the milk sugar themselves.[11]
Yoghurt also has medical uses, in particular for a variety of
gastrointestinal conditions,[12]
and in preventing antibiotic-associated
diarrhea.[13]
One study suggests that eating yoghurt containing
L. acidophilus helps prevent vulvovaginal
candidiasis, though the evidence is not conclusive.[14]
Yoghurt is believed to promote good
gum
health, possibly because of the probiotic effect of lactic acids
present in yoghurt.[15]
[edit]
Presentation
To offset its natural sourness, yoghurt can be sold sweetened,
flavored, or in containers with
fruit
or fruit jam on the bottom.[16]
If the fruit has been stirred into the yoghurt before purchase, it
is commonly referred to as Swiss-style.[17]
Most yoghurts in the United States have added
pectin
or
gelatin. Some specialty yoghurts, often called "cream line",
have a layer of fermented fat at the top. Fruit
jam is used instead of raw fruit pieces in fruit yoghurts to
allow storage for weeks.[citation
needed]
Strained yoghurt is the concentrated residue (described as a
sort of "yoghurt cheese") produced by filtering plain yoghurt that
is without flavorings, gelatin, pectin, or other additives through a
paper or cloth filter, and allowing water and whey to drain away.
Strained yoghurt is available commercially under the descriptor
"Greek-style".
Although often promoted as a "low-fat" health food, consumers
should be aware that sweeteners such as cane
sugar
are often present in large amounts in commercial yoghurt.
[edit]
Varieties
Dahi, or Thayir, is a yoghurt of the
Indian subcontinent, known for its characteristic taste and
consistency. The word, Dahi, seems to be derived from
Sanskrit word Dadhi. Dadhi is one of the five elixirs (Panchamrita)
often used in Hindu ritual.
Dahi is also known as Thayiru (Malayalam),
doi (Assamese,
Bengali), dohi (Oriya),
perugu (Telugu),
Mosaru (Kannada),
or Thayir (Tamil),
Q?zana a p??ner (Pashto).
It is found in different flavours, two of which are famous: 1)
sour yoghurt - tauk doi, and 2) sweet yoghurt - meesti or podi doi.
In India, it is often used in cosmetics mixed with turmeric and
honey. Sour yoghurt (????? ???) is also used as hair conditioner by
women in many parts of India.
[edit]
Other variants
-
Strained yoghurts are types of yoghurt which are
strained through a cloth or paper filter, traditionally made of
muslin, to remove the
whey,
giving a much thicker consistency, and a distinctive, slightly
tangy taste. Some types are boiled in open vats first, so that
the liquid content is reduced. The popular East Indian dessert,
Mishti Dahi, is a variation of traditional Dahi, offers a
thicker, more custard-like consistency, and is usually sweeter
than western yoghurts.
- A very popular dessert in India called Srikand is
made from drained yoghurt, saffron, cardamom or nutmeg and a
sugar and sometimes fruits like mangos or pineapple.
-
Strangisto (st?a???st?) is the main type of commercial
yoghurt (??a???t?) in Greece. This is a strained type yoghurt,
and thus with no live cultures in it.
-
Dadiah, or Dadih, is a traditional West
Sumatran yoghurt made from
water buffalo milk. It is fermented in bamboo tubes.
-
Labneh is a strained yoghurt used for
sandwiches popular in Arab countries. Olive oil, cucumber
slices, olives, and various green herbs may be added. It can be
thickened further and rolled into balls, preserved in olive oil,
and fermented for a few more weeks. It is sometimes used with
onions, meat, and nuts as a stuffing for a variety of pies or
Kebbeh (???) balls.
-
Shankleesh (also Chanklich or ??????) is a type of
cheese made from cured dried labneh in Lebanese, and surrounding
areas, gastronomy.[18]
The labneh is salted and dried and rolled into balls. It comes
in different varieties raging from the fresh variant in olive
oil and thyme to the "aged" balls covered with spices.
-
Tarator and
Cacik
are popular cold soups made from yoghurt, popular during
summertime in
Albania,
Bulgaria,
Republic of Macedonia, and
Turkey. They are made with
Ayran,
cucumbers, dill, salt, olive oil, and optionally garlic and
ground walnuts.
-
Rahmjoghurt, a creamy yoghurt with much higher milkfat
content (10%) than most yoghurts offered in English-speaking
countries (Rahm is German for cream), is available in
Germany and other countries.
- Caspian Sea Yoghurt is believed to have been
introduced into
Japan
in 1986 by researchers returning from a trip to the
Caucasus region in
Georgia[19].
This variety, called Matsoni, is started with
Lactococcus lactis subsp. cremoris and Acetobacter
orientalis species and has a unique, viscous, honey-like
texture.[20]
It is milder in taste than other varieties of yoghurts. Ideally,
Caspian Sea yoghurt is made at home because it requires neither
special equipment nor unobtainable culture. It can be made at
room temperature (20–30°C) in 10 to 15 hours.[21]
In Japan, freeze-dried
starter cultures are sold in department stores and online,
although many people obtain starter cultures from friends.[citation
needed]
-
Jameed is yoghurt which is salted and dried to preserve
it. It is popular in Jordan.
-
Raita
is a yoghurt-based
South Asian/Indian
condiment, used as a
sauce
or
dip. The yoghurt is seasoned with
cilantro (coriander),
cumin,
mint,
cayenne pepper, and other herbs and spices. Vegetables such
as
cucumber and onions are mixed in. The mixture is served
chilled. Raita has a cooling effect on the palate which makes it
a good foil for spicy Indian dishes.
-
Zabady is the yoghurt made in Egypt. It is essentially
famous in Ramadan fasting as it is thought to prevent feeling
thirst during fasting all day long.[22]
- Leben or Labneh is the Arabic word for yogurt. Labneh is
sometimes used for the strained cheese-like yogurt.
[edit]
Drinks
-
Ayran
or "Dhall" is a yoghurt-based, salty drink popular in
Albania,
Bulgaria,
Turkey,
Azerbaijan, Iranian Azerbaijan,
Republic of Macedonia,
Kazakhstan and
Kyrgyzstan. It is made by mixing yoghurt with water and
(sometimes) adding salt. The same drink is known as "Dough" in
Iran,
"Tan" in
Armenia, "Laban Ayran" in
Syria
and
Lebanon, "Shenina" in
Iraq
and
Jordan, "Moru" in
South India, and "Laban Arbil" in
Iraq.
A similar drink,
doogh,
is popular in the Middle East between
Lebanon,
Iran
and
Afghanistan; it differs from ayran by the addition of herbs,
usually
mint, and is carbonated, usually with
seltzer water. In Turkey they make a compost with sected
cucumber particles, water, yoghurt, mint, salt and someother
spices drink that called Cacik
-
Lassi
is a yoghurt-based beverage originally from the
Indian subcontinent that is usually slightly salty or sweet.
Lassi is a staple of
Punjab, in some parts of the subcontinent, the sweet version
may be commercially flavored with
rosewater,
mango
or other fruit juice to create a totally different drink. Salty
lassi is usually flavored with ground, roasted
cumin
and
red chillies, this salty variation may also use buttermilk,
and is interchangeably called Ghol (Bangladesh),
Mattha (North India),
Tak(Maharashtra),
or
Chaas (Gujarat). Lassi is also very widely drunk in
Pakistan.
-
Kefir
is a fermented milk drink originating in the
Caucasus. A related Central Asian Turco-Mongolian drink made
from
mare's milk is called
kumis,
or airag in
Mongolia. Some American dairies have offered a drink called
"kefir" for many years with fruit flavours but without
carbonation or alcohol.
- Sweetened Yoghurt Drinks are the usual form in the US
and UK containing fruit and added sweeteners. These are
typically called "drinking / drinkable yoghurt", such as
Yop.
Also available are "yoghurt smoothies" which contain a higher
proportion of fruit and are more like
Smoothies.
[edit]
References
- ^
Yale-New Haven Hospital nutrition advisor - Understanding
yogurt
- ^
Merriam-Webster Online - Yogurt entry
- ^
Ahmet Toprak's article
- ^
Peters, Pam (2004). The Cambridge Guide to English Usage.
Cambridge: Cambridge University Press, pp. 587-588.
-
^ "yoghurt n."
The Australian Oxford Dictionary, 2nd edition. Ed. Bruce
Moore. Oxford University Press, 2004. Oxford Reference
Online. Accessed on
2007-05-24.
-
^ "yoghurt
n." The New Zealand Oxford Dictionary. Tony Deverson. Oxford
University Press 2004. Oxford Reference Online. Accessed on
2007-05-24.
- ^
"První ovocný jogurt se narodil u Vltavy" (in ?).
2002-07-23.
http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan.
Retrieved on 2009-04-27.
-
^
"The Massachusetts Historical Society | Object of the Month".
http://www.masshist.org/objects/2004june.cfm.
-
^
"Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75
Years; Colombo Takes Yogurt from a Small Kitchen in Andover,
Mass., to Kitchens across America. - Free Online Library".
http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624.
-
^ United States from AllBusiness.com">"Colombo
Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years;
Colombo Takes Yogurt from a Small Kitchen in Andover, Mass.,
to Kitchens across America. | North America > United States
from AllBusiness.com".
http://www.allbusiness.com/company-activities-management/company-structures-ownership/5605800-1.html.
- ^
Yogurt--an autodigesting source of lactose. J.C. Kolars et
al., New England Journal of Medicine, 310:1-3 (1984)
- ^
O. Adolfsson et al., "Yogurt and gut function",
American Journal of Clinical Nutrition 80:2:245-256
(2004)
[1]
- ^
Ripudaman S. Beniwal, et al., "A Randomized Trial of
Yogurt for Prevention of Antibiotic-Associated Diarrhea",
Digestive Diseases and Sciences 48:10:2077-2082
(October, 2003)
doi:10.1023/A:1026155328638
- ^
Erika N. Ringdahl, "
Treatment of Recurrent Vulvovaginal Candidiasis",
American Family Physician 61:11 (June 1, 2000)
- ^
"
Yogurt Good for Gums, Health", dentalblogs.com
(February 26, 2008)
- ^
Askdrsears.Com - Faq "Live Cultures In Yogurt"
- ^
Encyclopedia
- ^
http://www.shankleesh.com/
- ^
The Japan Times Bacteria spreads across nation to create
slimy, healthy treat, By TAKUYA KARUBE Kyodo News
- ^
Health and Nutrition News
- ^
Japan's #1 English Magazine, Health and Beauty, Yogurt Yo
- ^
Acidified milk in different countries
[edit]
See also
[edit]
External links
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