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54-696: Zumo is a juice and smoothie bar chain in Europe with over 100 establishments in 13 countries. The company, established in 2001 and based out of Ireland , operates locations in Ireland, the United Kingdom, Spain, France, Austria, Greece, Russia, Hungary, Switzerland, Czech Republic, Turkey, Italy, Germany and South Africa. The word 'zumo' is Spanish for 'juice'. Cathal Power established Zumo Smoothie Bars in 2000. The first bar, opened in November 2001, in

108-597: A European encounter with yogurt 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 yogurt. The grateful king told many of the food that had cured him. Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and

162-836: A cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk , which is usually used as a topping on soups and stews. Matsoni is a Georgian yogurt in the Caucasus and Russia. Tarator and cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran , cucumbers , dill , salt, olive oil, and optionally garlic and ground walnuts . Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator. Khyar w Laban (cucumber and yogurt salad)

216-568: A dessert in India, is made from strained yogurt, saffron , cardamom , nutmeg and sugar and sometimes fruits such as mango or pineapple . In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt". In Britain the name "Greek" may only be applied to yogurt made in Greece. Ayran, doogh ("dawghe" in Neo-Aramaic ) or dhallë

270-464: A few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls. Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called mishti dahi , offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts. In western Indian (Marathi and Gujarati) cuisine, strained yogurt

324-712: A filter, traditionally made of muslin and more recently of paper or non-muslin cloth. This removes the whey , giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency. Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern 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

378-590: A healthy diet and intended to be a meal replacement . However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain . Ingredients such as protein powders , sweeteners, or ice cream may be used. One study found smoothies to be less satiating , despite providing the same amount of energy as unblended foods. A green smoothie typically consists of 40–50% green vegetables (roughly half), usually raw green leafy vegetables , such as spinach , kale , Swiss chard , collard greens , celery , parsley , or broccoli , with

432-686: A horse-drawn wagon inscribed with the Armenian word " madzoon " which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont . Plain yogurt still proved too sour for

486-928: A lower risk of developing type 2 diabetes and a lower incidence of hip fracture in post-menopausal women. A 2021 review found a cause-and-effect relationship between yogurt consumption and improved lactose tolerance and digestion, and that potential associations exist between yogurt consumption and improving bone health, as well as lowering the risk of some diseases, including cancers and metabolic syndrome . Yogurt made with raw milk can be contaminated with bacteria that can cause significant illness and even result in death, including Listeria , Cryptosporidium , Campylobacter , Brucella , Escherichia coli and Salmonella . Yogurts can also be contaminated with aflatoxin -producing Aspergillus flavus , Aspergillus parasiticus and Aspergillus nomius . Contamination occurs in traditionally prepared yogurts more often than industrially processed ones, but may affect

540-462: A minority variant of the French yaourt , although yogurt and yoghurt are also used. Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals. The origins of yogurt are unknown but it

594-522: A proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B 12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus , and selenium (14 to 19% DV; table). Tilde (~) represents missing or incomplete data. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. Because it may contain live cultures, yogurt

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648-631: A range of nutritional supplements called Boosts. These include protein and wheatgrass. In some stores they also sell wraps, parfaits, fruit salads, soup and other light options. All of their recipes are designed in Zumo's test kitchen. In 2010 Mediterranean Food and Wine Ltd, the company which operates the Zumo Juice and Smoothie bars, sought the protection of the Irish High Court from its creditors. Smoothie Health food stores on

702-432: A safe product. Acidity alone has been questioned by recent outbreaks of food poisoning by E. coli O157:H7 that is acid-tolerant. E. coli O157:H7 is easily destroyed by pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing proteins. The microorganisms that turn milk into yogurt can tolerate higher temperatures than most pathogens, so that a suitable temperature not only encourages

756-665: A small yogurt business in Barcelona , Spain, naming the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanized version of the name, Dannon . Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague . Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff 's The Prolongation of Life; Optimistic Studies (1908); it

810-905: A yogurt smoothie composed of crushed ice , yogurt, sugar or salt, and in some cases fruits, like mango . Pineapple smoothies made with just crushed ice and sugar are common in Southern India. Lassi or a very similar drink exists by different names in other countries. For example, doogh in Iran, shumlay in Afghanistan and some parts of Pakistan, ayran in Turkiye, and dhallë in Armania. Yogurt Yogurt ( UK : / ˈ j ɒ ɡ ə t / ; US : / ˈ j oʊ ɡ ər t / , from Ottoman Turkish : یوغورت , romanized :  yoğurt ; also spelled yoghurt , yogourt or yoghourt )

864-549: Is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt , a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. Dovga , a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Jameed , yogurt salted and dried to preserve it,

918-521: Is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid , which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo , goats, ewes , mares , camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw . Each type of milk produces substantially different results. Yogurt

972-485: Is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with rosewater , mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies , and may be made with buttermilk . An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with burek and other baked goods in the Balkans . Sweetened yogurt drinks are

1026-461: Is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt. Borhani (or burhani) is a spicy yogurt drink from Bangladesh . It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves ( mentha ), mustard seeds and black rock salt ( Kala Namak ). Ground roasted cumin , ground white pepper , green chili pepper paste and sugar are often added. Lassi

1080-469: Is at least 1 million CFU per milliliter. The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation. The word for yogurt is derived from the Ottoman Turkish : یوغورت , romanized :  yoğurt , and

1134-517: Is common in Nepal , where it is served as both an appetizer and dessert. Locally called dahi , it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called juju dhau , originating from the city of Bhaktapur . In Tibet , yak milk (technically dri milk, as the word yak refers to the male animal)

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1188-588: Is consumed in Jordan . Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo . It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting. To offset its natural sourness , yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. The two styles of yogurt commonly found in

1242-424: Is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish " cacık "), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber , olive oil , salt and, optionally, mashed garlic. Srikhand ,

1296-574: Is made into yogurt (and butter and cheese) and consumed. In Northern Iran , Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto -like water and fresh herb purée called delal . Common appetizers are spinach or eggplant borani , Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots . In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins , salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as

1350-413: Is often associated with probiotics , which have been postulated as having positive effects on immune , cardiovascular or metabolic health. As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health. Meta-analyses found that consuming 80 grams per day of low-fat yogurt was associated with

1404-456: Is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria

1458-490: Is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks. The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags. Some accounts suggest that Mughal Indian emperor Akbar 's cooks would flavor yogurt with mustard seeds and cinnamon. Another early account of

1512-533: Is usually related to the verb yoğurmak , "to knead", or "to be curdled or coagulated; to thicken". It may be related to yoğun , meaning thick or dense. The sounds historically represented by the Arabic letter ghayn in the Turkish language ranging from a voiced velar fricative to a voiced velar plosive were traditionally romanized as "gh" prior to the introduction of a new Latin-based Turkish alphabet and

1566-694: The Caucasus ), Western Asia, South Eastern Europe / Balkans , Central Europe, and the Indian subcontinent . Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva , first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus ). The Russian biologist and Nobel laureate Ilya Mechnikov , from

1620-539: The Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe. Industrialization of yogurt production is credited to Isaac Carasso , who, in 1919, started

1674-537: The Jervis Shopping Centre in central Dublin city in Ireland. There are both franchisees and stores operated directly by the company. Cathal Power did not originally intend to franchise the concept. However, after the first six months, he began to convert the concept to a franchise. Zumo offer a range of both smoothies and juices. Most drinks utilise freshly squeezed orange juice, although many use fresh apple or pear juice in its place. Zumo also offer

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1728-650: The West Coast of the United States began selling smoothies with the invention of the electric blender . The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King . Smoothie King expanded throughout

1782-601: The "delicate and smooth structure" of "conventional yogurts". Since plant-based milks do not contain lactose (the food of Streptococcus thermophilus and Lactobacillus bulgaricus ), plant-based products usually contain different bacterial strains than yogurt, such as Lactobacillus casei , Lactobacillus rhamnosus , and Bifidobacterium bifidum . Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors. In Europe, companies may not market their plant-based products using

1836-509: The 2000s, using soy milk , rice milk , and nut milks such as almond milk and coconut milk fermented with cultures. These products may be suitable for people with lactose intolerance or those who prefer plant-based foods such as vegetarians or vegans . Plant-based milks have different structures and components than dairy milk . Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture, and some consumers may feel that they lack

1890-597: The American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $ 1 million per year. By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills , which discontinued the brand in 2010. In 2017, the average American ate 13.7 pounds (6.2 kg) of yogurt. The average consumption of yogurt has been declining since 2014. Sale of yogurt

1944-519: The United States and would pioneer other smoothie businesses such as Jamba Juice . The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda . In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in

1998-610: The United States are not heat treated after culturing, and contain live cultures. Yogurt with live cultures is more beneficial than pasteurized yogurt for people with lactose malabsorption. Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. In 2010, the European Food Safety Authority (EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest

2052-407: The day and are used as protein supplement for those who want to increase their protein intake. Protein powder can have a chalky taste when mixed individually by itself with milk or water. The protein smoothie improves the taste of the protein powder through addition of fruits or other sweeteners. A yogurt smoothie is a smoothie that includes yogurt as a protein source and to add a creamy texture to

2106-413: The drink. Greek yogurt , specifically, is included as a thickener (due to its strained consistency) and in order to take advantage of its claimed health benefits. Many different smoothies are part of Indian , Mediterranean , and Middle Eastern cuisine . Fruit sharbat (a popular West and South Asian drink) sometimes include yogurt and honey , too. In India, Pakistan and Bangladesh, there's lassi ,

2160-415: The early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common. There is concern about the health effects of sweetened yogurt due to its high sugar content, although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to WHO and government initiatives to combat obesity . Strained yogurt has been strained through

2214-535: The five elixirs, or panchamrita , often used in Hindu ritual. Sweetened dahi ( mishti doi or meethi dahi ) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd ). Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. Yogurt

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2268-532: The formation of yogurt, but inhibits pathogenic microorganisms. Once the yogurt has formed it can, if desired, be strained to reduce the whey content and thicken it. Two types of yogurt are supported by the Codex Alimentarius for import and export. Under US Food and Drug Administration regulations, milk must be pasteurized before it is cultured, and may optionally be heat treated after culturing to increase shelf life. Most commercial yogurts in

2322-903: The grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness. Lassi is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi. Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp. Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added modified starch , pectin (found naturally in fruit) or gelatin to create thickness and creaminess. This type of yogurt may be marketed under

2376-535: The lactose in other dairy products. The scientific review by EFSA enabled yogurt manufacturers to use a health claim on product labels, provided that the "yogurt should contain at least 10 CFU live starter microorganisms ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ) per gram. The target population is individuals with lactose maldigestion". A 2021 review found that yogurt consumption could improve lactose tolerance and digestion. A variety of plant-based yogurt alternatives appeared in

2430-484: The latter as well if manufacturing and packaging practices are suboptimal. When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads. Dahi is a yogurt from the Indian subcontinent , known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi ("sour milk"), one of

2484-416: The letter "ğ" in 1929, thus "yoghurt" spelled with a "gh" is first attested in sources from 1615 to 1625. In English, spelling variations include yogurt , yoghurt , and to a lesser extent yoghourt or yogourt . In the United Kingdom, Australia, New Zealand and South Africa the word is usually spelled yoghurt , while in the United States the spelling is yogurt . Canada has its own spelling, yogourt ,

2538-532: The milk into yogurt, inoculating certain bacteria ( starter culture ), usually Streptococcus thermophilus and Lactobacillus bulgaricus , into the milk, and finally keeping it warm for several hours (4–12 hours). Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk. The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are necessary to ensure

2592-399: The name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries, sweetened, flavored yogurt is common, typically sold in single-serving plastic cups . Common flavors may include vanilla , honey , and toffee , and various fruits. In

2646-408: The remaining ingredients being mostly or entirely fruit . Most green leafy vegetables have a bitter flavor when served raw, but this can be ameliorated by choosing certain less-bitter vegetables (e.g. baby spinach) or combining with fruits or other sweet ingredients. A protein smoothie is a combination of water or milk, protein powder , fruits, and vegetables. They can be consumed any part of

2700-504: The usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies . Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn

2754-459: Was a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey , similar to the way thickened Greek yogurt is eaten today. The oldest writings mentioning yogurt are attributed to Pliny the Elder , who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity". The use of yogurt by medieval Turks

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2808-553: Was available in tablet form for those with digestive intolerance and for home culturing. It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium , where it was used both orally and in enemas , and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts , in 1929. Colombo Yogurt was originally delivered around New England in

2862-510: Was down 3.4 percent over the 12 months ending in February 2019. The decline of Greek-style yogurt has allowed Icelandic skyr to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $ 173 million. Yogurt (plain yogurt from whole milk) is 81% water, 9% protein , 5% fat, and 4% carbohydrates , including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As

2916-498: Was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times. The cuisine of ancient Greece included a dairy product known as oxygala ( οξύγαλα ) which

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