Yogurt is an ancient food, used by peoples in Asia, Europe, and the Middle East across the millennia. Yogurt first appeared around 5,000–10,000 years ago, probably as a result of milk naturally souring in warm temperatures, so using the pots to store milk and fermentation is undertaken. As a fermented food, yogurt was a great way to preserve milk, since the acidity slows the growth of harmful bacteria. Yogurt was a well-known food in the Greek and Roman empire and has played a major role in Mediterranean cuisine. Fermented dairy products were important in Mongolia. People have believed consuming yogurt is good for longevity although there is no evidence at that time.
Yogurt made its way through centuries, spreading all around the world. It is know about the lactose in milk was converted to lactic acid thanks to starter cultures/good bacteria, thus prevent milk from pathogens. This transformation was operated by inoculating fresh milk with small amounts of sour milk. Among the bacteria that can be used for fermentation of dairy milk include lactobacillus, bifidobacteria and streptococcus. The fermentation produces lactic acid, a substance that causes milk proteins to curdle, giving yogurt its unique flavor and texture.
Yogurt contains a lot of calcium, a mineral necessary for healthy teeth and bones. It also contains protein and carbohydrate that can support metabolism by increasing energy expenditure throughout the day.
Yogurt contain live bacteria, or probiotics, that were either a part of the starter culture or added after pasteurization. These can benefit digestive health when consumed. Bifidobacteria and Lactobacillus have been shown to lessen the uncomfortable symptoms of irritable bowel syndrome. Several studies have found that probiotics may protect against antibiotic-associated diarrhea, as well as improve constipation. Consuming yogurt on a regular basis can strengthen the immune system and reduce the likelihood of contracting an illness.
Plain yogurt without added colorants is a white, thick liquid with a tangy flavor. Most commercial brands contain added ingredients, such as sugar and artificial flavors. This can reduce the beneficial effect of yogurt intake.
Direction of Use*
Add 1/8 teaspoon to 6 tablespoon or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes.
For Baking: Means need to add 0.2g-60g of the extract to make a 1kg cake. (Depends on personal preferences)
*Storage Method: Powder in Canister* Store in a refrigerator/cool place after opening.
● Colour, taste, texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.
● Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.
● Stop using this product if an allergy occurs.