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History of yoghurt:
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Yoghurt has probably been
consumed since the prehistorical age and there are many legends
about the origin of it. It is thought yoghurt came about due
to the practice of keeping liquids in goatskins, or other containers
made of animal's skin or stomach. One has it that the
discoverer was a nomadic shepherd who, after having forgotten his
milk for some time in a goatskin had found it changed into a more
creamy and tasty product. If milk is left at the proper
temperature, with the effects of some bacteria, it tends to
coagulate and ferment while being naturally transformed into
yoghurt.
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Quranic records was said to have
it that there were many instances that Prophet Muhammad referred to
yoghurt as food from God and an elixir for all illnesses. He
carried a goatskin of yoghurt with him at all times and would feed
some of it to any disciple who was sick.
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There are some interesting
stories where yoghurt is mentioned in history. The great
Mongol Emperor, Genghis Khan was said to have made it a military
command that all soldiers carry yoghurt with them out in the
battlefields. These soldiers consumed yoghurt as part of their
daily diet to keep healthy, strong and powerful. After
conquering Europe, the Europeans discovered that it was the yoghurt
which made the Mongols strong, they then started consuming yoghurt
daily. The yoghurt diet was popularised in the 14th century.
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The first one to scientifically
study yogurt seems to be Russian biologist Prof. Ilya Ilyich
Metchnikov, researcher of the Pasteur Institute of Paris, who
supported the idea that the colon of mammals could develop many
harmful bacteria responsible for the development of grave diseases.
A regular consumption of yoghurt prevents these diseases while
keeping the bowel flora capable of preventing the formation of
noxious bacteria.
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Yogurut or joggurt which in Turk
language means "thick milk", seems to be the name which derives the
modern yoghurt/yogurt.
References:
H.C Deeth & A.Y. Tamine
'Yoghurt Nutritive & Therapeutic Aspects' - J. Food Protection Vol.55
1981
Rasic, J, L. 'The role of
Dairy Foods Containing Bifido and Acidophilus Bacteria in Nutrition and
Health' North European Dairy Journal 4:80-88, 1983
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