Dairy Products: Yogurt and Ice Cream

Study Notes

Yogurt has been part of the human diet for centuries
Yogurt's name varies across the globe
Yogurt is believed to come from a Turkish word meaning "to thicken, coagulate, or curdle"
Most modern yogurt is fermented milk, acidified with specific bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles)
Historical use of yogurt's health benefits dates back to 6000 BC in Indian Ayurvedic texts
Yogurt consumption varies greatly from country to country, but is generally low
Example: only 6% of the population in the US and Brazil consume yogurt daily
Yogurt provides significant protein, calcium and probiotics

Ice cream is a sweetened frozen food, typically eaten as a snack or dessert
It's made from dairy milk or cream, flavored with sweetener (sugar or alternative) and spices (cocoa, vanilla)
Colorings and stabilizers are also added
The mixture is stirred to incorporate air, then cooled below freezing to prevent ice crystals
This creates a smooth, semi-solid foam, solid at low temperature, malleable as temperature increases
The term "ice cream" can vary by country; other terms like "frozen custard," "frozen yogurt," "sorbet", "gelato" are used to distinguish varieties
In some countries (like the US), "ice cream" is specifically regulated by the amount of cream in the product. Products that don't meet the specific criteria are often termed "frozen dairy desserts"

Alternatives to dairy milk exist, like goat's milk, sheep's milk, soy milk, cashew milk, coconut milk, and almond milk. Also tofu
These plant-based options are for people who are lactose intolerant or allergic to dairy protein

Ice cream can be served with additional desserts (e.g., apple pie) or as an ingredient in other products (e.g., ice cream floats, sundaes, milkshakes, ice cream cakes, baked items)