ABSTRACT

Yogurt, also called dadhi in India, leben in Egypt, Iraq, and Lebanon, tiaourti in Greece, madzoon in Armenia, yaourt in Russia and Bulgaria, and mast in Iran, is one of the oldest and most popular forms of fermented milk in the world. It has been an important food in Asia, central Europe, and the Middle East, especially in countries bordering the east Mediterranean coast, since 5000 B.C. (1). One of several legends suggests that yogurt was first discovered after goat milk, stored in gourds in the hot climate of Mesopotamia, naturally formed curd (2). A brave soul tasted the curdled mass, reported it to be delicious and survived, thus yogurt-making soon thereafter became an art. Commercial production of yogurt reportedly began in Europe in the early twentieth century, after Nobel laureate Dr. Elie Metchnikoff published his endorsement of regularly consuming cultured milks, especially yogurt, for “prolongation of life” (3-5). Commercialization of yogurt in the United States reportedly began in 1939 in New York City (3).