Yogurt Stocks List
Symbol | Grade | Name | % Change | |
---|---|---|---|---|
LWAY | B | Lifeway Foods, Inc. | -10.94 | |
LANC | C | Lancaster Colony Corporation | 0.18 | |
GIS | C | General Mills, Inc. | 0.85 | |
JBSS | C | John B. Sanfilippo & Son, Inc. | 0.53 | |
WILC | F | G. Willi-Food International, Ltd. | -1.61 | |
HAIN | F | The Hain Celestial Group, Inc. | 0.88 |
Related Industries: Food Distribution Packaged Foods
Symbol | Grade | Name | Weight | |
---|---|---|---|---|
FTXG | C | First Trust Nasdaq Food & Beverage ETF | 4.64 | |
KCAL | C | Subversive Food Security ETF | 4.55 | |
PSCC | D | PowerShares S&P SmallCap Consumer Staples Portfolio | 4.22 | |
ASEA | B | Global X FTSE ASEAN 40 ETF | 3.44 | |
FXG | A | First Trust Cons. Staples AlphaDEX | 3.26 |
Compare ETFs
- Yogurt
Yogurt, yoghurt or yoghourt ( or ; from Turkish: yoğurt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.
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