Selected for you this week: the big difference between regular and Greek yogurt, explained by Dairy...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Quinoa-Yogurt Parfait
Selected for you this week: Quinoa-yogurt parfait with green apple, a 5-minute recipe by Joy Bauer...
Yogurt consumption patterns today and in the past
Yogurt is an ancient food and has been part of our diet for thousands of years, not only as a...
Grilled Tandoori Chicken Breasts
Selected for you this week : An oriental recipe for grilled Tandoori chicken breast with a quick...
Local consumption habits inspire yogurt-consumers worldwide
Selected for you this week: New consumer research conducted by DSM on yogurt preferences worldwide...
Yogurt-Chocolate Pretzel Pop
Selected for you this week : A delicious frozen treat recipe for an ice pop with decadent...
Interview behind the scenes: Prof. Miguel Ángel Martínez...
Dr. Martinez-Gonzalez is an international renowed physician, epidemiologist, nutrition researcher...
Approved health claim for yogurt in Europe
Sources 1. The First Global Summit on the Health Effects of Yogurt 2013 5. EFSA Journal, 2010;...
Baked spinach and artichoke dip
Selected for you this week : a recipe featuring 2 superstar veggies–spinach and artichokes, from...
Greek chicken wrap with tzatziki herb yogurt sauce
Selected for you this week : a Greek chicken wrap with herb yogurt sauce recipe, from National...