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The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different ...
Stephen A. Gaymont (c. 1906 - December 16, 1994) was a Hungarian bacteriologist who was one of the pioneers in the United States yogurt market. [1] [2]Born in Hungary, Gaymont received an undergraduate degree from Eötvös Loránd University and a PhD in bacteriology from the University of Pécs, and studied dairy science at Heidelberg University in Germany. [2]
This is a list of notable frozen yogurt companies. Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It varies from slightly to much more tart than ice cream , as well as being lower in fat (due to the use of milk instead of cream ).
Frozen yogurt (also known as frogurt [1] [2] or by the tradename Froyo; / ˈ f r oʊ j oʊ /) [3] is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. [4] Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures .
From its base in Birmingham, Yogurt Mountain has expanded into 40+ stores across the southeast. [3] In April 2010, bookstore chain Books-A-Million paid $3 million for shares in Yogurt Mountain. [4] Soon after, in October 2010, Yogurt Mountain locations began appearing inside Books-A-Million superstores, beginning in Lakeland, Florida. [5]
5-2 million years ago: Hominids shift away from the consumption of nuts and berries to begin the consumption of meat. [1] [2]A hearth with cooking utensils. 2.5-1.8 million years ago: The discovery of the use of fire may have created a sense of sharing as a group.
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This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]