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Yogurt, yoghurt, or yoghourt ( or ; from (トルコ語:yoğurt); other spellings listed below) 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 characteristic tang.〔(【引用サイトリンク】url=http://www.culturesforhealth.com/what-is-yogurt-history )〕 Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks, however, is also used to produce yogurt in various parts of the world. Dairy yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.〔Swiss Food Law: Article 56, Yogurt, section 2: "The final product must contain a total of at least 10 million colony forming units of microorganisms under paragraph 1 or 1.2 per gram."〕 In Western culture, the milk is first heated to about 85 °C (185 °F) to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India and Bangladesh, curds are a desired component and milk is boiled. After heating, the milk is allowed to cool to about 45 °C (113 °F).〔(). Retrieved 11 June 2015.〕 The bacterial culture is added, and the temperature of 45 °C is maintained for 4 to 7 hours to allow fermentation. ==Etymology and spelling== The word is derived from (トルコ語:yoğurt),〔(Yogurt entry ). Merriam-Webster Online〕 and is usually related to the verb ''yoğurmak'': "to be curdled or coagulated; to thicken".〔Kélékian, Diran (1911) ''Dictionnaire Turc-Français'', Imprimerie Mihran, Constantinople〕 or ''yuğur-'' "id" and the suffix ''-t''.〔Hasan Eren (1999), ''Türk Dilinin Etimolojik Sözlüğü'', Ankara, p. 455-456〕 The letter ğ was traditionally rendered as "gh" in transliterations of Turkish prior to 1928.〔 freskoyogurtbar.gr.〕 In older Turkish, the letter denoted a voiced velar fricative , but this sound is elided between back vowels in modern Turkish, in which the word is pronounced (:joˈuɾt), or (:joˈɰuɾt). In English, there are several variations of the spelling of the word, including ''yogurt'', ''yoghurt'' and to a lesser extent ''yoghourt'', ''yogourt'', ''yaghourt'', ''yahourth'', ''yoghurd'', ''joghourt'', and ''jogourt''. In the United Kingdom and Australia, ''yogurt'' and ''yoghurt'' are both current, ''yogurt'' being used by the Australian and British dairy councils,〔(Yogurt ). Dairy Australia. Retrieved on 9 April 2013.〕〔(British Dairy Council – Production of yogurt )〕 and ''yoghourt'' is an uncommon alternative.〔Peters, Pam (2004). ''The Cambridge Guide to English Usage''. Cambridge: Cambridge University Press, pp. 587–588, ISBN 052162181X.〕 In the United States, ''yogurt'' is the usual spelling and ''yoghurt'' a minor variant.〔 In New Zealand, ''yoghurt'' is preferred by the ''New Zealand Oxford Dictionary''.〔Deverson, Tony (2004) "yoghurt n." in ''The New Zealand Oxford Dictionary''. Oxford University Press.〕 In Canada, ''yogurt'' is most common among English speakers although "yoghurt" is also used,〔 but many brands use ''yogourt'',〔Fee, Margery and McAlpine, Janice (2007). ''Guide to Canadian English Usage'' (2nd ed.). Don Mills, ON: Oxford University Press. p. 625, ISBN 0195426029.〕 since it is an acceptable spelling in both English and French, the official languages of Canada. Historically there have also been cases of yogurt being spelt with a "J" instead of a "Y" (e.g. ''jogurt'' and ''joghurt'') due to alternative transliteration methods. However, there has been a decline in these variations in English speaking countries, but in certain European countries it is still commonly spelt with a "J". Most people tend to spell in the manner shown on the packaging of the major brands in their country. Whatever the spelling, the word is usually pronounced with a short ''o'' in England and Wales, and with a long ''o'' in Scotland, North America, Australia, New Zealand, Ireland and South Africa. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「yogurt」の詳細全文を読む スポンサード リンク
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