The "sparkling yogurt," as it was called then, was sold in the Creamery, BYU's on-campus dairy store, in 19. In the meantime, he and his students continued to research the idea, giving presentations at academic conferences and publishing papers on it in scholarly journals such as the Journal of Food Science. Working with BYU's Technology Transfer Office, Ogden obtained a patent for carbonating "semi-solid spoonable foods, such as yogurt, custard, pudding, gelatin and ice cream" in 1997, and patents have also been issued in 28 other countries. It wasn't until Ogden tasted a batch that had retained its carbonation overnight while stored in a plastic soda bottle that he thought it had a shot to succeed as a commercial product. Years later, he brought the concept to his BYU laboratory, and he and his students experimented with the idea. Inspired by the process for making homemade root beer, the dairy specialist had wondered how yogurt would taste after the gas bubbled through it. Lynn Ogden, professor of food science, first tasted the sensation of carbonated yogurt after he threw a block of dry ice into a bucket of yogurt more than 20 years ago. Also, the Milken Institute's Mind to Market Study recognized BYU as seventh in the world for turning research into products for the marketplace, based on licensing income relative to research expenditures. The carbonated yogurt technology is the university's latest successful combination of academic research with commercial success - BYU is fifth in the nation for generating licensing revenue per million dollars of research, according to the latest data available from the Association of University Technology Managers. Fizzix (TM), an extension of Yoplait's Go-GURT brand that comes in a tube, adds a tangy tingle to the traditional fruity flavor of yogurt that will " fizzify " the tongues of the 8- to 12-year-olds the company is targeting. As my grandpa used to say “if the yogurt doesn’t have the whey in it, then it’s not yogurt” and he lived to be 102.A BYU professor invented the "zing" in General Mills ' new carbonated yogurt product, now available in stores all over the country. Strained yogurt (AKA Greek yogurt) is great, but sheep’s milk yogurt has many benefits that should not be overlooked. Check this post for more information on that. Nutritionally it appears that regular sheep’s milk yogurt is superior according to data from Preventative Medicine and Nutrition Clinic of the University of Crete. Let’s not forget that whey is actually a source of vitamins and minerals. It was more of a luxury item and made when there was too much milk left over. The strained yogurt we all know as Greek yogurt, also was present, it was known as “bag” (sakoulas) yogurt because it was strained in muslin bags. This combination was often served as breakfast or as a light evening meal. Which is why it was often served with a bit of honey and some bread. This yogurt is creamy, rich and yes even more tart than the “Greek” yogurt. It is usually made in those ceramic containers with the layer of skin on top (see photo above). So here is what real Greek yogurt is: the most common form and the most traditional yogurt in Greece is regular full-fat sheep’s milk yogurt. Then the flavors were added in, blueberry, lemon meringue and the list goes on and on. Other companies started making their own Greek yogurt, either the right way by straining it or the wrong way by adding thickeners. This yogurt is basically yogurt that has been strained numerous times getting rid of much of the whey and resulting in a creamy consistency. initially directly from Greece and called it Greek yogurt. Right? Wrong.Īctually it was most likely called Greek, because a Greek company known as Fage was one of the first companies to bring this type of strained yogurt to the U.S. Right? It’s that thick, strained yogurt that has lot more protein than regular yogurt. Of course for a few years now everyone knows what Greek yogurt is. Since I’m here to clarify what a real Mediterranean diet is, I am taking the opportunity to explain what a real Greek yogurt is. See that layer of skin on the surface of the yogurt? That’s what I’m talking about.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |