Editing Yogurt (section)

==History==
Analysis of the ''L. delbrueckii'' subsp. ''bulgaricus'' genome indicates that the bacterium may have originated on the surface of a plant.<ref>{{cite web|url=http://www.international.inra.fr/press/lactobacillus_genome_sequence_in_yogurt|archive-url=https://web.archive.org/web/20060823084528/http://www.international.inra.fr/press/lactobacillus_genome_sequence_in_yogurt|url-status=dead|archive-date=23 August 2006|title=The sequence of the lactobacillus genome in yogurt unveiled|date=16 June 2006|access-date=16 January 2012}}</ref> Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals.<ref>{{cite web| url=http://www.livescience.com/10502-yogurt-culture-evolves.html| title=Yogurt Culture Evolves| date=9 June 2006| publisher=livescience.com | access-date=16 January 2012}}</ref> 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.<ref>{{Cite web |url=https://www.courrierinternational.com/article/2015/03/04/le-yaourt-du-lait-qui-a-vu-du-pays |title=Le yaourt, du lait qui a vu du pays |work=Courrier International |date=2 June 2022 |language=fr |access-date=1 May 2025 |url-access=subscription}}</ref> They most likely found out how to [[Fermentation|ferment]] milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times.<ref>{{Cite web |url=https://www.bbc.com/travel/article/20180110-the-country-that-brought-yoghurt-to-the-world |title=The country that brought yoghurt to the world |first=Madhvi |last=Ramani |website=BBC |date=11 January 2018 |access-date=1 May 2025}}</ref><ref>[https://www.danoneinstitute.org/wp-content/uploads/2020/12/Book-Yogurt-Ancient-Food-2018_en.pdf Yogurt, ancient food in the 21st century page 29]</ref>
[[File:Turkish strained yogurt.jpg|thumb|Unstirred Turkish {{lang|tr|Süzme Yoğurt}} ([[strained yogurt]]), with a 10% fat content]]

The cuisine of [[Ancient Greek cuisine|ancient Greece]] included a [[dairy product]] known as [[oxygala]] ({{lang|grc|οξύγαλα}}) which was a form of yogurt.<ref>{{cite book | author-link = Andrew Dalby | vauthors = Dalby A | date = 1996 | title = Siren Feasts: A History of Food and Gastronomy in Greece | location = London | publisher = Routledge | page = 66 | isbn = 0-415-15657-2 }}</ref><ref name=" Alcock 2006">{{cite book |title= Food in the Ancient World |last= Alcock |first= Joan Pilsbury | name-list-style = vanc|year= 2006 |publisher= Greenwood Publishing Group |isbn=9780313330032 |quote= Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into ... |page=83 }}</ref><ref name=" Hoffman 2004 ">{{cite book |title=The Olive and the Caper: Adventures in Greek Cooking |url=https://archive.org/details/olivecaper00susa |url-access=registration |last= Hoffman |first= Susanna | name-list-style = vanc|year= 2004 |publisher= Workman Publishing |isbn=9780761164548 |quote=...something like yogurt was known to Greeks since classical times&nbsp;– a sort of thickened sour milk called Pyriate or oxygala. Oxi meant "sour" or "vinegar"; gala, "milk". Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today. |page= [https://archive.org/details/olivecaper00susa/page/471 471] }}</ref><ref name="Adamson 2008">{{cite book |title= Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia |last= Adamson |first= Melitta Weiss | name-list-style = vanc|year= 2008 |publisher= ABC-CLIO |isbn=9780313086892 |quote= Oxygala, however, a form of yogurt, was eaten and sometimes mixed with honey. Ancient Greek and Roman cuisine did not rely on non-cultured milk products, which can be explained in part because without refrigeration milk becomes sour ... |page= 9 }}</ref> [[Galen]] (AD 129&nbsp;– {{c.|200}}/{{c.|216}}) mentioned that oxygala was consumed with [[honey]], similar to the way thickened Greek yogurt is eaten today.<ref name="Adamson 2008"/><ref name=" Hoffman 2004"/> The oldest writings mentioning yogurt are attributed to [[Pliny the Elder]], who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity".<ref>''The Natural History of Pliny'', tr. [[John Bostock (physician)|John Bostock]], [[Henry Thomas Riley]], London: Bell, 1856–93, Volume 3 (book 11, section 239), [https://books.google.com/books?id=A0EMAAAAIAAJ&pg=PA84&lpg=PA84 p. 84]: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavor, as well as a rich butter".</ref> The use of yogurt by medieval [[Turkic peoples|Turks]] is recorded in the books ''[[Dīwān Lughāt al-Turk]]'' by [[Mahmud Kashgari]] and ''[[Kutadgu Bilig]]'' by [[Yusuf Has Hajib]] written in the 11th century.<ref name="toygar">{{cite book |last=Toygar |first=Kamil | name-list-style = vanc|year=1993 |title=Türk Mutfak Kültürü Üzerine Araştırmalar |url=https://books.google.com/books?id=Ai61AAAAIAAJ|publisher=Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı |page=29 |isbn=9789757878001 |access-date=11 August 2009}}</ref><ref name="ogel">{{cite book |last=Ögel |first=Bahaeddin | name-list-style = vanc |year=1978 |title=Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü |url=https://books.google.com/books?id=NuvVUlWbikYC|publisher=Kültür Bakanlığı Yayınları |page=35 |access-date=11 August 2009}}</ref> Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks.<ref name="toygar" /><ref name="ogel" /> The earliest yogurts were probably spontaneously [[Fermentation (food)|fermented]] by wild bacteria in goat skin bags.<ref>{{cite web| first = Antonello | last = Biancalana | name-list-style = vanc | url=http://www.diwinetaste.com/dwt/en2004107.php |title=Yogurt – Aquavitae |publisher=DiWineTaste |access-date=21 February 2012}}</ref>

Some accounts suggest that [[Mughal India]]n emperor [[Akbar]]'s cooks would flavor yogurt with mustard seeds and cinnamon.<ref name="books.google">{{cite book |last=Coyle |first=L. Patrick | name-list-style = vanc|year=1982 |title=The World Encyclopedia of Food |url=https://archive.org/details/trick00lpat |url-access=registration |publisher=Facts On File Inc. |page=[https://archive.org/details/trick00lpat/page/763 763] |isbn=978-0-87196-417-5 |access-date=11 August 2009}}</ref> Another early account of a European encounter with yogurt occurs in French clinical history: [[Francis I of France|Francis I]] suffered from a severe [[diarrhea]] which no French doctor could cure. His ally [[Suleiman the Magnificent]] sent a doctor, who allegedly cured the patient with yogurt.<ref name="books.google" /><ref>{{cite book |last=Rosenthal |first=Sylvia Dworsky | name-list-style = vanc|year=1978 |title=Fresh Food |url=https://books.google.com/books?id=6ZwvAAAAYAAJ |publisher=Bookthrift Co. |page=157 |isbn=978-0-87690-276-9 |access-date=11 August 2009}}</ref> The grateful king told many of the food that had cured him.

Until the 1900s, yogurt was a staple in diets of people in the [[Russian Empire]] (and especially Central Asia and the [[Caucasus]]), Western Asia, [[South Eastern Europe]]/[[Balkans]], Central Europe, and the [[Indian subcontinent]]. [[Stamen Grigorov]] (1878–1945), a Bulgarian student of medicine in [[Geneva]], first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called ''Bacillus bulgaricus'' (now [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']]). The Russian [[biologist]] and [[Nobel laureate]] [[Ilya Mechnikov]], from the [[Institut Pasteur]] in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of [[Bulgarians|Bulgarian]] peasants.<ref>{{cite journal | vauthors = Brown AC, Valiere A | title = Probiotics and medical nutrition therapy | journal = Nutrition in Clinical Care | volume = 7 | issue = 2 | pages = 56–68 | date = 1 January 2004 | pmid = 15481739 | pmc = 1482314 }}</ref> Believing ''[[Lactobacillus]]'' to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.

Industrialization of yogurt production is credited to [[Isaac Carasso]], who, in 1919, started a small yogurt business in [[Barcelona]], Spain, naming the business [[Groupe Danone|Danone]] ("little Daniel") after his son.<ref name="bramen">{{cite magazine |author1=Lisa Bramen |title=Yogurt pioneer dies at 103 |url=https://www.smithsonianmag.com/arts-culture/yogurt-pioneer-dies-at-103-59385521/ |magazine=Smithsonian Magazine |access-date=7 January 2024 |date=26 May 2009}}</ref> The brand later expanded to the United States under an Americanized version of the name, [[Dannon]].<ref name=bramen/> Yogurt with added fruit [[jam]] was patented in 1933 by the Radlická Mlékárna dairy in [[Prague]].<ref>{{cite web|url=http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan|title=První ovocný jogurt se narodil u Vltavy|date=23 July 2002| publisher=ekonomika.idnes.cz | access-date=27 April 2009|language=cs }}</ref>

Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by [[Élie Metchnikoff]]'s ''The Prolongation of Life; Optimistic Studies'' (1908); it was available in tablet form for those with digestive intolerance and for home culturing.<ref>{{cite report| url=https://books.google.com/books?id=uuJIAAAAMAAJ&q=yogurt&pg=PA206|  title=Annual report of the Agricultural Experiment Station of the University of Wisconsin| pages=29, 197, 205–206 |volume= 25–26 |edition=1907–09}}</ref> It was popularized by [[John Harvey Kellogg]] at the [[Battle Creek Sanitarium]], where it was used both orally and in [[enemas]],<ref>{{Cite web|title=Dr. John Harvey Kellogg|url=http://www.museumofquackery.com/amquacks/kellogg.htm|date=20 April 2010|access-date=2023-01-02|website=www.museumofquackery.com}}</ref> and later by [[Armenians|Armenian]] immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in [[Andover, Massachusetts]], in 1929.<ref name="urlThe Massachusetts Historical Society | Object of the Month">{{cite web |url=http://www.masshist.org/objects/2004june.cfm |title=Object of the Month |website=The Massachusetts Historical Society |date=June 2004 }}</ref><ref name=urlColombo>{{cite web|url=http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624|title=Colombo Yogurt&nbsp;– First U.S. Yogurt Brand – Celebrates 75 Years|website=Business Wire|date=13 May 2004|access-date=24 February 2009|archive-date=4 October 2013|archive-url=https://web.archive.org/web/20131004231744/http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624|url-status=dead}}</ref>

Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "[[Matzoon|madzoon]]" which was later changed to "yogurt", the [[Turkish language]] name of the product, as Turkish was the [[lingua franca]] between immigrants of the various [[Near East]]ern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a [[health food]] by scientists like Hungarian-born bacteriologist [[Stephen A. Gaymont]].<ref name="Oxford">{{cite book | last = Smith | first = Andrew | date = 2013 | title = The Oxford Encyclopedia of Food and Drink in America | volume = 2 | page = 644 | publisher = Oxford University Press | isbn = 9780199739226 }}</ref> Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $1&nbsp;million per year.<ref>{{cite book |last1=Denker |first1=Joel | name-list-style = vanc|title=The World on a Plate: A Tour Through the History of America's Ethnic Cuisine |date=2003 |publisher=University of Nebraska Press |url=https://books.google.com/books?id=S_x6nrkcoUkC&pg=PA36|isbn=0803260148 }}</ref> By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to [[General Mills]], which discontinued the brand in 2010.<ref>{{cite news | title=General Mills to discontinue producing Colombo Yogurt | date=29 January 2010 | url=http://www.eagletribune.com/local/x338297210/General-Mills-to-discontinue-producing-Colombo-Yogurt | archive-url=https://web.archive.org/web/20110528053724/http://www.eagletribune.com/local/x338297210/General-Mills-to-discontinue-producing-Colombo-Yogurt | url-status=dead | archive-date=28 May 2011 | work=Eagle-Tribune | access-date=29 April 2010 }}</ref>