Quality characteristics of natural yoghurts produced with lactulose supplementation

Abstract

The name of yogurt comes from the Turkish word: “ya-urt”, which literally means “sour milk”. Over 3000 years ago it was consumed by Babylonians, Egyptians and Hindus, to next come at the Turkish and Bulgarian tables. Previously it was prepared with sheep’s, buffalo’s, goat’s and cow’s milk. Nowadays yogurt is produced mainly from cow’s milk. Even in 20th century yogurt was sold in Sweden pharmacies, because it was known to have a good effect on health [1].