Yorgust
Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Ottoman Turkish: یوغورت, Turkish: yoğurt;[a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.[2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow’s milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.[3] Some countries also regulate which bacteria can be used: for example, in France,[4] a product can only be labeled as “yaourt” or “yoghourt” if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003).[5]
The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.[6][7]
Chobani
Chobani is an American food company specializing in strained yogurt. The company was founded in 2005 by Hamdi Ulukaya.[3][4][5][6][7] Chobani sells thick, Greek yogurt with a higher protein content than traditional yogurt and is one of the main companies to popularize this style of yogurt in the US.[8] The company has also expanded to non-dairy, plant-based products such as dairy-free vegan yogurt and oat milk. Chobani produces a variety of Greek yogurt products, oat drinks, and snacks.[9] Chobani’s yogurt’s market share in the U.S. rose from less than 1% in 2007 to more than 20% in 2021, and is the top-selling Greek yogurt brand in the United States and operates the largest yogurt facility in the world.[10] In April 2016, Chobani announced it was giving 10 percent of its ownership stake to its employees.[11][12][13]
In December 2023, Chobani entered the cold coffee market through the acquisition of La Colombe Coffee Roasters for $900 million.[14]
Initial Chobani yogurt flavors included plain, vanilla, strawberry, peach, and blueberry.[43] Later products included a yogurt-based condiment,[44] plant-based beverages with organic oats as well as milk and cream from the company’s yogurt-making process,[45] four flavors of iced coffee,[46] a nutritional shakes,[47] and probiotic yogurt and drinks.[48] Restaurants offering Chobani products include Tim Hortons.[49]