Yogurt Trivia Quiz Questions With Answers
Trivia quiz questions with answers about yogurt.
Yogurt Trivia Quiz Questions With Answers
What is yogurt?
A: Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of
The bacteria used to make yogurt are known as what?
A: Yogurt cultures.
Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to do what?
A: To give yogurt its texture and characteristic tart flavor.
The milk used may be what?
A: Homogenized or not, even pasteurized or raw.
Each type of milk produces substantially what?
A: Different results.
To produce yogurt, milk is first what?
A: Heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds.
After heating, the milk is allowed to what?
A: Cool to about 45 °C (113 °F).
What is now mixed in?
A: The bacterial culture.
That temperature of 45 °C is maintained for how long?
A: 4 to 12 hours to allow fermentation to occur.
Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated where?
A: On the surface of a plant.
Milk may have become spontaneously and unintentionally exposed to it through contact with what?
The origins of yogurt are unknown, but it is thought to have been
A: In Mesopotamia around 5000 BC.
In ancient Indian records, the combination of yogurt and
is called what?
A: The food of the gods".
Persian traditions hold that "Abraham
owed his fecundity and longevity to the regular ingestion of what?
The cuisine of ancient Greece
included a dairy product known as oxygala which is believed to have been what?
A: A form of yogurt.
Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with what?
A: Honey, similar to the way thickened Greek yogurt is eaten today.
The oldest writings mentioning yogurt are attributed to whom?
A: Pliny the Elder.
Pliny once remarked what?
A: That certain barbarous nations knew how "to thicken the milk into a substance with an agreeable acidity".
The earliest yogurts were probably spontaneously fermented by wild bacteria in what?
Some accounts suggest that Indian emperor Akbar's cooks would flavor yogurt with what?
A: Mustard seeds and cinnamon.
Until the 1900s, yogurt was a staple in diets of people in what?
A: The Russian Empire.
Who first examined the microflora of the Bulgarian yogurt?
A: Stamen Grigorov (1878–1945), a Bulgarian student of
In 1905, he described it as consisting of what?
A: A spherical and a rod-like lactic acid-producing bacteria.
In 1907, the rod-like bacterium was called what?
A: Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus).
The Russian Nobel laureate and biologist Ilya Mechnikov, hypothesized that regular consumption of yogurt was responsible for what?
A: The unusually long life spans of Bulgarian peasants.
Believing Lactobacillus to be essential for good health, Mechnikov worked to do what?
A: Popularize yogurt as a foodstuff throughout Europe
Who industrialized the production of yogurt?
A: Isaac Carasso.
, Carasso, who was from Ottoman Salonika, started a small what?
A: Yogurt business in Barcelona, Spain.
What did he name the business?
A: He named the business Danone ("little Daniel") after his son.
The brand later expanded to the United States under what Americanized version of the name?
yogurt with added
A: The Radlická Mlékárna dairy in Prague.
When was yogurt introduced to the United States?
A: In the first decade of the twentieth century.
Yogurt was popularized by whom, at the Battle Creek Sanitarium, where it was used both orally and in enemas?
A: John Harvey Kellogg.
Yogurt's popularity in the United States was enhanced in the
s, when it was presented as a what?
A: A health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont.
By the late 20th century, yogurt had become a common
item and Colombo Yogurt was sold in
A: General Mills, which discontinued the brand in 2010.
Because it may contain live cultures, yogurt is often associated with what?
A: Probiotics, which have been postulated as having positive effects on immune, cardiovascular or metabolic health.
But high-quality clinical evidence is insufficient to conclude what?
A: That consuming yogurt lowers the risk of
or otherwise improves health.
Tzatziki or cacık is a meze made with yogurt and what?
A: Cucumber, olive
oil and fresh mint or dill
Dahi is a yogurt from where?
A: The Indian subcontinent, known for its characteristic taste and consistency.
Sweet yogurt (mishti doi or meethi dahi) is common where?
A: In eastern parts of India, made by fermenting sweetened milk.
While cow's milk is considered sacred and is currently the primary ingredient for yogurt, what were widely used in the past, and valued for the fat content?
A: Goat and buffalo milk.
Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in what?
A: Bamboo tubes.
Yogurt is common in Nepal, where it is served as what?
A: Both an appetizer and dessert.
Locally called dahi, it is a part of the Nepali culture, used in what?
A: Local festivals, marriage ceremonies, parties,
occasions, family gatherings, and so on.
In Tibet, what is made into yogurt (and butter and
A: Yak milk.
In Northern Iran, Mâst Chekide is a variety of kefir yogurt with what?
A: A distinct sour taste.
Ashe-Mâst is a what?
A: Warm yogurt soup with fresh herbs, spinach and lentils.
Even the leftover water extracted when straining yogurt is cooked to make what?
A: A sour cream sauce called kashk, which is usually used as a topping on soups and stews.
Tarator and Cacık are what, made from yogurt during summertime in eastern Europe?
A: Cold soups.
Tzatziki in Greece and milk salad in Bulgaria are what?
A: Thick yogurt-based salads similar to tarator.
Jameed, yogurt salted
and dried to preserve it, is consumed where?
A: In Jordan.
Zabadi is the type of yogurt made where?
A: In Egypt, usually from the milk of the
It is particularly associated with Ramadan fasting, as it is thought to what?
A: Prevent thirst during all-day fasting.
To offset its natural sourness, yogurt is also sold how?
A: Sweetened and flavored or in containers with fruit or fruit jam on the bottom.
The two styles of yogurt commonly found in the grocery store are what?
A: Set-style yogurt and Swiss-style yogurt.
Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is what?
A: Stirred prior to packaging.
Either may have what, added to increase sweetness?
Large amounts of sugar are often used in what?
A: Commercial yogurt.
Some yogurts contain added modified “what”, to create thickness and creaminess artificially at lower cost?
A: Starch, pectin (found naturally in fruit), and/or gelatin.
This type of yogurt is also marketed under the name Swiss-style, although it is unrelated to what?
A: The way yogurt is eaten in Switzerland.
Some yogurts, often called "cream line", are made with what?
A: Whole milk which has not been homogenized so the cream rises to the top.
In the UK, Ireland, France and United States, sweetened, flavored yogurt is common, typically sold how?
A: In single-serving plastic cups.
In the early twenty-first century yogurt flavors inspired by “what”, have been available?
A: Desserts, such as chocolate or cheesecake.
There is concern about the health effects of sweetened yogurt, due to its what?
A: High sugar content.
Strained yogurt has been strained through a filter, traditionally made of what?
A: Muslin and more recently of paper or non-muslin cloth.
This removes the what?
A: The whey, giving a much thicker consistency.
Yogurt that has been strained to filter or remove the whey is known as what, in Middle Eastern countries?
It has a consistency between that of what?
A: Yogurt and cheese.
It may be used for sandwiches where?
A: In Middle Eastern countries.
Why are some types of strained yogurts boiled in open vats first?
A: So that the liquid content is reduced.
Strained yogurt is also enjoyed in Greece and is the main component of what?
What is it?
A: It is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt, and, optionally, mashed garlic.
In North America and Britain, strained yogurt is commonly called what?
A: Greek yogurt.
In Britain the name "Greek" may only be applied to yogurt made where?
A: In Greece.
Solids can be increased by adding what?
A: Dried milk.
The yogurt-making process provides what two significant barriers to pathogen growth?
A: Heat and acidity (low pH).
Both are necessary to ensure what?
A: A safe product.