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Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in
Levantine Levantine may refer to: * Anything pertaining to the Levant, the region centered around modern Syria, Lebanon, Israel, Palestine, and Jordan, including any person from the Levant ** Syria (region), corresponding to the modern countries of the Lev ...
,
Eastern Mediterranean Eastern Mediterranean is a loose definition of the eastern approximate half, or third, of the Mediterranean Sea, often defined as the countries around the Levantine Sea. It typically embraces all of that sea's coastal zones, referring to communi ...
,
Middle Eastern The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (European ...
, Central Asian and
South Asian South Asia is the southern Subregion#Asia, subregion of Asia, which is defined in both geography, geographical and culture, ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, ...
cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, and creamier than unstrained. Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. Thickeners such as
pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of ...
,
locust bean gum Locust bean gum (LBG, carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent (gelling agent) in food technology. Production Locust bean gum is extra ...
, starches or guar gum may also be used to thicken yogurts. In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the
lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
, strained yogurt is lower in sugar than unstrained yogurt. It was reported in 2012 that most of the growth in the $4.1 billion American yogurt industry came from the strained yogurt sub-segment, typically marketed as "Greek yogurt". In the US, there is no legal or standard definition of Greek yogurt, and yogurt thickened with thickening agents may also be sold as "Greek yogurt".


Name

In its places of origin, strained yogurt has two kinds of names: those which explicitly mention how it is made, meaning literally "strained" from Turkish Language or "hung" or "bag" yogurt; and those with a special name. In English, strained yogurt only became well known outside of immigrant communities in the 1980s, when it was imported into the United Kingdom by the Greek company Fage, under the brand name "Total". Starting in the 1980s, essentially all yogurt in the UK called "Greek yogurt" was strained yogurt made in Greece. Since then, "Greek yogurt" has meant "strained yogurt" in English.


Geographical variations


Central Asia

In the cuisines of many Iranian,
Baloch Baloch, also spelled Baloch, Beluch and in other ways, may refer to: * Baloch people, an ethnic group of Pakistan, Iran and Afghanistan * Baluch, a small itinerant community of Afghanistan * Balouch, Azad Kashmir, a town in Pakistan * Baloch (s ...
, and
Turkic Turkic may refer to: * anything related to the country of Turkey * Turkic languages, a language family of at least thirty-five documented languages ** Turkic alphabets (disambiguation) ** Turkish language, the most widely spoken Turkic language * ...
people (e.g. in
Azerbaijani Azerbaijani may refer to: * Something of, or related to Azerbaijan * Azerbaijanis * Azerbaijani language See also * Azerbaijan (disambiguation) * Azeri (disambiguation) * Azerbaijani cuisine * Culture of Azerbaijan The culture of Azerbaijan ...
,
Afghan Afghan may refer to: *Something of or related to Afghanistan, a country in Southern-Central Asia *Afghans, people or citizens of Afghanistan, typically of any ethnicity ** Afghan (ethnonym), the historic term applied strictly to people of the Pas ...
, Tatar,
Tajik Tajik, Tadjik, Tadzhik or Tajikistani may refer to: * Someone or something related to Tajikistan * Tajiks, an ethnic group in Tajikistan, Afghanistan and Uzbekistan * Tajik language, the official language of Tajikistan * Tajik (surname) * Tajik cu ...
, Uzbek, and other Central Asian cuisines), a type of strained yogurt called ''chak(k)a'' or ''suzma'' is consumed. It is obtained by draining
qatiq Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ''ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245. In order to make qatiq, boiled milk is fer ...
, a local yogurt variety. By further drying it, one obtains
qurut Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул' ...
, a kind of dry fresh cheese. Strained yogurt in Balochistan is called ''sheelanch'' and is used for making dips served with dates, or served as a side dish.


West Asia and East Mediterranean

Strained yogurt is known as ''labneh'' (''labna'', ''labni'', ''lebni'', or ''labani''; Arabic: لبنة) in the Levant, Egypt, and the
Arabian Peninsula The Arabian Peninsula, (; ar, شِبْهُ الْجَزِيرَةِ الْعَرَبِيَّة, , "Arabian Peninsula" or , , "Island of the Arabs") or Arabia, is a peninsula of Western Asia, situated northeast of Africa on the Arabian Plate ...
. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored under
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
. Labneh is a popular mezze dish and sandwich ingredient. A common sandwich in the Middle East is one of labneh, mint, thyme, and olive on pita bread. The flavor depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavor. Also the quality of
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
topping influences the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf countries. Labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip.Debra Kamin
Tourist tip #242:Labheh
Haaretz ''Haaretz'' ( , originally ''Ḥadshot Haaretz'' – , ) is an Israeli newspaper. It was founded in 1918, making it the longest running newspaper currently in print in Israel, and is now published in both Hebrew and English in the Berliner f ...
It is usually eaten in a fashion similar to
hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...
, spread on a plate and drizzled with olive oil and often, dried mint. It is also often paired as a dip with the mixed herb blend za'atar.
Bedouin The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and A ...
also produce a dry, hard labneh (''labaneh malboudeh'', similar to Central Asian
qurut Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул' ...
) that can be stored. Strained labneh is pressed in cheese cloth between two heavy stones and later sun dried. This dry labneh is often eaten with
khubz Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countri ...
(Arabic bread), in which both khubz and labneh are mixed with water, animal fat, and salt, and rolled into balls. Labneh is the main ingredient in
jameed Jameed (Arabic: جميد, literally "hardened") is a Beduin- Jordanian food (mainly the Levant, Iraq, Arabia, Balochistan and Afghanistan) consisting of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to mak ...
, which is in turn used in
mansaf Mansaf ( ar, منسف) is a traditional Jordanian dish made of Lamb and mutton, lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish ...
, the national dish of Jordan. ''Labaneh bil zayit'', "labaneh in oil", consists of small balls of dry labneh kept under oil, where it can be preserved for over a year. As it ages it turns more sour. In Egypt, it is eaten with savory accompaniments such as olives and oil, and also with a sweetener such as honey, as a snack or breakfast food. Areesh cheese (or arish, ar, جبنة قريش) is a type of cheese that originated in Egypt.
Shanklish Shanklish ( ''shanklīsh'' or شنغليش ''shanghlīsh''), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine. Shanklish is made by curdling yoghurt, straining it ...
, a fermented cheese, is made from areesh cheese. Arish cheese is made from yogurt heated slowly until it curdles and separates, then placed in cheesecloth to drain. It is similar in taste to ricotta. The protein content of Areesh cheese is 17.6%. As in Greece, strained yogurt is widely used in Cypriot cuisine both as an ingredient in recipes as well as on its own or as a supplement to a dish. In Cyprus, strained yogurt is usually made from sheep's milk. Strained yogurt in Iran is called ''mâst chekide'' and is usually used for making dips, or served as a side dish. In Northern Iran, ''mâst chekide'' is a variety of kefir with a distinct sour taste. It is usually mixed with fresh herbs in a pesto-like purée called
delal Delal, Zakho Bridge, Pira Delal or Pirdí Delal ("The Bridge Delal" in Kurdish), informally known also as ''Pira Berî,'' is an ancient stone bridge over the Khabur river in the town of Zakho, in the Kurdistan Region of Iraq. The bridge is about ...
. Yogurt is a side dish to all Iranian meals. Strained yogurt is used as dips and various appetizers with multitudes of ingredients: cucumbers, onions, shallots, fresh herbs (dill, spearmint, parsley, cilantro), spinach, walnuts, zereshk, garlic, etc. The most popular appetizers are
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
or
eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...
borani, ‘'Mâst-o-Khiâr'’ with cucumber, spring onions and herbs, or ‘'Mâst-Musir'’ with wild shallots. In Turkey, strained yogurt is known as ''süzme yoğurt'' ("strained yogurt") or ''kese yoğurdu'' ("bag yogurt"). Water is sometimes added to it in the preparation of cacık, when this is not eaten as a meze but consumed as a beverage. Strained yogurt is used in Turkish mezzes and dips such as haydari. In Turkish markets, labne is also a popular dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like mascarpone. In Armenia, strained yogurt is called ''kamats matzoon''. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks.


Indian subcontinent

In the Indian subcontinent, regular unstrained yogurt (''curd''), made from cow or water buffalo milk, is often sold in disposable clay bowls called
kulhar A ''kulhar'' (Hindi: कुल्हड़ and Urdu: کلہڑ) or ''kulhad'', sometimes called a ''shikora'', is a traditional handle-less clay cup from South Asia that is typically unpainted and unglazed, and meant to be disposable. The most inter ...
. Kept for a couple of hours in its clay pot, some of the water evaporates through the unglazed clay's pores. It also cools the curd due to evaporation. But true strained yogurt, ''chakka'', is made by draining the yogurt in a (preferably muslin) cloth. Shrikhand is a dish made with chakka, sugar, saffron, cardamom, pureed or diced fruit and nuts mixed in; it is often eaten with
poori Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''bha ...
. It is particularly popular in the states of Gujarat and
Maharashtra Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union te ...
, where dairy producers market shrikhand in containers. ''Chakka'' is also eaten in Pashtun-dominated regions of Pakistan with rice and meat dishes.


South-Eastern Europe

Strained yogurt () is used in
Greek food Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, oliv ...
mostly as the base for tzatziki dip and as a dessert, with
honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
, sour cherry syrup, or spoon sweets often served on top. A few savory Greek dishes also use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep milk. Fage International S.A. began straining cow milk yogurt for industrial production in Greece in 1975, which is when it launched its brand "Total". In Albania, strained yogurt is called "salcë kosi" (''yogurt sauce''). Yogurt is drained in a cloth sack from few hours to overnight. The water released from this process is called "hirrë" and can be used to preserve cheese or as a drink. The strained yogurt itself is used in dishes in
Albanian Albanian may refer to: *Pertaining to Albania in Southeast Europe; in particular: **Albanians, an ethnic group native to the Balkans **Albanian language **Albanian culture **Demographics of Albania, includes other ethnic groups within the country ...
cuisine and is eaten either plain or with added elements such as dill, garlic, cucumber, nuts or olive oil. In Bulgaria, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "tsedeno kiselo mlyako" ( bg, цедено кисело мляко), and is used in a variety of salads and dressings. Another similar product is "katak" ( bg, катък), which is often made from sheep or goat milk. A variety of strained yogurt called "basa" is a traditional variety of cheese from the region of
Lika Lika () is a traditional region of Croatia proper, roughly bound by the Velebit mountain from the southwest and the Plješevica mountain from the northeast. On the north-west end Lika is bounded by Ogulin-Plaški basin, and on the south-east by ...
in Croatia. In Serbia and North Macedonia, it is also known as kiselo mleko (кисело млеко). In southern Serbia, fermented with peppers, it is known as vurda.


Northern Europe

A type of strained yogurt named ymer is available in Denmark. In contrast to the Greek and Turkish variety, only a minor amount of whey is drained off in the production process. Ymer is traditionally consumed with the addition of ''ymerdrys'' (lit.: ymer-sprinkle), a mixture of roasted bread crumbs of ''
rugbrød () is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...
'' rye bread mixed with brown sugar. Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yogurt topped with muesli and
maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple tree ...
is often served at brunch in cafés in Denmark. Strained yogurt is known as ''hangop'', literally meaning 'hang up' in the Netherlands. It is a traditional dessert. ''Hangop'' may also be made using buttermilk.


United Kingdom

In March 2020, it was reported that strained yogurt makes up 28% of the value of the "natural yogurt" category in the UK. In the UK, strained yogurt can only be marketed as "Greek" if made in Greece. Strained cow-milk yogurt not made in Greece is typically sold as "Greek style" or "Greek recipe" for marketing reasons, typically at lower prices than yogurt made in Greece. Among "Greek style" yogurts, there is no distinction between those thickened by straining and those thickened through additives. In September 2012, Chobani UK began to sell yogurt made in the United States as "Greek yogurt". FAGE, a company that manufactures yogurt in Greece and sells it in the UK, filed a
passing-off Passing off is a common law tort which can be used to enforce unregistered trade mark rights. The tort of passing off protects the Goodwill (accounting), goodwill of a trader from misrepresentation. The law of passing off prevents one trader f ...
claim against Chobani in the UK High Court, claiming that UK consumers understood "Greek" to refer to the country of origin (similar to " Belgian beer"); Chobani's position was that consumers understood "Greek" to refer to a preparation (similar to " French toast"). Both companies relied on surveys to prove their point; FAGE also relied on the previous industry practice of UK yogurt makers not to label their yogurt as "Greek yogurt". Ultimately Mr Justice Briggs found in favor of FAGE and granted an
injunction An injunction is a legal and equitable remedy in the form of a special court order that compels a party to do or refrain from specific acts. ("The court of appeals ... has exclusive jurisdiction to enjoin, set aside, suspend (in whole or in pa ...
preventing Chobani from using the name "Greek yogurt". In February 2014, this decision was upheld on
appeal In law, an appeal is the process in which cases are reviewed by a higher authority, where parties request a formal change to an official decision. Appeals function both as a process for error correction as well as a process of clarifying and ...
. Greece may now seek to protect the marketing term, "Greek yogurt", across the entire EU under
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
rules. In May 2020, British dairy company
Yeo Valley The River Yeo (often referred to as the Congresbury Yeo, after the village of Congresbury, through which it flows, to avoid confusion with other similarly named rivers) is a river which flows through North Somerset, England. River course T ...
entered the market with an organic product called "Super Thick Kerned Yogurt. The "kerned yogurt" label was the first of its kind, coined in reference to an archaic Somerset term meaning "thickened", which is predominantly used in relation to dairy products. A product called "Lindahls Kvarg" was launched by Nestlé in 2018, and described as "Sweden’s No. 1 Quark".
Quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...
is a type of high-protein strained curd cheese widely used in Swedish cooking. The company Bio-tiful launched its kefir-quark blend, containing live cultures and protein. Since 2015, Arla has sold its own skyr product marketed as "Icelandic style yogurt".


North America

In Mexico, the thick yogurt '' jocoque seco'' was popularized by local producers of Lebanese origin and is widely available. Strained yogurt typically marketed as "Greek yogurt" has become popular in the United States and Canada, where it is often used as a lower-calorie substitute for sour cream or crème fraîche. Celebrity chef Graham Kerr became an early adopter of strained yogurt as an ingredient, frequently featuring it (and demonstrating how to strain plain yogurt through a coffee filter) on his eponymous 1990 cooking show, as frequently as he had featured clarified butter on ''The Galloping Gourmet'' in the late 1960s. In 2015, food market research firm Packaged Facts reported that Greek yogurt has a 50 percent share of the yogurt market in the United States. There are numerous "Greek yogurt" brands in North America. FAGE began importing its Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008.
Chobani Chobani is an American food company specializing in strained yogurt. The company was founded in 2005 by Hamdi Ulukaya, a Turkish businessman. Chobani sells thick, Greek-style yogurt with a higher protein content than traditional yogurt and is one ...
, based in New Berlin, New York, began marketing its Greek-style yogurt in 2007. The Voskos brand entered the US market in 2009 with imported Greek yogurt products at 10%, 2%, and 0% milkfat. Stonyfield Farms, owned by Groupe Danone, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing a non-organic Dannon Oikos Greek Yogurt in 2011 and also produced a now discontinued blended Greek-style yogurt under the Activia Selects brand; Dannon Light & Fit Greek nonfat yogurt was introduced in 2012, and Activia Greek yogurt was re-introduced in 2013. General Mills introduced a Greek-style yogurt under the Yoplait brand name in early 2010, which was discontinued and replaced by Yoplait Greek 100 in August 2012. Activia Greek yogurt was re-introduced in 2013, and in July 2012 took over US distribution and sales of Canadian Liberté's Greek brands. In Canada, Yoplait was launched in January 2013, and is packaged with toppings.


Production

The characteristic thick texture and high protein content are achieved through either or both of two processing steps. The milk may be concentrated by ultrafiltration to remove a portion of the water before addition of yogurt cultures. Alternatively, after culturing, the yogurt may be centrifuged or membrane-filtered to remove whey, in a process analogous to the traditional straining step. Brands described as "strained" yogurt, including Activia Greek, Chobani, Dannon Light & Fit Greek, Dannon Oikos, FAGE, Stonyfield Organic Oikos, Trader Joe's, and Yoplait have undergone the second process. Process details are highly guarded trade secrets. Other brands of Greek-style yogurt, including Yoplait and some store brands, are made by adding milk protein concentrate and thickeners to standard yogurt to boost the protein content and modify the texture. The liquid resulting from straining yogurt is called "acid whey" and is composed of water, yogurt cultures, protein, a slight amount of
lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
, and lactic acid. It is costly to dispose of. Farmers have used the whey to mix with animal feed and fertilizer. Using anaerobic digesters, it can be a source of methane that can be used to produce electricity.


Nutrition

Strained yogurt is a good source of protein, calcium,
iodine Iodine is a chemical element with the symbol I and atomic number 53. The heaviest of the stable halogens, it exists as a semi-lustrous, non-metallic solid at standard conditions that melts to form a deep violet liquid at , and boils to a vi ...
, and vitamin B12. Strained yogurt includes additional steps compared to conventional yogurt, where fermented milk is strained after coagulation to remove liquid whey and lactose, yielding higher protein content. Strained yogurt is required to have at least 5.6% protein content, relative to the 2.7% for unstrained yogurt. Strained yogurt has less sugar content than other yogurts.


Vitamins

Yogurt is a rich source of
dietary mineral In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (oxygen, hydrogen, carbon ...
s, with calcium, magnesium, potassium, phosphorus, and zinc higher in content than in milk. One negative aspect of strained yogurt is that there is greater vitamin loss through the straining process than typical yogurt; in particular, the water-soluble vitamins: vitamin C, thiamin,
riboflavin Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in ...
,
niacin Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient. It can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variet ...
, pantothenic acid,
biotin Biotin (or vitamin B7) is one of the B vitamins. It is involved in a wide range of metabolic processes, both in humans and in other organisms, primarily related to the utilization of fats, carbohydrates, and amino acids. The name ''biotin'', bor ...
, folic acid, and vitamin B12 as well as vitamin A in its beta-carotene form can be lost through the straining of liquid whey from yogurt.


Macronutrients

There are no standard regulations in the market to monitor or control the composition of concentrated yogurts. Carbohydrate, fat and protein contents in strained yogurts varied from 1–12, 0–20, and 3.3–11 grams per 100 grams, respectively. Concentrated yogurts contain higher final total solid content than regular yogurts, possibly prolonging shelf life compared to regular yogurts.


See also

* Yogurt * List of dairy products


References


External links


Strained yogurt recipes from Greece
{{DEFAULTSORT:Strained yogurt Arab cuisine Yogurts Central Asian cuisine Middle Eastern cuisine Balkan cuisine South Asian cuisine Fermented dairy products