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Semi-protected edit request on 15 July 2021
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Change "When mold forms on yogurt it can not be scraped away like with cheese or other solid foods. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads."
Omit: "like with cheese or other solid foods." As it is partially misleading since with most solid foods mold penetrates deeper than it appears and can be slightly misleading. 74.37.87.94 (talk) 12:24, 15 July 2021 (UTC)
Done Commerce section problem
Section has to be rewritten, and nonsense about only "dead" yogurt allowed to be removed.
Literally from Codex Alimentarius given as the source, page 6 :
2.1 Fermented Milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modifi cation as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (iso-electric precipitation). These starter microorganisms shall be viable, active and abundant in the product to the date of minimum durability. If the product is heat treated after fermentation the requirement for viable microorganisms does not apply. Certain Fermented Milks are characterised by specific starter culture(s) used for fermentation as follows: Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Alternate Culture Yoghurt: Cultures of Streptococcus thermophilus and any Lactobacillus species. Acidophilus Milk: Lactobacillus acidophilus. Kefi r: Starter culture prepared from kefir grains, Lactobacillus kefiri, species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship. Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose-fermenting yeasts (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus). Kumys: Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces marxianus. Other microorganisms than those constituting the specifi c starter culture(s) specified above may be added. Pixius talk 13:44, 21 February 2022 (UTC)
References
Semi-protected edit request on 13 March 2022
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in the Production section, change "typicallyy" to "typically" JohnS2003 (talk) 14:41, 13 March 2022 (UTC)
Update for the out of date tagged end of Nutrition info
A 2021 study that appears well cited compiled a large metastudy of studies involving yogurt's impact on GI and other health, which was compelling, available for free in full through the United States NIH.
Since this is semi-protected, I'll leave the actual edit up to you all, but some stats: - 1000+ reviewed, 108 deemed well-run and controlled by independent review - spanning 1979-2014 - ca. 70% of the studies found a positive/meaningful outcome
Hope this helps. One article doesn't make something conclusive obviously, but it'd be nice to update that to 2021 and say something neutral about both sides of the results?
Link: https://pubmed.ncbi.nlm.nih.gov/32447398/
NLM Citation: Savaiano DA, Hutkins RW. Yogurt, cultured fermented milk, and health: a systematic review. Nutr Rev. 2021 Apr 7;79(5):599-614. doi: 10.1093/nutrit/nuaa013. PMID: 32447398; PMCID: PMC8579104. Sirsasana (talk) 13:59, 3 April 2022 (UTC)
- Thanks for the notice. I added content from that review to a new Health research section and to the Lactose intolerance section with this edit. Zefr (talk) 20:07, 3 April 2022 (UTC)
Edit-semi protected
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For the intro, please add the word “paste-like” next to food.2600:100C:A201:DA57:BC0A:206F:CC79:85EE (talk) 03:45, 7 May 2022 (UTC)
Not done for now: please establish a consensus for this alteration before using the {{edit semi-protected}}template. ScottishFinnishRadish (talk) 10:13, 7 May 2022 (UTC)