Talk:Yogurt

Non-dairy "yogurt"

Just because something looks like milk or even vaguely resembles milk in taste, doesn't mean it is milk and can be used to make yogurt, as defined in this article. By definition, yogurt is a fermented dairy product, whereby certain strains of bacteria digest the lactose in the milk and convert it to lactic acid. If manufacturers create an artificial concoction and call it "yogurt", it still doesn't mean it is yogurt, and in some jurisdictions it may be unlawful to label it as such. If the "milk" is made from plant sources, it does not contain lactose and cannot support the conventional lactic acid producing bacteria cultures.
If editors want to discuss non-dairy substitutes for yogurt, that discussion should be set apart in a separate section, or better, in a separate article. The two topics should not be interwoven, as this causes confusion, and imparts misinformation to the reader. — Quicksilver^{T @} 00:04, 28 March 2014 (UTC)

"If the "milk" is made from plant sources, it does not contain lactose and cannot support the conventional lactic acid producing bacteria cultures." Not trying to be a dick, but this suggests a lack of understanding. Lactic acid bacteria can ferment sugars besides lactose, unless you wish to proclaim that cabbage (as in kimchi) contains milk sugars. LAB can also ferment fructose and, to a lesser extent, sucrose. As to whether it should be called "yogurt" if it's made from non-dairy "milk," well that's just pointless semantics AFAIAC. This non-dairy section needs some work in order to be accurate. E.g.: "soymilk is suitable for the growth of lactic acid bacteria, especially bifidobacteria" http://xa.yimg.com/kq/groups/20852117/430457584/name/Revis%25C3%25A3o%2BSoccol.pdf 24.213.109.193 (talk) 13:52, 21 April 2014 (UTC)

Various commercial vegan yogurt starters seem to contain the exact strains of bacteria mentioned in the article for producing dairy yogurt: ie Lactobacillus bulgaricus and Streptococcus thermophilus, so the claim in the article that "it is not possible to produce genuine yogurt from plant sources with the same bacteria cultures used to convert milk into yogurt" seems to be fundamentally incorrect. I guess, one could argue still that the resulting product is not yogurt if it has not come from dairy milk. But, I don't think we can argue that non-dairy yogurt isn't yogurt because it is cultured using different bacteria, because that simply isnt true. 82.32.137.10 (talk) 07:26, 1 April 2015 (UTC)

More info on bacterial fermentation of milk

There is hardly any info on this .. please add for completeness .. Leningrad (talk) — Preceding undated comment added 07:05, 17 January 2015 (UTC)

Requested move No.?, 13 April 2014

The following discussion is an archived discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the proposal was not moved. WP:SNOW. So much snow. I really don't have the words for how not moved this is. --BDD (talk) 18:17, 14 April 2014 (UTC)

Yogurt → Yogurt / Yoghurt – We should include both spellings in the title, that would stop the controversy. 71.59.58.63 (talk) 15:43, 13 April 2014 (UTC)

Survey

Feel free to state your position on the renaming proposal by beginning a new line in this section with *'''Support''' or *'''Oppose''', then sign your comment with ~~~~. Since polling is not a substitute for discussion, please explain your reasons, taking into account Wikipedia's policy on article titles.

• Dear God No. Calidum (Edits) 18:24, 13 April 2014 (UTC)
• Oppose this will be a comprise that pleases absolutely no one and will likely work out about as well as the time something like this was tried at the Sega Genesis article.--67.70.140.89 (talk) 18:37, 13 April 2014 (UTC)
• Oppose simply scary. By what guideline would this even look like it is an acceptable title? Vegaswikian (talk) 19:07, 13 April 2014 (UTC)
• Oppose and speedy close per you must be joking. - there is no policy based reason for such a move. There is no controversy, and there has not been once since the Yogurt title was finally restored over two years ago. --B2C 19:18, 13 April 2014 (UTC)
• Oppose — Maurice07 (talk) 22:03, 13 April 2014 (UTC)
• Oppose — Those names already redirect to Yogurt, and so it is unnecessary. If the title were to be the proposed, then all searches would have to be redirected; no one is going to type in Yogurt / Yoghurt. Dustin (talk) 01:04, 14 April 2014 (UTC)
• Oppose per 2009 Daily Telegraph article. In ictu oculi (talk) 02:06, 14 April 2014 (UTC)
• Strong oppose WP:SUBPAGE subpage type locations should not be used. WP:PRECISE/WP:CONCISE, this is a longer title that adds no precision. -- 70.24.250.235 (talk) 09:50, 14 April 2014 (UTC)

Discussion

Any additional comments:

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Cacik is not yougurt variety; it is dish

The caption says "Cacık, a Turkish cold appetizer yogurt variety"; This implies that "cacik is a type of yogurt", isn't it? which is wrong. cacik is appetizer; dish made of standard yogurt.--ArazZeynili (talk) 05:35, 28 April 2014 (UTC)

I fixed it for whomever wrote the caption. Cheers :) Doc talk 05:40, 28 April 2014 (UTC)

Merger proposal

I propose that Matzoon be merged into Yogurt. I think that the content in the Matzoon article can easily be explained in the context of Yogurt, and the Yogurt article is of a reasonable size that the merging of the small Matzoon article will not cause any problems as far as article size or undue weight is concerned. Note the existing reference to "madzoon" within the Yogurt article. One is essentially a national or regional subset of the other, and madzoon or matzoon are generally terms used among ethnic communities throughout the world to refer to yogurt in general. Discussion of the Caucasus varieties could easily be done within the context of yogurt and as a sub within the Yogurt article. There is otherwise considerable duplication and overlap between the articles. Xenophonix (talk) 22:37, 23 July 2014 (UTC)

Unacceptable The same argument applies to most of the entries in the Fermented milk products. Are you suggesting to delete them all and adding their content into Yogurt article? Matzoon is distinct fermented milk product widely documented in medival manuscripts (sourced in the article), predating any original sources mentioning yoghurt.--Hayordi (talk) 09:18, 8 October 2014 (UTC)

This discussion has been ongoing on Talk:Matzoon#Merger proposal. Let's keep it at one place. --Off-shell (talk) 19:27, 8 October 2014 (UTC)

Mâst Chekide

It doesn't sound to me that Mâst Chekide is at all pesto-like: the only thing in common is the fact that it has herbs and salt in it. With no oil or cheese, how is it pesto-lie, and how does linking it to pesto help? --Richardson mcphillips (talk) 18:22, 9 March 2015 (UTC)