Q 01/05

Yogurt gets its tart flavour and texture from bacteria converting milk sugars into which acid?

A) Acetic

B) Lactic

C) Citric

D) Malic

Answer · why

B) Lactic

The acid acts on milk protein to set the texture.

Q 02/05

Which two bacteria are the standard cultures for making yogurt?

A) Lactobacillus casei and Bifidobacterium bifidum

B) Lactococcus lactis and Leuconostoc mesenteroides

C) Acetobacter aceti and Saccharomyces cerevisiae

D) Lactobacillus bulgaricus and Streptococcus thermophilus

Answer · why

D) Lactobacillus bulgaricus and Streptococcus thermophilus

France only allows the label 'yaourt' if those two alone did the fermenting.

Q 03/05

The word 'yogurt' comes from which language, from a verb meaning 'to knead' or 'to thicken'?

A) Turkish

B) Greek

C) Persian

D) Bulgarian

Answer · why

A) Turkish

The form yuġrut appears in Uyghur texts from before the year 1000.

Q 04/05

Which country has its own distinctive spelling, 'yogourt', alongside yogurt and yoghurt?

A) Australia

B) South Africa

C) Canada

D) Ireland

Answer · why

C) Canada

It is a minority variant of the French yaourt.

Q 05/05

Yogurt was probably first discovered by Neolithic people in Central Asia and Mesopotamia around when?

A) 500 BC

B) 5000 BC

C) AD 500

D) 20,000 BC

Answer · why

B) 5000 BC

That is when the first milk-producing animals were domesticated; the earliest yogurts likely fermented by chance in goatskin bags.