Benders'dictionary of nutrition and food technology

Yestamin TM A variety of preparations of dried debitteredbrewers’ yeast (Saccharomyces spp.) used to enrich foods.yield Weight of food after processing as a percentage ofunprocessed material.yin See macrobiotic diet.ylang-ylang oil Aromatic oil from flowers of Philippine treeCananga odorata used as a flavouring in soft drinks, confectioneryand baked goods.YN A synthetic phospholipid (ammonium phosphatide) developedby Cadbury to replace lecithin as an emulsifying agent inchocolate manufacture.yogurt Milk (from a variety of animals but usually cows) coagulatedand fermented with two types of bacteria, Streptococcusthermophilus and Lactobacillus bulgaricus. The two organismsare symbiotic; each produces compounds that promote thegrowth of the other. Both act to precipitate and gel proteins;main flavour development is from the slower formation of d-lactic acid by L. bulgaricus, although S. thermophilus has agreater capacity to metabolise lactose to l-lactate. Stirredyogurt is prepared in bulk; set yogurt is fermented in theplastic containers in which it will be sold. Strained (Greek style)yogurt is prepared by removing some of the whey by strainingthrough a cloth or by centrifugation. Drinking yogurt is a lowviscositydrink made by blending yogurt with fruit juice andsugar.May be pasteurised, when most of the bacteria are destroyed,otherwise termed live yogurt. Bioyogurts also contain Lactobacillusacidophilus (see milk, acidophilus) and Bifidobacteriumbifidum, which are claimed to enhance the growth of beneficialbacteria in the intestine.See also milk, fermented.yolk index Index of freshness of an egg; ratio between height anddiameter of yolk under defined conditions. As the egg deteriorates,the yolk index decreases.youngberry Cross between blackberry and dewberry.yukwa Korean; snack food made by deep frying dried dough preparedby steeping waxy rice for 1–2 weeks.yusho disease Caused by leakage of polychlorinated biphenylswhich contaminated edible oil on the Japanese island of Kyushuin 1968.Z519zabaglione (zabaione) Italian; frothy dessert made from eggyolks, sugar and wine (usually marsala) whisked over gentle heatuntil thick. French sabayon is similar.