Yogurt naturally contains sodium due to the low levels of sodium-containing ingredients present in milk. Salt (sodium chloride) is also sometimes added during the yogurt-making process for flavor, preservation, and to influence texture.
Here's a breakdown:
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Naturally Occurring Sodium: Milk, the primary ingredient in yogurt, contains naturally occurring sodium. Therefore, yogurt inherently has some sodium content.
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Added Sodium (Salt): Sodium, often in the form of salt (sodium chloride), is sometimes added during yogurt production to enhance the flavor profile and act as a preservative.
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Flavor Enhancement: Sodium enhances the taste of yogurt, making it more palatable for some consumers. It can balance the tartness naturally present in yogurt.
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Preservation: Sodium chloride acts as a preservative, extending the shelf life of yogurt by inhibiting microbial growth.
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Textural Properties: Salt affects the protein structure of the milk during the fermentation process, influencing the final texture of the yogurt. This helps achieve a desired consistency.
Therefore, the sodium in yogurt comes from two sources: naturally occurring sodium in the milk and sodium (usually as salt) added during the manufacturing process to improve flavor, preservation, and texture.
