<P> Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe / Balkans, Central Europe, and India . Stamen Grigorov (1878--1945), a Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yogurt . In 1905, he described it as consisting of a spherical and a rod - like lactic acid - producing bacteria . In 1907, the rod - like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp . bulgaricus). The Russian Nobel laureate and biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants . Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe . </P> <P> Isaac Carasso industrialized the production of yogurt . In 1919, Carasso, who was from Ottoman Salonika, started a small yogurt business in Barcelona, Spain, and named the business Danone ("little Daniel") after his son . The brand later expanded to the United States under an Americanized version of the name: Dannon . Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague . </P> <P> Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's The Prolongation of Life; Optimistic Studies (1908); it was available in tablet form for those with digestive intolerance and for home culturing . It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium, where it was used both orally and in enemas, and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929 . Colombo Yogurt was originally delivered around New England in a horse - drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time . Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian - born bacteriologist Stephen A. Gaymont . By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010 . </P> <Table> Yogurt, Greek, plain (unsweetened), whole milk (daily value) <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 406 kJ (97 kcal) </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Carbohydrates </Th> <Td> 3.98 g </Td> </Tr> <Tr> <Th> Sugars </Th> <Td> 4.0 g </Td> </Tr> <Tr> <Th> Dietary fiber </Th> <Td> 0 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Fat </Th> <Td> 5.0 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Protein </Th> <Td> 9.0 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Vitamins </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Vitamin A equiv . beta - Carotene lutein zeaxanthin </Th> <Td> 0% 26 μg 22 μg </Td> </Tr> <Tr> <Th> Thiamine (B1) </Th> <Td> 2% 0.023 mg </Td> </Tr> <Tr> <Th> Riboflavin (B2) </Th> <Td> 23% 0.278 mg </Td> </Tr> <Tr> <Th> Niacin (B3) </Th> <Td> 1% 0.208 mg </Td> </Tr> <Tr> <Th> Pantothenic acid (B5) </Th> <Td> 7% 0.331 mg </Td> </Tr> <Tr> <Th> Vitamin B6 </Th> <Td> 5% 0.063 mg </Td> </Tr> <Tr> <Th> Folate (B9) </Th> <Td> 1% 5 μg </Td> </Tr> <Tr> <Th> Vitamin B12 </Th> <Td> 31% 0.75 μg </Td> </Tr> <Tr> <Th> Choline </Th> <Td> 3% 15.1 mg </Td> </Tr> <Tr> <Th> Vitamin C </Th> <Td> 0% 0 mg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Minerals </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Calcium </Th> <Td> 10% 100 mg </Td> </Tr> <Tr> <Th> Iron </Th> <Td> 0% 0 mg </Td> </Tr> <Tr> <Th> Magnesium </Th> <Td> 3% 11 mg </Td> </Tr> <Tr> <Th> Manganese </Th> <Td> 0% 0.009 mg </Td> </Tr> <Tr> <Th> Phosphorus </Th> <Td> 19% 135 mg </Td> </Tr> <Tr> <Th> Potassium </Th> <Td> 3% 141 mg </Td> </Tr> <Tr> <Th> Sodium </Th> <Td> 2% 35 mg </Td> </Tr> <Tr> <Th> Zinc </Th> <Td> 5% 0.52 mg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Other constituents </Th> <Td> Quantity </Td> </Tr> <Tr> <Th> Selenium </Th> <Td> 9.7 μg </Td> </Tr> <Tr> <Th> Water </Th> <Td> 81.3 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> Link to Full Report from USDA Database </Td> </Tr> <Tr> <Td_colspan="2"> <Ul> <Li> Units </Li> <Li> μg = micrograms mg = milligrams </Li> <Li> IU = International units </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> Percentages are roughly approximated using US recommendations for adults . </Td> </Tr> </Table>

When was yogurt first sold in the uk