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Strained yogurt, Greek yogurt, yogurt cheese, labneh ((アラビア語:لبنة) ''labnah''), is yogurt which has been strained to remove its whey, resulting in a relatively thick consistency (between that of conventional yogurt and cheese), while preserving yogurt's distinctive, sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, and/or by adding extra butterfat and powdered milk. In Europe and North America, it is often made with low-fat or fat-free yogurt. Strained yogurt is sometimes marketed in North America as "Greek yogurt" and in Britain as "Greek-style yoghurt",〔(BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014 ). In Britain the name "Greek" may only be applied to yoghurt made in Greece〕 though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Near Eastern, Central Asian and South Asian cuisines, wherein it is often used in cooking (as it is high enough in fat content to avoid curdling at higher temperatures). Such dishes may be cooked or raw, savory, or sweet. Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained. In western Europe and the U.S., strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.〔 It was reported in 2012 that most of the growth in the US$4.1 billion U.S. yogurt industry came from the strained yogurt sub-segment, sometimes marketed as "Greek yogurt". In the U.S. there is no legal definition of Greek yogurt, and yogurt thickened with thickening agents may also be sold as "Greek yogurt".〔(【引用サイトリンク】title=Greek Yogurt Wars: The High-Tech Shortcuts vs. The Purists )〕 ==Nutrition== The protein in strained yogurt is essentially 100% casein protein, as the whey protein is removed with the whey.〔(【引用サイトリンク】title=Whey vs. casein protein - Nutrition Express Articles )〕〔(【引用サイトリンク】title=Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men )〕〔(【引用サイトリンク】title=Ingestion of whey hydrolysate, casein, or soy protein isolate: effects on mixed muscle protein synthesis at rest and following resistance exercise in young men )〕〔(【引用サイトリンク】title=Bovine milk in human nutrition – a review )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Strained yogurt」の詳細全文を読む スポンサード リンク
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