Yogurt
Yogurt

Yogurt

  •  Fermentation is allowed to proceed until the desired acidity is reached, next is to stop by cooling the yogurt to refrigerator temperature.
  • A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus consumes the milk sugar, or lactose, for energy and excretes lactic acid, which curdles the milk.
  • The finished product reflects the fat, mineral, and vitamin content of the raw material, whether it be whole or skim milk.
  • Following fermentation, it is only one-third to two-thirds the amount of lactose found in milk and therefore is more easy to digest by people with intolerance to milk.

YOGURT AND HEALTH

  • Because it is a healthful food and a useful source of minerals and vitamins. Yogurts that contain live or “active” bacteria cultures may help suppress the growth of harmful microorganisms in the body.
  • Some scientists question the health benefits of yogurt. Some studies indicate that L.bulgaris does not survive human digestion. Recent research disputes these findings and backs the age-old observation that it is useful in restoring normal intestinal flora.
  • Yogurt or any fermented milk product must contain 100 million bacteria per dose to be effective. It should be absolutely fresh and contain live cultures of acidophilus or bifidobacteria, preferably both. Products that is heavily pasteurization have very few active bacteria.
  • An excellent quick snack and a versatile dessert served chilled or frozen, plain or flavored. Low-fat frozen yogurt contains only 110 calories in a half cup serving and gives almost the same pleasure as ice-cream with fewer calories and without the harmful saturated fats.
  • Low-fat yogurt is the best choice for people on a low-fat diet. A 240-ml serving of plain yogurt made with whole milk contains 140 calories, compared to 150 calories for the same-size glass of whole milk.

OTHER

  • Custard-type yogurts are thick with pectin, gelatin, cornstarch, or alginate thickeners.
  • These ingredients do not make a substantial difference to the nutritional content. But people hypersensitive to corn and other additives should check labels carefully.
  • Goat’s milk yogurts are made with whole goat’s milk, which adds a sharp flavor. These yogurts are lower in saturated fat and somewhat lower in calories than cow’s milk products.
  • Yogurt made at home is by mixing a few spoonfuls of commercial yogurt.

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