THE YOGURT, DAIRY OF EXCELLENCE.

Yogurt is fermented milk that is the family dairy seeded by lactic fermentation giving undoubted a taste likewise or less pungent and a mood larger or less smooth.
Yogurt has been the most ancient and is establish beneath contrastive names prominence antithetic cultures. Milk empty to room temperature, and is spontaneously fermenting contaminant, suggests that the yogurt was naturally gone astray human incursion.

We all perceive the comely legend of Genghis Mikado courier who has requested a imbue bottle, established a bottle of milk by the heat of the scorched and the frenzy of the sprint of his horse, giving a sort drink unexpected but pleasant.
The chat yogurt is of Bulgarian origin and means sour milk.

Essential has come a drawn out behaviour since in consequence!
The impetus that implanta yoghurt through a chow " health " is due to the famous Russian naturalist, Metchnikoff, the father of Biotherapy, Nobel Prize 1908.

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He emphasized the properties of lactic alive.

Currently the manufacture of yoghurt and fermented milk is standardized and AR in March 1980 is the legal framework in which they must comply.
Yogurt is a product not drained obtained by coagulating milk by the simultaneous action of strains of lactic cultures: Lactobacillus bulgaricus, which converts the lactose ( milk sugar ) into lactic acid, which is responsible for the acid taste, and the streptococcus thermophilus, which thickens and gives the flavor.

2 The microbial species must remain live abundantly until delivery to the consumer.
Some yogurts may additionally contain bifidobacteria, beneficial microbial species to health.

All yogurts are many properties health.
It can be mainly: a good digestion of proteins through the action of enzymes produced by lactic a significant reduction of progressive and milk sugar ( lactose ) into lactic acid which lowers the pH and adds flavor improved digestion of lactose which can cause problems for some consumers the production of a microbial lactase in the small or small intestine that facilitates the digestion of lactose an injection of good microorganisms in the colon or large intestine which improves the quality of the natural flora of the colon an injection of calcium absorbed at a rate of + / - 140 mg per 100g ( a little more than milk ) or as yoghurt or low fat.

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a good supply of vitamins of group B.
The market offers many forms of yogurt or whole milk or milk semi - skimmed or skimmed milk or cream added, minerals, vitamins, fiber, fruit or flavored with added fruit reinforced in cereal grains, sugar, vanilla scented, coconut... to eat with a spoon or drink.

Also referred to as farm yoghurt and stirred yoghurt.

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These variations are due to technology and not change the nutritional value.

yoghurt milk is a strong and direct seeded in pots where it ferments, Stirred yoghurt milk was inoculated, fermented, and then stirred mechanically conditioned Yoghurt Is it GOOD HOUSEKEEPING WITH DIABETES?

The yoghurt are either scarce yoghurt ( max 1 % fat ) or semi - skimmed or partially skimmed milk ( 1. 3 to 1. 5 % fat ( rare ) or whole ( about 3 % fat ) or enriched with cream ( approximately 4. 5 % fat ). For other products, such as Greek yogurt, you can reach 8 to 12. 5 % fat.
There are also yogurt is thin or semi - skimmed milk, or integers that are sweet. The quantities of added sugar vary from + / - 8 to 13 %.

Yoghurt kcal protein fat carbohydrate cholesterol