Yogurt

Yogurt is a fermented milk product that is highly acidic or sour. Making yogurt bars originating from European countries in Bulgaria. By the cow or goat milk is boiled, let it cool down, then add enough warm milk to sour already down to the aged 80 to 10 hours, and then cover pot with milk, wool and container kept in an oven to constant temperature. At about 40-45 OC.  Yogurt is milk that resembles sediment or a wedge and High viscosity. The surface is smooth and transparent solution slightly.

Currently, yogurt is fermented milk products widely known. Microorganisms that play an important role in the production of yogurt are two types of Streptococcus thermopiles and Lactobacillus bulgaricus, which grow well at temperatures of 40-45 OC, both this type of bacteria to react in any way related collaboration is Lactobacillus bulgaricus. a small protein in milk helps convince Streptococcus thermophilus, which is encouraging growth in the state with low oxygen or no oxygen to sugar or glucose, lactose in milk is changed to lactic acid. That will stimulate the growth of Lactobacillus bulgaricus resulted in infection of this acid. Flavor compounds and volatile and is up to the smell of a particular yogurt. It also has high nutritional value. Helps the digestive system of the body.

In manufacturing trade. Production from hot to warm milk to skim milk powder addition temperature of 60 OC per cent from 3 to 5 if the skim milk, skim milk powder should be added 6-7 per cent, then Homo G Nice that pressure from 1800 to 2000 pounds per square. Finger Pasteurized milk at 83 OC for 30 seconds to cool down immediately at 43 OC and flavor of yogurt and stir 2-3% Pour into a clean container and sterilized and then incubated in a closed container. Incubated at 43 OC in a water bath or warm milk at the same temperature until a clot. If the infection is pretty strong that takes 3 hours, yogurt has a pH 0.85-0.95% (pH of about 4.4 to 4.5) and then imports the freezer to stop the fermentation reactions of bacteria.

Yogurt is divided according to  2  types of production.

Frozen yogurt type (set yoghurt) has added fuel containers after it is fermented by bacteria to milk and let the milk is frozen in a container pending in store. May be put at the bottom of the container not in secondary then the milk to ferment time.

Stirred yoghurt is a type of fermentation in large tanks and feeding aggregation. Then add fruit or syrup smell connect color to pack milk, extract and stir well before pouring in a small container waiting to be sold, which will be quite liquid yogurt.

Yogurt Benefit.

1. Yogurt easy to digest lactose, because sugar is the main cause of milk allergy or diarrhea is converted to lactic acid that is easily digested. In addition, this bacteria in yogurt have digestive enzyme protein milk protein casein legacy is difficult to digest. The body can absorb more easily. Reduce allergic to sugar, lactose, protein and casein.

2. To enhance immunity and inhibit unfriendly microbes in the gut. Lactic acid will help to combat microbes that may be harmful to the body such as Salmonella infection Consulting La (Salmonella typhidie), E. coli (E. coli) coliform bacteria (Corynebacteria diphtheriae), they were unable to do harm to the body. We should eat yogurt regularly to ensure good living bacteria. Within the intestine.

3. A source of B vitamins, particularly vitamin B 1 (Boeing profit terms were not Win) bacteria in yogurt can help synthesize B vitamins and vitamin K in the intestines and is good source of protein. In yogurt than in milk contained 20% protein and is easily digested. The body can assimilate any

Buying  yogurt. Should buy yogurt that has produced close to the date of purchase on most Expiration date or time left for several days. And purchase natural flavor than the kind of preparations. Are more nutritious. Do not forget that eating 5 to complete the group is most needed.