Products
Yogurt is available in grocery stores in countless varieties. It is also produced itself. For this purpose, appropriate ferments are on sale in pharmacies and drugstores. According to the Duden, by the way, all three articles are correct in German, i.e. der, die and das Joghurt.
Structure and properties
Yogurt belongs to the fermented foods and is made from milk. Typically cow’s milk is used, but there are also yogurts made with other milks (e.g., sheep, goat, buffalo). The homogenized milk is first heated and after cooling to 40 to 45 °C, lactic acid bacteria such as ( ssp. ) and ( ssp. ) are added. It is fermented for up to about 12 hours. Finally, the resulting yogurt is put in a cool place, which stops the fermentation. For home production, so-called yogurt makers or yogurt machines are also used, which work with electricity or hot water. Due to the lactic acid bacteria (lactobacilli) that form the lactic acid, yogurt has a pH in the acidic range of about 4.5 and a sour taste. The lactic acid serves as a natural preservative and extends the shelf life of the milk. For this reason, yogurt has been made for thousands of years. The lactic acid is formed from the lactose and causes the emulsion to break and the protein to precipitate. Instead of a liquid, this creates the semi-solid yogurt. Yogurt contains, among other things, fats, carbohydrates, proteins, organic acids, vitamins and minerals. Because of the living bacteria, yogurt itself is also used as a starter culture for the production of other yogurts. Added ingredients (selection):
- Sugar is often added. In natural yogurt is the natural lactose of milk.
- Fruits such as strawberries, raspberries, blackberries, blueberries, bananas, mangoes, apricots, apples, pears, cherries, kiwis, plums, passion fruit.
- Nuts such as hazelnuts, chestnuts
- Cereals (muesli)
- Chocolate, cocoa
- Cream, curd
- Milk powder
- Whey, proteins such as whey protein
- Honey, caramel
- Coffee
- Spices such as vanilla and cinnamon
- Starches and other thickeners such as pectin and xanthan gum
- Flavorings
- Colorants such as beetroot juice and carrot juice
- Juice, juice concentrate, lemon juice
In homemade yogurt, the fruit content is higher than in the industrially produced products and there are no undesirable additives.
Effects
Yogurt contains live bacteria (min. 107 colony-forming units per gram). In studies, yogurt bacteria have been shown to reach the intestine. Probiotic yogurts contain other or additional probiotic bacteria, for example, bifidobacteria or other lactic acid bacteria such as (LGG).
Areas of application
- As food, in muesli, for salad dressings, desserts, yogurt ice cream and for baking, for example for bread.
- As a probiotic, for example, in gastrointestinal complaints (eg constipation, diarrhea), during and after therapy with an antibiotic.
Adverse effects
Yogurt can be tolerated even if you are lactose intolerant, because there is less lactose and the lactic acid bacteria contribute to its breakdown with the enzyme lactase. Yogurt, unlike milk, also has a longer residence time in the intestine. Additives in yogurt can cause adverse effects.