Yogurt

Yogurt – fermented milk product which homeland is Bulgaria. Yogurt can be liquid as kefir, and dense, similar to dense sour cream. The main difference from other dairy products is that lactobacilli which are capable to influence on Wednesday in which they get are a part of yogurt. Thus, the advantage of yogurt consists that lactobacilli support balance of microflora in intestines. The advantage of yogurt at disturbance of microbic balance is that it promotes recovery of healthy balance, eliminating dysbacteriosis.

The classical composition of yogurt, according to the international quality standard, contains the Bulgarian stick and a thermophilic streptococcus. Live yogurt at which there are lactobacilli contains the mass of vitamins and other useful substances.

Now by industrial production special ferments for yogurt which part the following components are are used:

• Bifidobacteria;
• Acidophilic stick.

Useful properties, structure and caloric content of yogurt

So, the main functions of this product attracting the positive changes in health of the person caused by specific composition of yogurt:

1. Interferes with reproduction of putrefactive bacteria in intestines;

2. Improves digestion and work of a stomach;

3. Promotes purgation from toxins, slags and fecal masses;

4. Promotes the best digestion of food;

5. Destroys streptococci and staphylococcus, a typhus stick;

6. Serves as prevention of infectious diseases;

7. Increases immunity;

8. Facilitates weight reduction process.

Qualities of ferment for yogurt are caused by availability in it of such substances:

1. Organic acids;

2. Saturated fatty acids;

3. Monosaccharides;

4. Disaccharides;

5. Macrocells;

6. Microelements.

Ferment for yogurt and the product received from it, yogurt, are an ideal source of calcium. So, 2 glasses of fruit yogurt contain a half of a day dose of this microelement for the child and about 30% of a day dose for the adult.

According to contents as a part of potassium yogurt, it does not concede to such valuable source as banana.

Except listed, the unique advantage of yogurt consists that it helps an organism to acquire better the vitamins and other nutrients arriving with other products.

Fruit yogurt is capable to recover intestinal microflora and to block the harmful substances arriving from food, medicines and other sources with which the person has continuous contact throughout the life.

Thanks to addition of ferment for yogurt to milk, this product is much better and quicker acquired, especially adult organism. So, milk is acquired by adults only for 30 – 32%, and here fruit yogurt – for 90 – 92%. The regular use of yogurt promotes the fastest removal of toxins and slags through a digestive tract and eliminative organs (urine, kcal, sweat).

Indicators of nutritiousness and caloric content of yogurt:

• Carbohydrates – 8,5 g;
• Proteins – 5 g;
• Fats – 3,2 g;

Yogurt caloric content with fat content of 3,2% (basic fat content of milk) makes 68 kcal on 100 g of a product.

As for vitamins, their list as a part of yogurt very extensive:

• Vitamin A;
• B1 vitamin;
• B2 vitamin;
• B3 vitamin;
• B6 vitamin;
• B12 vitamin;
• Vitamin C;
• RR vitamin;
• Sincaline.

The minerals which are a part of yogurt:

• Potassium;
• Magnesium;
• Calcium;
• Sodium;
• Sulfur;
• Phosphorus;
• Iron;
• Zinc;
• Fluorine;
• Chlorine;
• Manganese;
• Iodine;
• Chrome.

Thus, ferment for yogurt is no other than a natural antibiotic.

The advantage of yogurt the caloric content of which is low, and tastes are very high, does it by a favourite product of many. Practically in each refrigerator it is possible to see fruit yogurts today.

Production and use of yogurt

For production of a product ferments for yogurt which contain special species of bacteria are used. They are mixed with a milk basis, fermented at a certain temperature, add fillers and packaged – liquid fruit yogurt turns out. More dense fruit yogurt turns out when the milk basis and ferments mix up directly in glasses. In this case yogurt the special stabilizer giving it a necessary consistence is also included. To increase a period of storage and caloric content of yogurt, it can be subjected to heat treatment that, undoubtedly, affects quality of a product – live bacteria in this case perish, and the composition of yogurt is broken. So production of yogurt looks in the factory way.

To prepare house yogurt absolutely simply. Besides, in this case there are 100% a guarantee that the turned-out yogurt on structure will be natural. There is an opportunity to vary its dietary properties: fat milk will provide the big caloric content of yogurt. Having added to natural ferment for yogurt a portion of warm milk, having left it in the warm place or a thermos, it is possible to receive excellent house yogurt. The yogurt maker can facilitate process. Optimum temperature which is necessary for the safe growth of beneficial bacteria from ferment for yogurt is maintained in it. The composition of yogurt and advantage in this case will not be compared to those products that are on sale in shop.

Doctors recommend to one and all to eat fruit yogurts daily. Only 2 glasses of fruit yogurt a day provide a human body to all necessary for production of interferon and other factors of a host defense. The advantage of yogurt cannot be revaluated.

Low caloric content of yogurt gives the chance to get rid of excess weight and to keep shape. The advantage of yogurt is especially important for people after treatment by antibiotics, at observance of a diet. Lactobacilli block the toxins and other harmful substances getting to an organism without allowing their sedimentation in the form of carcinogens.

Yogurt needs to be used for prevention of the following diseases:

• Dysbacteriosis;
• Fungal infections;
• Leukocytosis;
• Cardiovascular diseases;
• Hypertension;
• Increase in level of cholesterol in blood;
• Lack of calcium;
• Bacterial plaque (language, gingivas).

Candidiasis or the milkwoman at women – no other than the evidence of disturbance of normal microflora of a genital tract. Therefore at treatment of this disease it is necessary to include yogurt in the diet.

Since 7-month age kids can begin to enter this product prepared at home by means of ferment for yogurt.

Contraindications and harm

The main reasons to refuse the use of natural live yogurt:

• Individual intolerance;
• Prohibition of the doctor (for example, stomach hyperoxemia).

Health hazard, generally represents not natural fruit yogurt, and a possibility of the choice of a low-quality product. Therefore it is necessary to buy useful yogurts with a period of storage no more than 7 days, or to prepare it independently in house conditions. Buying a ready-made product, it is necessary to read attentively a text on packaging with instructions of composition of yogurt, paying attention to existence of lactobacilli and lack of harmful nutritional supplements.