Yoghurt is a fermented milk product obtained from high nutritional value lactic acid fermentation and containing live lactic acid bacteria. Lactobacillus bulgaricus is one of several bacterial species used to make yogurt from milk.
According to the opinion of the scientists, the elderly have cowed light cows, while children and young people in the age of development have to consume sheep, goats, buffalo with high fat content.
High fat yogurts will probably give more energy and support younger people to move more. But those who have weight problems should go directly to the yoghurt made from cow milk.
As long as the yogurt bacteria remain alive, other bacteria and yeast can not survive in yogurt. These bacteria are bacteria that are both very powerful antibiotics and lactic acid which continuously uses lactose for feeding and does not have a chance to live with pathogenic microorganisms with the acidic environment cause.
1-YONGURDU COMPOSITION
Yogurt is a very similar kind of compound. In other cases, the amount of the substances included in the combination of the two types of compounds has changed significantly, resulting in a change in the amount of the compound. However, the change in the kneading is not much. The difference in composition between the kneaded and kneaded raw materials is that the kneaded product is mixed with the raw material, It is usually found in dry matter and sweet sugar. During the processing of the final product, sugar is removed from the kneaded dry matter and its ingredients in a mixture with the baked or concentrated ones, usually at a rate of 5-10%. At the end of the fermentation, a part of the sugar is kneaded and kneaded only when it is kneaded.
In contrast, the amount of sugars which are added to the final sugar chain is increased about 5 times. Relevant to the composition of the kneader is very different. & Nbsp; & nbsp; The change of raw material and processing technique used;
The amount of the ingredients in the yoghurt is:
The amount of the ingredients in the yogurt is
COMPOSITION QUANTITY
Water 80-86%
Dry matter% 14-20% Fat 2-8% Protein 4-8% Sugar% 2-5
Mineral Substance 0,8-1,2%
Acidity 0,9
Trace-2: Grades of oil to re-Yogurdun Compound
COMPOSITION FULLY YEAST YOGURT D & C OILY YOGHURT /> Protein 3,9 5,0
Fat 3,4 1,0
Carbohydrate 4,9 6,5
2-YOGHURT NUTRITION < / Strong>
In human diet, it is dependent on the development of the essential components of the kneaded chemical compound used in the production of the kneaded chemical compound and the components of the components during lactic acid fermentation.
Due to the standardization of the dry substance, the quantity of the components is increased, and the temperature of the kneaded product is increased by a further increase in the temperature of the kneaded product during the production of the yogurt. The amount of certain vitamins (C, B1, B6, B12 and folic acid) is reduced by the heat treatment applied.
The lactose, which can be sorted by the chemical changes in the components during lactic acid fermentation, A lot of lactic acid is formed, the amount of free peptide, amino acid and fatty acid is increased, some vitamins are decreasing, and the increase is coming to fruition. The calory value of the kneader is reduced by 3-4% due to the lactic acid content of the lactose.
However, people who have lactose intolerance gain the qualities of being easily tolerated.
The benefits of kneading human health include; The nutritional value of the product is more important than that of the product.
2. It is a source of moist protein, fat, vitamins and minerals.
3. During fermentation, lactose is partly hydrolyzed; (Lactose intolerance) is more comfortable to drink.
4. Digestion is easier, as the digestive system has a detrimental effect.
5. Yoghurt bacteria inhibit the development of intestinal pathogen and saprophytic organisms due to antigonestic effects. Cholestrol; In the case of "de-ned" (Anonymous 2004).
5. Yoğurdun Role of Human Health and Nutrition;
Yogurt is a rich source of carbohydrate (lactose), protein, fat, vitamin, calcium and phosphorus. During fermentation, the part consisting of protein, fat and lactose is easy to digest due to hydrolysis. In addition, lactose intolerance can be achieved in a number of ways,
