The solids content of yogurt is often adjusted above the 8. The CFR contains a list of the permissible dairy ingredients for yogurt. Stabilizers may also be used in yogurt to improve the body and texture by increasing firmness, preventing separation of the whey syneresis , and helping to keep the fruit uniformly mixed in the yogurt.
Stabilizers used in yogurt are alginates carageenan , gelatins, gums locust bean, guar , pectins, and starch. Sweeteners, flavors and fruit preparations are used in yogurt to provide variety to the consumer. A list of permissible sweeteners for yogurt is found in the CFR. The main starter cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus.
The function of the starter cultures is to ferment lactose milk sugar to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.
Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law CFR to be present in yogurt. Other bacterial cultures, such as Lactobacillus acidophilus , Lactobacillus subsp.
Probiotic cultures benefit human health by improving lactose digestion, gastrointestinal function, and stimulating the immune system. The following flow chart and discussion provide a general outline of the steps required for making yogurt. For a more detailed explanation see the literature references by Staff , Tamime and Robinson , Walstra et al. People in rural farming communities often make yogurt this way — generally with milk straight from the cows — but it is uncommon in more metropolitan areas.
More often, the term "unpasteurized yogurt" relates to yogurt made with pasteurized milk, but that has not undergone a pasteurization process of its own. The majority of yogurt-based foods that are available are unpasteurized yogurt in this sense. Pasteurizing the finished product is usually not necessary, and it typically kills the active cultures that make eating yogurt beneficial. Yogurt is made by introducing certain bacteria to warmed milk, with Lactobacillus bulgaricus , Streptococcus thermophilus and Lactobacillus acidophilus being the most common.
These bacteria feed on the natural sugars in the milk and secrete an acid byproduct. With time — usually at least four hours — these secretions transform the milk from a liquid to a tangy, creamy solid. This final product, which is itself yogurt, must be refrigerated to keep from spoiling. It will stay fresh for several weeks, however, and it is safe to eat immediately.
The percentage indicates how much it contains of the recommended dietary intake. The answer to this one goes hand in hand with the type and quality of yogurt. If you have a really good brand of yogurt with plenty of cultures and probiotics, it is actually recommended that pregnant women eat up to three small containers a day. This is assuming that the weight of each container is about grams. Having around grams of yogurt a day will ensure that you reach the recommended calcium intake for pregnancy.
Of course, when eating yogurt, it should be done in a healthy way during pregnancy. Avoid mixing it with any sugars or artificial flavours. Generally speaking, there is no harm in eating yogurts that are flavoured. The main dietary concern with these during pregnancy is the fat and sugar content. Having too much fat and sugar can lead to excessive weight gain during pregnancy which is not ideal.
If you find flavoured yogurts that have natural ingredients with low sugar and fat content, they are fine. However, you are better off mixing your own flavours into the yogurt. This way you know they are guaranteed to be safe and healthy. Start off with a low fat, natural, pasteurised yogurt.
Then, add some berries or fresh fruit. Another great additive to yogurt is honey or stevia, a natural sweetener.
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