What Is Yoghurt

What is yoghurt ?

Yoghurt is a fermented product made by adding micro-organisms as a starter culture to pasteurized full cream, low fat or fat free milk. These micro-organisms are usually lactic acid bacteria, in various combinations, which ferments the milk and make it possible to develop a wide range of products with different flavours, textures consistencies, functions and health benefits. The characteristics of the micro-organisms and strains used, determines the health advantages of the yoghurt or fermented product. The use of health enhancing probiotic cultures in yoghurt is important. An oral probiotic is defined as "living" micro-organisms which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition. Probiotics may be consumed either as a food component or as a non-food preparation (capsules or pills). Yoghurt that is marketed under various brand names contains various strains of lactic acid bacteria and only few yoghurt brands contain probiotic strains.

Different varieties of yoghurt:

Fat free yoghurt - is made from fat free skimmed milk and contains less than 0,5% fat. This product is often sweetened artificially with a sweetener for slimmers as indicated on the label

Low fat yoghurt - contains 0,5-2,2 % fat and is suitable for children who needs the fat in order to ingest fat soluable vitamins

Greek style yoghurt - is made from 3.3% full cream milk with added cream, and has a thicker creamy consistency

Natural yoghurt - contains no colour and no sweetener

Fruit yoghurt - contains on average about 12% fruit pieces or puree

Flavoured yoghurt - is flavoured with fruit, chocolate and other flavourings, muesli or nuts

What is long life yoghurt ?

Some yoghurts are heat treated after manufacture at ultra high temperatures or sterilised to inactivate the yoghurt organisms in order to give them a longer shelf-life, even without refrigeration. These yoghurts have normally less health benefits and contain no live yoghurt organisms or significant probiotic qualities.

Nutritional value of yoghurt

Fermented milk products contain the same nutritional value as the milk they are made of and are rich in protein, vitamins and minerals. Nutritionally, plain yoghurt has a similar composition to that of the milk from which it is made and is an excellent source of high quality protein, calcium, phosphorus, magnesium, zinc, and vitamins B , riboflavin, B12 and niacin. Nutritional properties remain similar regardless of the method of production e.g. stirred, compared to set yoghurts. However, the composition can be modified by changes brought about by the starter bacteria and manufacturing process:

• during fermentation, by synthesis or release of nutrients or other substances
• by addition of other ingredients during manufacture, e.g. skimmed milk powder, stabilisers, preservatives, fruit or fruit juice.

People who suffers from lactose intolerance benefits largely from eating yoghurt because milk sugar (lactose) is turned into lactic acid during fermentation.