Advantages of the consume of yoghurt

Ayala Quintana Fernando Ismael. Chvez Buenda Eric.

Gutirrez Gutirrez Mara de Lourdes.

DEFINITION
Is a dairy product obtained by bacterial fermentation of milk. While you can use any type of milk, the current production of cow milk predominantly used. The fermentation of lactose (milk sugar) into lactic acid is what gives yogurt its texture and flavor so distinctive. Often, add chocolate, fruit, vanilla and other flavorings, but also can be made without adding in some countries is known as the natural flavor buttermilk.

BENEFITS OF YOGURT

Yoghurt may help prevent osteoporosis. ''Adequate nutrition plays a major role in the prevention and treatment of osteoporosis, and the micronutrients of greatest importance are calcium and vitamin D says Jeri Nieves, PhD, MS, director of bone density testing at New Yorks Helen Hayes Hospital. Calcium has been shown to have beneficial effects on bone mass in people of all ages, although the results are not always consistent.

BENEFITS OF YOGURT

''The combination of calcium and vitamin D has a clear skeletal benefit, provided the dose of vitamin D is sufficiently high,'' she adds. And what qualifies as ''sufficiently high?'' ''This amount is likely to be sufficient for most young adults for skeletal health, although many would argue that for overall health, more than the 400 IU may be required, even at these younger ages,'' Nieves said in an email interview. Nieves believes that older people specifically can benefit from more vitamin D.

Benefits of yogurt

Many dairy products, including some yogurts, are made with added vitamin D. Find out which brands have added vitamin D by checking out the table below, and by reading labels when you shop. Few people who do not know the benefits of yoghurt. Also contains some bacteria that promote intestinal flora, it also improves the nutritional value of food and resistance against pathogens, stimulates the immune system, is anti-allergic, helps regulate gastric disorders, is an important source of calcium beautifies the skin.

COMPOSITION OF YOGURT
The yogurt has almost the same composition of the milk used as raw material, except for the lactose converted to lactic acid. The protein content is equal to that of milk fat percentage and skimming depends.

NUTRITIONAL VALUE OF YOGURT

Yogurt nutritive value is equal to the raw material used. When adding or fruit sugar, the amount of carbohydrates and the number of calories per gram increases considerably. There is a view that fermented milks, especially the yogurt prolongs life by increasing the normal gut flora.

PREPARATION OF MILK.

To prepare the yogurt you need excellent quality milk. Traces of antibiotics, disinfectants or mastitis can slow bacterial growth causing alterations in fermentation. It should also be borne in mind that the milk is fresh and clean to avoid unpleasant odors and bacteria transmitted to the final product. Fresh milk becomes acidic after some time. Acidification is due to the action of lactic acid producing microorganisms, and yeast if present, and possibly certain specific bacteria, lactose ferments also becoming alcohol. ALWAYS USE CLEAN AND FRESH MILK TO PREPARE THE YOGURT.

The excellent quality yogurt should have the following characteristics: acid flavor but not very strong. Fresh aroma characteristic for the product. texture thicker than milk, smooth, no lumps, it should be sparkling. Must not smell or mold.

Must not serum.

RECAP

The composition and nutritional value of yogurt is equal to that of the raw material used, so you should use good quality milk.

To prepare the yogurt proceed as follows:

1. Milk filter to remove impurities.

ELABORATION OF YOGURT
2. Partially skim milk. 3. Homogenizing the milk to prevent separation of the cream and acquire a higher viscosity.

ELABORATION OF YOGURT
4. Heat the milk to destroy harmful germs or pathogens. (90 C).

ELABORATION OF YOGURT
5. Inoculate the milk when you have 42 C temperature with pure culture of Streptococcus thermophilus and Lactobacillus bulgaricus.

ELABORATION OF YOGURT
6. Incubate at 40-42 C in polystyrene box or bath at 42-45 C.

ELABORATION OF YOGURT
7. Shake the clot is fairly strong (0.85%).

ELABORATION OF YOGURT
8. Refrigerate to stop acidification.

ELABORATION OF YOGURT
9. Add the marmalade thoroughly mixing to homogenize.

ELABORATION OF YOGURT
10. Sweeten yogurt either dry or using molasses. 11. Packing the yogurt in plastic cartons or glass containers.

ELABORATION OF YOGURT
12. Keep the yogurt in refrigerator at 4-5 C.

CONCLUSION
Well, generally the main effects of consume of yoghurt is reflected so that improves the quality of life of the consumer, which is especially beneficial to the female population as constant consumption of calcium.