Types of yogurt depending on the origin of the milk

Yogurt can be prepared from the milk of almost any animal. In addition, a product similar to yogurt can be prepared by fermenting plant-based milk analogs. Thus, yogurt can be:

• Yogurt from animal milk (cow, goat, sheep, mare, and even camel);

• Plant-based yogurt (soy, rice, almond, coconut...)

Types of yogurt depending on fat content

The fat content of milk can be easily adjusted over a wide range. Just like milk, yogurts are produced with different fat contents:

• Skim yogurt (0 - 0.5% fat)

• Reduced-fat yogurt (1 - 3% fat)

• Whole yogurt (3-3.5% fat)

• Creamy yogurt (more than 3.5% fat)

The calorie count of yogurt depends largely on the fat. However, it is worth remembering that skim yogurt often contains added sugar, so skim yogurt can be just as high in calories as fatty yogurt, but without sugar.

Drinking and spoonable types of yogurt.

By their thickness and consistency, yogurts can be divided into 2 categories:

• Liquid yogurts for drinking. Usually sold in bottles or flexible packaging, they have the consistency of a thick, viscous liquid.

• Thick yogurts (for spooning, desserts). Sold in packaging that resembles a cup, bowl, or bucket. The thick, creamy consistency of these yogurts allows them to be eaten with a spoon.

"Live" and "dead" yogurts.

True yogurt is a live product that contains live, active lactic acid bacteria. However, sometimes manufacturers may thermize (pasteurize) the yogurt. This is done by heating the yogurt to a certain temperature for a certain time. This significantly increases its shelf life (from several months to a year) and sometimes even allows it to be stored outside the refrigerator. In the process of pasteurization, all bacteria in the yogurt die. In such yogurt, stabilizers are necessarily added and, as a rule, sugar, dyes, and flavorings.

Regular and probiotic yogurts.

Basic yogurt contains only the bacteria necessary for milk fermentation. As a rule, these are Lactobacillus bulgaricus (Lactobacillus delbrueckii ssp. Bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus).

Even regular yogurt is beneficial for health. But, to make it even more beneficial, it can be enriched with various strains of probiotic bacteria that have beneficial health properties. For example, some bacteria can strengthen immunity, regulate digestion and metabolism.

Probiotic yogurts can be both industrial and homemade. Industrial probiotic yogurts are usually significantly more expensive than regular ones. Homemade probiotic yogurts are prepared based on probiotic yogurt cultures that contain a complex of specially selected bacterial strains.

Industrial and homemade yogurts.

The practice of preparing yogurts and other fermented dairy products at home is becoming more and more popular. For example, in Turkey (country number 1 in per capita yogurt consumption), homemade yogurt accounts for up to 80% of all consumed yogurt. In our country, this percentage is, of course, much lower, but every year the number of people who prepare fermented dairy products on their own increases.

More and more people prepare yogurt at home, as they consider homemade yogurt to be more natural, fresh, tasty, and beneficial. Modern starter cultures and kitchen appliances, such as a yogurt maker, make the process of preparing yogurt easy and quick.

Proteins, fats, carbohydrates in yogurt. Calorie value of yogurt.

The nutritional value of yogurt can vary significantly depending on the type of yogurt, its fat content, and the presence of sugar, fruit pieces, stabilizers, etc.

Sugar-free drinking yogurt - nutritional value:

Drinking yogurt with sugar.

The amount of proteins and fats in drinking yogurt with sugar is almost no different from yogurt with the same fat content without sugar (see table above). Carbohydrates will be about 12 grams more than in yogurt with the same fat content without sugar. The calorie value of yogurt with sugar will be about 49 kcal (205 kJ) higher per 100 grams of product. It is also important to note that the addition of sugar to yogurt increases its glycemic index - the blood glucose level from such yogurt rises faster.

Fruit pieces and stabilizers.

The presence of fruit pieces and stabilizers (such as modified starch) in yogurt also affects the nutritional value of yogurt. The degree of influence depends on the specific ingredients and their quantity in the yogurt.

Nutritional value of Greek yogurt.

Greek yogurt is, in fact, a concentrated yogurt. It has less water (whey), which means more nutrients and calories per 100 grams of product. There is no need to be afraid of this, as Greek yogurt is usually consumed in smaller portions and causes satiety more quickly. Just like regular yogurt, Greek yogurt can be skim or fatty (from 0% to 6.5% fat). Sometimes, in production, more cream is added to Greek yogurt and its fat content becomes even higher - up to 12%. The amount of nutrients and calories can reach double the values of a regular drinking yogurt.

Proteins in yogurt

The main protein in milk is casein, its share in milk proteins is about 80%. The remaining 20% of proteins in milk are whey proteins. During the preparation of yogurt, milk proteins undergo some changes. As a result, yogurt protein is absorbed more easily compared to milk proteins. Therefore, sometimes, people who have an allergy to milk protein can consume fermented dairy products without problems.

Vitamins and minerals in yogurt

Yogurt and other fermented dairy products contain a complex of naturally occurring vitamins:

• vitamin A
• vitamin B₁, B₂, B₃, B₅, B₆, B₁₂
• vitamin C

In addition, the lactic acid bacteria contained in yogurt are responsible for the synthesis of vitamin B₉, known as folic acid, in the intestine.

Minerals contained in yogurt: phosphorus, selenium, calcium, potassium, magnesium, zinc, choline. The combination of calcium with vitamin D contributes to the strengthening of the musculoskeletal system and acts as a preventive measure against osteoporosis. Yogurt also contains a special protein - lactoferrin, which participates in the functioning of the human immune system.

What are the benefits of regular yogurt

In addition to its balanced nutritional value, yogurt has beneficial health properties:

• Maintains microflora balance.
The intestinal microflora has many important functions, including barrier, digestive, vitamin-forming, and immune. Yogurt helps maintain the microflora in a healthy state.

• Improves digestion.
The consumption of yogurt regulates digestion, eliminates and prevents intestinal disorders. Lactic acid bacteria and lactic acid positively affect digestive processes, suppress many harmful microbes, including the bacterium Helicobacter pylori, which is considered the cause of a disease such as gastric ulcer.

• Strengthens immunity.
Yogurt contains the protein lactoferrin, which participates in immune processes. In addition, yogurt maintains the balance of the intestinal microflora, whose functions include the creation of immune cells.

Benefits of probiotic yogurts

Regular yogurt contains only 2 types of bacteria - Lactobacillus bulgaricus and Streptococcus thermophilus. By adding special strains of probiotic bacteria to the composition, yogurt can become even more beneficial.

An advanced complex of 4 bacterial strains (L. Acidophilus (NCFM®), L. Paracasei (Lpc-37), B. Lactis (Bi-07), B. Lactis (Bl-04)) has shown effectiveness in clinical trials.

List of clinically proven facts:

• Helps maintain overall intestinal health
• Helps maintain a healthy balance of intestinal microflora
• Helps minimize intestinal symptoms associated with antibiotic use:
  • Significantly reduces the number of diarrhea incidents (by 50%)
  • Significantly reduces the duration of diarrhea (by 52%)
  • Significantly reduces symptoms such as abdominal cramps and bloating.

Special strains of bacteria (B.lactis (Bi-07), B.lactis (Bl-04), L. acidophilus (NCFM®)) have undergone clinical trials to determine the impact on the immunity of children and adults.

Research results indicate the effectiveness of these bacteria in fighting cold diseases.

In adults:

• 27% reduction in the risk of upper respiratory tract diseases (compared to placebo)
• In the group taking the bacteria, the cold, on average, came later (compared to the group taking the placebo)

In children:

• Support for the health of the respiratory system, expressed in the reduction of symptoms from 6.5 to 3.5 days
• Reduction in the number of incidents of cold symptoms
• Significant reduction in the number of antibiotic prescriptions
• Reduction in the number of sick days

What differentiates a quality yogurt from a lower-quality one? You can understand this by analyzing all its parameters separately.

yogurt thickness

How thick yogurt is made.

With regular milk, regardless of its fat content, at the factory, it is only possible to make drinking yogurt. To make a thick "spoonable" yogurt, there are several different methods:

• Add solids to the milk
• use a stabilizer
• Filter the ready-made yogurt

Increasing solid content.

To make yogurt thick, it needs to contain more solids (proteins, fats, and carbohydrates) than regular milk. To achieve this, dairies add powdered milk or dried milk proteins to the milk. However, drying milk or isolating milk proteins in their pure dry form changes their structure. This negatively affects the taste of the finished yogurt. This kind of yogurt can sometimes be distinguished by its taste, unless a large amount of flavoring and sugar is added.

Adding a stabilizer.

You can make yogurt thick by binding the excess liquid in it. For this, dairy companies use stabilizers such as modified starch or guar gum. It's important to note that some stabilizers can cause individual sensitivity and side effects. It's questionable whether this yogurt can be called high-quality.

Filtering the yogurt.

After the yogurt is prepared, it can be strained to remove excess moisture (whey). Yogurt prepared in this way is called "Greek." Its production requires more milk, which is why the price of Greek yogurt is significantly higher. Sometimes, this method is combined with the addition of milk powder, dried milk proteins, and/or stabilizers. Filtered Greek yogurt without the addition of milk powder, proteins, and thickeners is an excellent example of high-quality, thick yogurt.

Why homemade yogurt is thick without stabilizers and thickeners.

If you make yogurt at home from high-quality milk, it will turn out thick. Its thickness is explained by the fact that the structure of the fermented milk product has not been violated. For homemade yogurt to be as thick as possible, it should be prepared in small jars (150-250 ml) made of solid material (glass, hard plastic). If you stir or shake it with a spoon, it will immediately turn into drinkable yogurt. Therefore, industrial yogurts without additional thickening measures can only be drinkable. During packaging, transportation, or storage, the integrity of the curd is likely to be violated. This means that to guarantee the thickness of industrial yogurt, stabilizers, dried milk proteins, or milk powder must be added.

By the way, you can make homemade yogurt even thicker by filtering the finished yogurt. For filtering, you can use a special straining container, a fine metal sieve (like for flour), or a regular colander lined with a cloth. The result will be thick, homemade Greek yogurt.

Flavor additives and sugar.

Flavorings

Every brand has yogurt with various flavor additives, fruit pieces, grains, and other fillings in its assortment. Even if the yogurt contains fruit pieces, it is still highly likely to contain chemical flavorings. They not only make the yogurt more flavorful but also perfectly mask the taste of added milk powder, dried proteins, or stabilizers. To assess the real quality and taste of a specific brand's yogurt, you need to try the version without sugar and flavor additives. If you notice a strange taste that shouldn't be in natural yogurt, you can say with certainty that some additives were included for thickening. And, therefore, in the flavored versions of this yogurt, there will be even more of these additives, but their presence will be masked by the flavoring. Given that flavorings can cause allergies and other negative consequences, it's quite difficult to call such yogurt high-quality.

Sugar

Flavorings without sugar do not resemble the fruits they imitate. Therefore, yogurt manufacturers add sugar to it, either in pure form or in the form of jam, syrup, etc. And its amount can reach 12 grams per 100 ml of product, and in yogurt desserts—even more. Thus, a 250-gram cup of yogurt can contain 6 tablespoons of sugar or even more. Not to mention people suffering from diabetes, excessive consumption of sugar can cause significant health damage: it can lead to obesity, problems with the cardiovascular system, endocrine system, and reduce a person's productivity and motivation.

Excessive sugar can turn yogurt from a healthy product into a harmful one. A cup of sweetened yogurt contains an average of 6 tablespoons of sugar, which is clearly over the limit.

Weight gain, obesity

Consumption of sugar and sugary products causes a sharp increase in blood glucose. The body responds to this increase with an equally sharp release of insulin. Insulin directs glucose to fat tissues, where it is stored as fat. At the same time, the glucose level drops to an even lower value than it was before the product was consumed. The person replenishes their fat stores, but due to the low glucose level, they feel hungry and weak again. It is not uncommon for this cycle to repeat multiple times.

Metabolic syndrome

Numerous studies link excessive consumption of sugar and refined fructose with the development of type 2 diabetes and the emergence of metabolic syndrome: a complex of health problems that leads to cardiovascular issues, obesity, and insulin resistance.

Loss of productivity

After a portion of sugar, blood glucose will only rise for a short time. After that, the glucose level will drop sharply below the initial value. A low glucose level puts the entire body into an energy-saving mode, which has nothing to do with productivity, whether physical or mental. The brain starts to think only about where to find food to raise the glucose level back to normal.

Motivation, dopamine, and sugar

Only a few hundred years ago, food was scarce. Therefore, the human brain rewards the intake of sugary foods with the release of dopamine. This neurotransmitter is responsible for the human reward system, which in turn is the basis of motivation and willpower. The problem is that frequent and regular surges of this hormone lead to a decrease in the number of dopamine receptors. As a result, sensitivity to it decreases, and the basic level of this neurotransmitter is already felt as insufficient. The result: lack of motivation, apathy, depression.

Glycemic index

Excessive sugar consumption is harmful not only for people suffering from diabetes but also for healthy people, especially those who watch their figure or suffer from a lack of motivation and productivity. In addition to sugar, there are other foods that lead to a sharp increase in blood glucose levels, followed by an insulin spike. To identify these products, you can use a table of glycemic indexes. In general, it is recommended to consume foods with a glycemic index of 65 or less and avoid refined products.

More and more people are deciding to make yogurt at home.
And there are several reasons for this:

• guaranteed freshness
  Store-bought yogurt travels a long way before it gets to your refrigerator. This is at least several hours on the road and several days in the warehouse. Homemade yogurt is definitely fresh, because you made it yourself.
• no additives
  Homemade yogurt does not contain thickeners, stabilizers, flavorings, dyes, or preservatives. Only milk and beneficial bacteria from the starter culture.
• No sugar
  You can choose not to add refined sugar to the yogurt. It is better to add fruits, berries, nuts, or granola. Do you like sweet yogurt? Why not add honey?
• Live product with beneficial bacteria
  Homemade yogurt is a truly live product. Live and beneficial bacteria turned the milk into yogurt right in your own kitchen. The amount of bacteria in homemade yogurt is higher than in store-bought yogurt.
• Health benefits
  Special probiotic strains of bacteria that make up VIVO starter cultures make homemade yogurt truly healthy. The main beneficial properties of yogurt are:
  • normalization of digestion
  • balancing intestinal microflora
  • strengthening immunity
• It's simple
  In addition, making yogurt at home is very simple.

To make yogurt, you must first clean the milk of all foreign bacteria. Then, you need to add a starter culture to the milk - special, human-friendly bacteria that ferment the milk, turning it into yogurt. For the bacteria to work, you need to provide them with temperature conditions. For this, the milk must be kept warm (37-43 C) for 6-9 hours. After that, the yogurt must be cooled to stop the fermentation process.

How yogurt is made at a dairy factory

The production of yogurt at a dairy factory includes the following steps:

Thermal processing of milk, resulting in the death of foreign bacteria.

In special centrifuges (separators), milk fat is separated from the milk. The result is skim milk and cream. By mixing whole milk, skim milk, and cream, you can get milk with the desired fat content.

Cream tends to float to the surface of milk. To prevent this, the milk is homogenized. As a result of this process, the milk fat is evenly distributed throughout the volume of the milk and no longer floats to the surface.

To prepare a thick yogurt, the density of natural milk is not enough. Therefore, dry substances can be added to the milk: milk powder or dry milk proteins. In more technological productions, ultrafiltration can be used.

The milk is transferred to a fermentation tank, heated to the desired temperature (37-43 C). The bacterial starter culture is added.

The milk is kept at a constant temperature for 6-9 hours.

Various ingredients are added to the yogurt: stabilizers, flavorings, fruit pieces, sugar...

The finished yogurt is cooled to stop fermentation. It is pumped to the packaging sector, where it is put into consumer packaging. The finished yogurt is transferred to a refrigerated warehouse.

How yogurt is made at home

Preparing yogurt at home begins with choosing the milk:

• ultra-pasteurized
• pasteurized
• Homemade milk, bulk milk.

• Homemade or bulk milk must be boiled before being used in yogurt preparation. Then it must be cooled to a temperature of 40 degrees.
• Ultra-pasteurized milk and pasteurized milk only need to be heated to a temperature of 40 degrees, it is not necessary to boil it.

The starter culture is added to the warm milk. It is left to ferment in a warm place for 8 hours.

After the yogurt thickens, it must be cooled. And that's it, the yogurt is ready.

All methods for making yogurt at home

Yogurt preparation in a pot

This method does not require any special equipment. You need a regular pot, a stove, a spoon, and a large towel. In a pot, heat the milk (boil homemade milk beforehand), cool to a temperature of 40-43 degrees (you can measure the milk temperature with a regular body thermometer). Add the starter culture, stir. Wrap the pot in a large towel so that the mixture does not cool down. Leave in a warm place for 8 hours. After fermentation, cool the finished yogurt in the refrigerator.

Preparation in a yogurt maker or multicooker

Using a yogurt maker or a multicooker with a yogurt function, you don't have to worry about maintaining the milk temperature. The main thing is not to add the starter culture to milk that is too hot, so that the bacteria do not die. The yogurt maker or multicooker will heat the milk to the desired temperature and keep it warm during fermentation.

Preparation in the oven

If you have an electric oven with precise temperature control, you can use it to make yogurt. Just mix the starter culture with the milk and place the mixture in the oven. Set the oven temperature to 40 degrees. Ferment for 8 hours, and then cool the finished yogurt.
With this method, you can make yogurt both in a pot and directly in the milk bottle or box.

Preparation in the VIVO YOGOBOX yogurt maker

This is the easiest method of making homemade yogurt. The peculiarity of the yogurt maker is that you can make yogurt directly in the milk bottle or box. Just add the starter culture directly into the milk container, shake, and place it in the yogurt maker. That's it!

How to make homemade Greek yogurt

To make homemade Greek yogurt, you first need to prepare regular yogurt, using any of the methods above. After that, the yogurt needs to be filtered, removing the excess liquid (whey). To filter the yogurt, you can use:
• A fine metal sieve for flour
• A regular colander, into which you should put a regular cloth, a filtration cloth, or filtration paper.
• A special bag for filtering yogurt
• A special container for filtering yogurt
Pour the yogurt into the filtration container and let it filter for 1-5 hours, until it reaches the desired thickness.