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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Milk powder Traditional yoghurt is prepared from pasteurised milk by fermentation with lactic acid (for milk are added bacteria that cause fermentation) process takes 4-5 hours at 40-50 °C. Microorganisms that ferment lactose (milk sugar), reduce the pH of the milk and cause its coagulation (the beheading).
The consistency and texture of yoghurt depends on the composition and /or on the manufacturing process. Increasing the density of the product and giving “creamy” texture can be made by increasing the dry matter content by evaporation, adding milk powder or ultrafiltration.
Enrichment of natural yoghurt ingredients of milk origin has affects for dry matter content, which should not have a negative impact on the quality of the product and the presence of valuable microorganisms.
Milk powder acts as a stabilizer is added to reduce the synthesis of whey in the curd and, consequently, improve the appearance of the product. Consumers prefer natural yoghurt with a creamy appearance and creamy and firm texture. Stratification of the product is considered a negative trait. Whilst it is a natural phenomenon, without affecting the quality and the presence of precious values. The presence of substances that improve the appearance of yoghurt, guarantees the desired and uniform product consistency, throughout the entire shelf life.
The whey proteins may also serve as a stabilizer, but dried whey is a source of large quantities of milk sugar (lactose). It is worth remembering that the lactose is not fermented in natural yoghurt in full. By adding the whey proteins to the product – increasing the lactose content. Another reason may be the economic reasons – whey powder is the cheapest component, which can thicken the dry weight of the milk.
The most popular are fruit yoghurts, and particularly strawberry yoghurts. Unfortunately, its color, smell or taste not owe fruits, but artificial (or natural) dyes, aromas (identical with natural) and the presence of sugar (diet yoghurt) – artificial sweetener. The best choices is natural yoghurt (containing natural sugar – lactose), unfortified artificial colourings and flavourings.
Source: inter alia InternetAdd to Favourites