About live ferments in yoghurt

How much fundamental are live ferments in yoghurt?

Yoghurt, as such, must have a minimum amount of live lactic ferments inside, the regulation says.

The expiry date of the yoghurts does not indicate when the product will no longer be edible but, but when this population falls below the minimum threshold in order to be able to define the product as “yogurt”.

So, don’t throw them away if they’re “expired” and take advantage of those put on offer on the shelves because they’re close to their expiration date! The live ferments present in yoghurt

Products which do not label the presence of specific microorganisms cannot be defined as yoghurt and cannot be guaranteed to have the same nutritional properties.

Among these products we find some desserts that are defined respectively:

 

  • PRESAMANTO MILK; it derives from the coagulation obtained by the addition of a socket (rennet) and the preparation of which involves the use of skimmed milk, milk powder, sugar, flavorings (chocolate, coffee or other), which are mixed and sterilized, cooled to 40 °C, added with pressure and introduced into the containers where the gelling takes place.

 

  • FROZEN MILK; produced by clotting obtained by the addition of gelling agents and water restraint. Skimmed fresh milk, sugar, flavorings and natural and gelling dyes are used for the preparation, which are sterilized at 140 °C, cooled to 65 – 70 °C and introduced into containers. So, the live ferments present in yoghurt.

 

So when you are at the fridge counter and want to buy a yogurt to make a snack and take advantage of its consumption, take into account what has been explained: check that the names of the microorganisms used are reported so as to be sure to really buy a yogurt and not a product that looks like us, treat yourself in deception perhaps from the packaging; and then that if you forget a jar in the fridge and find it already expired it does not necessarily mean that it will no longer be edible! The live ferments present in yoghurt

A “small” advice that must be taken into account when choosing a yogurt, is to always read for good the label, in fact the basic yogurt should report as ingredients: milk (whole, skimmed pars. skimmed, skimmed) live lactic ferments of which we have already described which ones must be and finally …. nothing else! The fact of finding the addition of sugars, aromas, corn starch, acidity correctors, are tricks of the food industry to make the taste of poor-quality products more acceptable.

If you really want to eat a fruit yoghurt you would do well to look for a brand that in addition to milk and ferments adds only fresh fruit among the ingredients, or if you feel like it you can simply buy a white yogurt and add pieces of seasonal fruit from you that you have bought and maybe correct the natural acidity of the yogurt by adding honey or molasses or stevia.

Have a good snack!

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