Are all yogurts made with raw milk? - Athena Child Care
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Are all yogurts made with raw milk?

yogurts

Are all yogurts made with raw milk?

The Greek yogurt is fed to a creamy state produced from milk that has been fermented. Yogurt has a soft texture with a slightly acidic aroma due to the lactic acid it contains. It has a high nutritional value and can be produced from cow’s , sheep’s and buffalo’s milk .

Yogurt in its current form and use, probably came from areas that today belong to Turkey , although there are references to the Indo-Iranian culture of 500 BC. which refer to it as food of the gods (along with honey). Cow’s milk is mainly used in the USA and Europe, while sheep’s milk is preferred in Turkey and Southeastern Europe. Buffalo milk is most commonly used in Egypt and India.

Here we answer 11 of the most popular questions about yogurts!

What are the basic types of yogurt?

Traditional skinned yogurt, made from small units but also large industries with cow’s, sheep’s or goat’s milk, skinless yogurts (some more watery and creamy and others with a more cohesive structure), made mainly from cow’s milk, and the thick-textured strained yogurt, usually from cow’s or sheep’s milk.

Is only raw milk used to make yogurt?

No. The “traditional” yoghurts (those with the skin) are made with raw milk (sheep, cow or goat), while for the yoghurts without skin (velvet type) the industry mostly uses raw milk mixed with condensed or only condensed (s) .s .: milk from which part of the water has been removed, imported from EU countries).

Why not use only Greek, raw milk?

Greek raw milk is used for the preparation of the traditional type of yogurt (with the skin) and the sheep and goat yogurts without the skin. For the preparation of most cow yogurts that we find in the market, a small percentage of domestic milk is used together with condensed milk imported from European Union countries. The reason is that we produce less cow’s milk than we consume, and even less than the quota set by the EU. (800,000 tons per year).

For example, in 2013, about 670,000 tons of cow’s milk were produced. Our needs for milk intended for drinking are adequately covered (350,000 tons per year), while the rest produces Greek cow cheese and some other dairy products, including yogurt.

Why is the country of origin of the milk with which it is made not indicated on the yogurt packaging?

Until September 2013, the law stipulated that the country of origin of milk had to be written on the packaging of yogurt. However this is not the case today – it is optional. Some domestic dairies that use milk produced in Greece have placed the special label “from Greek milk” on the labels of yogurts, considering that they give added value to their product.

Are yogurts made with Greek milk better?

Although it is important to support domestic products, it should not be considered that Greek is necessarily better, as it is not certain that the milk imported is of lower quality than the local.

Which yogurt is better, the “traditional” type or the velvet type?

In fact, we can not compare them, because they are different recipes. “Traditional” yogurt and some types of skinless yogurt are made with two ingredients, fresh milk and yogurt culture (usually the previous day’s yogurt), while most “industrial” skinless yogurts are made according to a much more complex recipe with different ingredients that ensure the desired result (structure, texture, taste) – see “Reading the label” at the end of the report.

One could argue that the “traditional” type is purer, but both are quality and safe products with few, as doctors claim, differences in their beneficial ingredients. In terms of taste, many prefer the “traditional” to the most authentic, because it has a “live” smell of milk and a rich taste. But it is still a matter of taste: there are some who can not stand the strong smell of milk and prefer “nobler” versions of yogurt.

Why does “traditional” yogurt have a skin and “industrial” yogurt does not “?

“Traditional yogurts” are usually made from non-homogenized milk (s.s .: homogenized is milk that has been machined so that its fats are evenly distributed throughout its mass). In traditional yogurt, the milk fat separates and rises to the surface as it coagulates, thus forming a thick layer, which creates the skin. In contrast to “industrial” yogurts, milk is homogenized and fats are evenly distributed.

What is strained yogurt (bag) and how is it made?

It is yogurt from which part of its moisture has been removed and therefore has a denser texture and a richer taste – usually more fat, unless semi-skimmed or skimmed milk has been used. In small or medium units this is done as follows: after the yogurt thickens, it is placed in canvas bags (hence the name “bag yogurt”) and allowed to drain until it reaches the desired density. The dairies, to facilitate production, remove moisture after coagulation by centrifugation or concentrate the milk before coagulation so that it does not need to be drained.

Why do yogurts – and especially “traditional” – leave liquids?

If we eat 1-2 spoons of a yogurt and store the bag with the rest in the fridge, after a while the bag will be filled with liquids. This is because over time the whey, ie the “water” of the milk, leaks into the sac. Rarely will we see this happen in strained yogurts, from which moisture has been removed and they have a very dense structure, while it is much more intense in “traditional” ones that are made only with raw milk and not with the addition of other ingredients (e.g. proteins) that ensure a tight structure.

Yogurt that has “left” liquids should not be rejected, nor should it be considered unsuitable if it is within the expiration date and has been properly preserved.

What is the difference between yogurt and yogurt desserts?

If we read carefully the labels of yogurts (even white yogurts – that is, without added fruit), we will see that some of them are called “yogurt desserts”. This is because during their preparation other ingredients are added that do not agree with the definition given for the product by the Food and Beverage Code. What are these; Modified starch, gelatin or buttermilk, which are used as texture improvers.

They may also contain fruits, nuts, biscuit crumbs, syrups, etc. Some “yogurts” are enriched with ingredients such as magnesium, calcium and vitamins, and are considered to benefit the body. Yogurt desserts are also those to which Bifidus probiotic microorganisms are added, which are considered to contribute to the proper functioning of the intestine.

Why are “traditional” yogurts usually sour?

In traditional yogurts the microorganisms used for fermentation contain some lactobacilli strains which continue their action even after the yogurt has cooled and produce lactic acid. The acidity of the product is due to this action. In industrial yogurts, the acidity of the culture is regulated (it is standardized and therefore its action is controlled). In addition, the proteins added to some formulas contribute to a less acidic product. Nutrients Yogurt is considered by nutritionists to be a very useful food, as it contains proteins of high biological value (at least 3.5%) and a reasonable number of calories. In addition, it is a source of calcium, phosphorus, iron and B-complex vitamins, which contribute to the proper functioning of the body.

Reading the label, what does each ingredient in yogurt on the market mean?

Raw milk: It is the milk that has not undergone any heat treatment. It usually specifies its species (goat, sheep or cow) and whether or not it has all its fats (skimmed or whole). This is used to make “traditional” yogurts, sheep and goats without skin and some velvety cows. It can be whole or partially or completely skimmed.

Condensed (skimmed) milk: Condensed milk is usually an imported product, it is more economical than raw milk and it is also more economical to transport as. Condensed. It looks like evaporated milk (on the face), has less moisture (removes part of the water) and is used as a raw material for making velvet yogurt. It can be complete or lean.

Yogurt culture: They are the living microorganisms that cause the fermentation of milk. The bacteria Streptococcus Thermophilus and Lactobacillus Bulgaricus are used in the preparation of all types of yogurt in a certain amount. In traditional yogurts, the previous day’s yogurt (which contains the aforementioned bacteria) is usually used as a culture. In addition to the coagulation of yogurt, their action is beneficial for the body and specifically for the digestive system.

Ingredients: Skimmed cow’s milk, condensed cow’s milk, milk protein, flower milk, yogurt culture (Streptococcus Thermophilus, Lactobacillus Bulgaricus).

Milk protein: These are powdered proteins that are either derived from milk or whey. They are added to give a tighter structure and a better texture to yogurt.

Flower milk: It is the cream, rich in fat (about 35%), and is usually added to “industrial” yogurts (mainly those that use condensed skim milk) to achieve the desired percentage of fat.

Read more about dairy products and dairy machinery:

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