Myths and Facts about yogurt

  1. The yogurt can be consumed beyond its expiration date. TRUE. People often forget that yogurt is a way to preserve milk. The ancient inhabitants of the Asian steppes realized that when the milk is fermented could be drunk  much longer than if they had only provided like fresh milk. The bacteria consumes the lactose in yogurt, which is the 'sugar' in milk, and convert it into lactic acid. This acidification of milk is not conducive for the development of harmful bacteria. Therefore, the yogurt that has passed the expiration date can still be consumed with guarantees as acid remains the same and therefore self-preserving. This 'extra' conservation is not infinite, of course, because sooner or later yogurt bacteria will die from lack of food - they have already consumed all the lactose - lowering acidity, facilitating the entry of harmful bacteria that will destroy the product. It is difficult to dictate how long we can consume yogurt with guarantees after its expiration has passed, but the EU is working to provide a regulated response to the question. In fact, experts say that certain products, after the expiration date, are still in perfect use and throw away means billions of losses per year that could be averted. Yogurt is one of them.
  2. The lactose intolerant can eat yogurt. Half-truth. The bacteria responsible for fermentation consume lactose milk but do not entirely. The more acidic, more  thick is the yogurt, denoting  long process of fermentation, and thus the lower amount of lactose present. However, many industrial products still contain lactose cause yogurt has been mixed with other dairy products for several reasons. So those who suffer from mild lactose intolerance is preferable to manufacture your own yogurt to ensure the purity of the ferment obtained. Another milk product, kefir, combined result of fermentation by bacteria and a yeast,  is more efficient by eliminating the lactose in milk.
  3. Eat yogurt and drink milk is the same. TRUE. Yogurt is similar to milk but the original milk is richer in vitamin B, being low in B12 and C. As for minerals, the composition of yogurt is practically equal to that of milk. Despite these small differences, we can say roughly that milk and yogurt can be exchanged, which also happens with the cheese.
  4. Everything is sold and seems yogurt is yogurt. Half-truth. In Spain, with similar laws to the European Union, the Royal Decree 179/2003  that deals with the yogurt, speaks basically of two main groups: natural yoghurt that must contain mandatory lactobacillus thermophilus bulgaricu streptoccocus s (responsible for fermentation) among other things and pasteurized yoghurt,  which has eliminated all bacteria - good and bad - through the pasteurization process and therefore is not required to be kept cold. Among the lactobacillus bulgaricus can find the aforementioned, the casei and bifidus. Much has been said about the benefits of using one or another type of bacteria. For the main promoter of the benefits of this product, the russian Mechnikov, the lactobacillus bulgaricus was responsible for the high longevity observed between the Bulgarian peasantry (which nowdays we now know is not true). The really controversial for many producers is to have called "yogurt" to a pasteurized product because yogurt bacteria  does no longer exist (a view I share with producers). I also challenge you to go to your supermarket and try to find a clean, no additives, no sugar, no cereals container of this product where you can just read the word "yoghurt" : it will be impossible. Sometimes yo do not know what are you really eating hidden under so many additives.
  5. The "water" covering the yogurt is a symptom of its poor condition and must be removed before consumption. FALSE. This "water" is actually very rich about quality proteins. The milk fermentation process makes solid part of the proteins, separating the heaviest of the lightest. Latest  become part of the "water" what is really named "serum". If left unrefrigerated yogurt fermentation process restarts and more serum is produced, but that does not mean that yogurt is spoiled. Serum can also be generated, and therefore acidified yogurt, if we have the fridge for more than 41 F. It is best to take the serum mixed with the remaining yogurt if you feel uncomfortable with it.
  6. The yogurt has "miracle" properties.  FALSE. It is true that to eat yogurt is very healthy because it contains protein, calcium, vitamins B6, B12 and other compounds necessary for our body. On the other hand its use helps maintain intestinal flora especially when it has been damaged by the use of antibiotics. It is also noteworthy that eating yogurt helps moderate obesity since calcium prevents fat absorption. On the other hand it is not true that the consumption of yogurt helps to prolong life nor has it been proven to prevent certain types of cancer or be effective against certain infections.
  7. Yogurt can be stored outside the refrigerator. TRUE. As already stated, the fermentation process will restart and the yogurt will become very acid, but is perfectly edible if not open, containing no additives or other added substances.
  8. It is good that the child used to eat yogurt. TRUE. For apart from the above properties, it can be consumed without sugar in its less acidic form and that's always good compared to other dairy desserts.
  9. Soy yogurt is yogurt. FALSE. Soy does not contain lactose and therefore does not react with bacteria the same as standard milk. Yes it is possible to coagulate soy protein by parallel means and add  bacteria after the process, although they must be free of milk proteins if they are aimed for intolerant lactose people.
  10. The frozen yogurt has the same properties of yogurt. Half-truth. Again we find something that will depend on the manufacturer. Some of them provide to the ice cream tastes like yogurt, but does not contain bacteria or yogurt properties. Others manufacturers make ice cream with  frozen yogurt or a large proportion of it. There is evidence that bacteria can live up to three months at 0 F, recovering after its functionality at room temperature.

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