How can you determine if your yogurt contains live cultures. What are the health benefits of consuming yogurt with active cultures. Why do some manufacturers heat-treat yogurt after fermentation. How does the National Yogurt Association help consumers identify quality yogurt products.

The Essence of Authentic Yogurt: Live and Active Cultures

Yogurt has long been revered as a nutritious food, but not all yogurts are created equal. The key to authentic yogurt lies in three crucial words: live, active cultures. These cultures refer to the living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, which transform pasteurized milk into yogurt during fermentation.

The fermentation process is similar to that used in beer, wine, or cheese production, where beneficial organisms transform the basic food. This process not only creates yogurt’s distinctive taste and texture but also contributes to its numerous health benefits.

The Fermentation Process: From Milk to Yogurt

How does milk become yogurt? The process begins with pasteurizing milk to eliminate harmful bacteria. Then, the beneficial bacteria cultures are added, initiating the fermentation process. As these bacteria consume the milk’s natural sugars, they produce lactic acid, which gives yogurt its characteristic tangy flavor and creamy texture.

Decoding Yogurt Labels: The Live & Active Cultures Seal

To help consumers identify yogurts containing significant levels of live and active cultures, the National Yogurt Association (NYA) developed the Live & Active Cultures seal. This voluntary identification is available to manufacturers whose products meet specific criteria:

• Refrigerated yogurt must contain at least 100 million cultures per gram at the time of manufacture
• Frozen yogurt must contain at least 10 million cultures per gram at the time of manufacture

Can yogurt contain live cultures without displaying the seal? Yes, since the seal program is voluntary, some yogurt products may have live cultures but not carry the seal. However, the seal provides a reliable indicator of product quality and manufacturer integrity.

The Hidden Truth: Heat-Treated Yogurt and Its Implications

Not all yogurts in the market contain live and active cultures. Some manufacturers heat-treat yogurt after fermentation, a process that kills most of the beneficial active cultures. Why would they do this?

1. To prolong shelf life
2. To decrease yogurt’s natural tartness, appealing to consumers who dislike tangy flavors
3. To reduce production costs

Additionally, some brands deliberately formulate their products with low levels of cultures, primarily driven by financial considerations. These practices can significantly reduce the health benefits associated with consuming yogurt.

Health Benefits of Yogurt with Live and Active Cultures

Yogurt containing live and active cultures offers numerous potential health benefits, which are currently being researched internationally. These include:

• Lowering cholesterol levels
• Fighting yeast infections
• Preventing gastrointestinal infections
• Boosting the body’s immune system
• Potentially preventing certain types of cancer

Yogurt and Lactose Intolerance

Can lactose-intolerant individuals consume yogurt? Studies show that the live and active cultures present in authentic yogurt allow many lactose-intolerant individuals to enjoy it without experiencing the typical discomfort associated with other dairy products. This is because the beneficial bacteria in yogurt help break down lactose, making it easier to digest.

Beyond Health: The Versatility of Yogurt in Everyday Life

Yogurt’s appeal extends beyond its health benefits. Its versatility makes it a valuable ingredient in various culinary applications:

• As a substitute for mayonnaise and sour cream in recipes
• A topping for waffles or pancakes
• A healthier alternative to ice cream in the form of frozen yogurt
• A convenient, portable protein boost for commuters or hikers

How can you incorporate yogurt into your daily routine? Consider replacing high-fat condiments with yogurt in your sandwiches or using it as a base for dips and dressings. You can also blend it with fruits for a nutritious smoothie or use it as a marinade for meats to tenderize and add flavor.

Navigating the Yogurt Aisle: Tips for Choosing Quality Products

When shopping for yogurt, how can you ensure you’re getting a product with live and active cultures? Here are some tips:

1. Look for the NYA Live & Active Cultures seal on the package
2. Read the ingredient list carefully
3. Avoid products that have been heat-treated after fermentation
4. Be willing to pay a little more for quality yogurt with significant levels of live cultures

Is a higher price always indicative of better quality? Not necessarily, but it’s often worth investing in yogurt brands that prioritize the inclusion of live and active cultures. These products are more likely to deliver the health benefits associated with authentic yogurt.

The Future of Yogurt: Trends and Innovations

As consumer awareness about the importance of gut health grows, what does the future hold for yogurt? The yogurt industry is continuously evolving, with new trends and innovations emerging:

• Plant-based yogurt alternatives for vegan and lactose-intolerant consumers
• Probiotic-enhanced yogurts with specific strains targeting particular health benefits
• Savory yogurt flavors for those who prefer less sweetness
• Drinkable yogurts for on-the-go consumption
• Greek and Icelandic-style yogurts with higher protein content

How will these innovations impact the yogurt market? As consumers become more health-conscious and informed about the benefits of probiotics, demand for authentic yogurt with live and active cultures is likely to increase. This may drive manufacturers to prioritize the inclusion of beneficial bacteria in their products and potentially lead to more stringent industry standards.

Debunking Yogurt Myths: Separating Fact from Fiction

Despite its popularity, several misconceptions about yogurt persist. Let’s address some common myths:

Myth 1: All yogurt products are equally healthy

Is this true? No, not all yogurt products offer the same health benefits. As we’ve discussed, yogurts without live and active cultures, or those that have been heat-treated after fermentation, may not provide the probiotic benefits associated with authentic yogurt.

Myth 2: Yogurt-flavored products are as beneficial as real yogurt

Are yogurt-covered raisins or pretzels as healthy as actual yogurt? Unfortunately, no. These products often take advantage of yogurt’s healthful image but do not contain the live cultures that make yogurt beneficial. They are typically high in sugar and fat, with little to no probiotic content.

Myth 3: Greek yogurt is always healthier than regular yogurt

Is Greek yogurt superior to regular yogurt? While Greek yogurt is often higher in protein and lower in sugar, both types can be healthy choices if they contain live and active cultures. The key is to look for the NYA seal and read the ingredient list carefully, regardless of the yogurt type.

Myth 4: Frozen yogurt is as healthy as regular yogurt

Does freezing yogurt affect its probiotic content? While freezing can reduce the number of live cultures, many frozen yogurts still contain beneficial bacteria. However, be cautious of added sugars and toppings that can negate the health benefits. Look for the NYA seal on frozen yogurt products to ensure they contain significant levels of live cultures.

The Global Perspective: Yogurt Consumption Around the World

Yogurt consumption varies significantly across different cultures and regions. How do various countries approach yogurt production and consumption?

Europe

In many European countries, yogurt is a dietary staple. Countries like France, Greece, and Bulgaria have a long history of yogurt production and consumption. European yogurts often have a more tart flavor profile and are frequently used in both sweet and savory dishes.

Middle East and India

In these regions, yogurt (often called “curd” in India) is an integral part of the cuisine. It’s commonly used in dishes like raita, lassi, and as a marinade for meats. Many households in these areas still make yogurt at home using traditional methods.

Asia

While not traditionally a part of many East Asian diets, yogurt consumption is growing in countries like China and Japan. These markets often prefer sweeter, drinkable yogurts and probiotic dairy beverages.

United States

The U.S. has seen a significant increase in yogurt consumption over the past few decades, with Greek yogurt gaining particular popularity. There’s also a growing market for non-dairy yogurt alternatives made from soy, almond, or coconut milk.

How do these global variations impact yogurt quality and probiotic content? While production methods and flavor profiles may differ, the importance of live and active cultures remains constant. Consumers worldwide are becoming more aware of the health benefits associated with probiotic-rich yogurts.

The Science Behind Probiotics in Yogurt

To truly appreciate the value of live and active cultures in yogurt, it’s essential to understand the science behind probiotics. How do these beneficial bacteria actually work in our bodies?

The Gut Microbiome

Our digestive system is home to trillions of microorganisms, collectively known as the gut microbiome. This complex ecosystem plays a crucial role in our overall health, influencing everything from digestion to immune function and even mental health.

How Probiotics Work

When we consume yogurt with live and active cultures, we introduce beneficial bacteria into our gut. These probiotics can:

• Help maintain a balanced gut microbiome
• Compete with harmful bacteria for resources, potentially preventing their overgrowth
• Produce substances that can inhibit the growth of pathogens
• Stimulate the production of antibodies, enhancing immune function
• Aid in the digestion of certain nutrients, including lactose

Is the effectiveness of probiotics in yogurt supported by scientific research? While more studies are needed, there is growing evidence supporting the health benefits of probiotic-rich foods like yogurt. However, it’s important to note that the effects can vary depending on the specific strains of bacteria and individual factors.

Beyond Lactobacillus and Streptococcus

While Lactobacillus bulgaricus and Streptococcus thermophilus are the primary cultures used in yogurt production, some manufacturers add additional probiotic strains. These may include:

• Lactobacillus acidophilus
• Bifidobacterium bifidum
• Lactobacillus casei

How do these additional strains impact the health benefits of yogurt? Each strain may offer specific benefits, from improving digestive health to enhancing immune function. However, more research is needed to fully understand the impact of these additional probiotics in yogurt.

Yogurt in a Balanced Diet: Maximizing the Benefits

While yogurt can be a nutritious addition to your diet, it’s important to consider how it fits into your overall eating habits. How can you maximize the benefits of yogurt consumption?

Choosing the Right Yogurt

When selecting yogurt, consider the following factors:

• Presence of live and active cultures (look for the NYA seal)
• Sugar content (opt for plain varieties and add your own fruit for sweetness)
• Fat content (choose based on your dietary needs and preferences)
• Protein content (Greek yogurt generally offers more protein)
• Added ingredients (avoid artificial colors, flavors, and preservatives)

Incorporating Yogurt into Your Diet

How can you include yogurt in your daily meals? Here are some ideas:

1. Use it as a base for breakfast parfaits with fruits and nuts
2. Blend it into smoothies for added protein and creaminess
3. Use it as a substitute for sour cream in dips and dressings
4. Incorporate it into baked goods for moisture and nutrition
5. Enjoy it as a post-workout snack for protein and carbohydrates

Yogurt and Special Diets

Can yogurt be part of special diets? Yes, but it’s important to choose the right type:

• For low-fat diets: Opt for non-fat or low-fat yogurt varieties
• For low-carb or keto diets: Choose plain, full-fat yogurt and limit portion sizes
• For vegetarian diets: Most yogurts are suitable, but check for animal-derived additives
• For vegan diets: Look for plant-based yogurt alternatives made from soy, almond, or coconut

Remember, while yogurt can be a healthy addition to your diet, it should be part of a balanced eating plan that includes a variety of nutrient-rich foods.

The Environmental Impact of Yogurt Production

As consumers become more environmentally conscious, it’s worth considering the ecological footprint of yogurt production. How does yogurt manufacturing affect the environment?

Dairy Farming

The primary environmental concern in yogurt production stems from dairy farming. This includes:

• Greenhouse gas emissions from cows
• Water usage for cattle and cleaning
• Land use for grazing and feed production
• Manure management

Manufacturing Process

The yogurt production process itself also has environmental implications:

• Energy consumption for pasteurization and cooling
• Water usage for cleaning equipment
• Packaging waste

Sustainable Practices in Yogurt Production

How are yogurt manufacturers addressing these environmental concerns? Many companies are implementing sustainable practices such as:

1. Using renewable energy sources in manufacturing facilities
2. Implementing water recycling systems
3. Developing more sustainable packaging solutions
4. Supporting sustainable dairy farming practices
5. Offering plant-based yogurt alternatives

As a consumer, how can you make more environmentally friendly choices when buying yogurt? Consider factors like packaging (opt for recyclable or biodegradable options), local production (to reduce transportation emissions), and the company’s sustainability practices. You might also explore plant-based yogurt alternatives, which generally have a lower environmental impact than dairy-based products.

The Future of Probiotic Research: Beyond Yogurt

While yogurt remains a popular source of probiotics, research into beneficial bacteria and their effects on human health continues to expand. What new developments are on the horizon in probiotic research?

How to Know if Your Yogurt Is REALLY Yogurt!

For centuries, yogurt has been considered a healthful food. And today, research is going on internationally regarding the potential attributes of yogurt in such areas as

• lowering cholesterol,

• fighting yeast infections,

• preventing gastrointestinal infections,

• boosting the body’s immune system,

• preventing certain types of cancer.

But yogurt-lovers should take notice: there are products in the marketplace that take advantage of yogurt’s healthful image, but that do not contain the things that make yogurt, yogurt. Yogurt-covered candies, raisins, and pretzels, and yogurt-containing salad dressings are just a few examples.

So what makes yogurt – well, yogurt? According to the National Yogurt Association (NYA), three words: LIVE, ACTIVE CULTURES. The words “live and active cultures” refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation.

Note that the milk is pasteurized before culturing to remove any harmful bacteria. The process is very similar to that used when making beer, wine or cheese, in that beneficial organisms ferment and transform the basic food. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes.

To dispel consumer confusion, the NYA developed the Live & Active Cultures seal to help consumers readily identify those yogurts containing significant levels of live and active cultures. The seal is a voluntary identification available to all manufacturers of refrigerated yogurt whose products contain at least 100 million cultures per gram at the time of manufacture, and whose frozen yogurt contains at least 10 million cultures per gram at the time of manufacture. (However, here’s something to know: since the seal program is voluntary, some yogurt products may have some live cultures but not carry the seal.)

The NYA is a national non-profit trade organization whose purpose is to sponsor health and medical research for yogurt with live and active cultures. It serves as an information source to the trade and the general public. Their Live & Active Culture seal is an indicator of product quality and the manufacturer’s integrity.

And speaking of INTEGRITY: Back to the fact that not all yogurts are created equal. Some yogurt brands are heat-treated after fermentation. This process kills most of the beneficial active cultures found in the yogurt. Why would a manufacturer heat-treat yogurt? It’s a money-driven decision. Heat-treating prolongs shelf life and decreases yogurt’s natural tartness (some consumers dislike tart yogurt). And then there are yogurts that are deliberately formulated with a low level of cultures (again, a money-driven decision).

So the bottom line? Read your labels. While that marked-down house brand looks attractive (price-wise), if you’re wanting true yogurt with all its health benefits, then move on to a brand that carries the National Yogurt Association (NYA) Live & Active Cultures Yogurt seal on the package and be willing to pay a little more. You’ll be certain you’re getting yogurt with significant levels of live and active cultures.

And here’s another reason to look to real yogurt. Lactose intolerance. Studies show that the live and active cultures present in true yogurt permit it to be eaten by many of the more than one quarter of American adults who ordinarily experience lactose intolerance with other dairy products. If you relate, this may give you hope.

Finally, there’s yogurt’s versatility. It makes a superb substitute for mayonnaise and sour cream; top waffles or pancakes with fruited yogurt; and make desserts more healthful by opting for frozen yogurt over ice cream.

Perfect for today’s busy schedules, nothing is as convenient to carry with you on a hike or put in a lunch bag as yogurt. For the commuter, it’s the perfect portable protein boost. Just be sure you’re getting the real deal; always look for the trustworthy Live and Active Cultures seal!

Sources:

•   www.healthyeating.org
•   www.jacktuchten.com
•   www.moonshineink.com
•   www.smellslikefoodinhere.blogspot.com
•   www.heraldextra.com
•   www.kristinwillard.com

    Alice Osborne

    Weekly Newsletter Contributor since 2006

    Email the author! [email protected]

Does All Yogurt Contain Probiotics and Active Cultures? • Cathe Friedrich

Yogurt has become a popular breakfast food and tasty snack, especially as interest in probiotics continues to grow. In case you’re not aware, probiotics are “friendly” bacteria, in contrast to pathogenic bacteria that cause illness. Your gut is teaming with probiotic bacteria, up to 100 trillion of them, and they help keep your gut peaceful and balanced. They do this by reigning in pathogenic bacteria so they don’t gain a foothold and by the positive impact they have on the immune system, 70% of which lies in your gut.

Preliminary studies suggest that these gut-friendly bacteria influence health and disease in ways we don’t yet fully understand. For example, these tiny intestinal citizens seem to help keep inflammation in check, an important job since most chronic health problems are partially fueled by inflammation. Plus, these bugs help to maintain gut health as well. With such an impressive resume, these are bacteria we want more of!

So, how do we get more of these bacteria – food or supplements? The probiotic supplement industry is thriving. According to Natural Products Inside, the global market for probiotics is valued at 36. 7 billion and shows no signs of slowing. But, we don’t have to depend on a probiotic supplement to supply our guts with friendly bacteria. Fermented foods are a natural source of these organisms. The most popular fermented foods in the American market are dairy foods, particularly yogurt. More recently, another probiotic-rich dairy alternative, kefir, has gained favor.

Chances are you’ve eaten yogurt many times in your life. This creamy snack comes in a dizzying array of flavors these days, although some are quite high in sugar. Recently, Greek yogurt has taken center stage due to its thicker texture and higher protein content. However, Greek yogurt is lower in calcium. In fact, regular yogurt has twice the calcium that Green yogurt has.

To add to the mix, a number of non-dairy yogurts have entered the market. First, non-dairy yogurt was primarily made from soy milk, but now you can buy yogurt made with other non-dairy milk forms such as coconut and almond milk. Choices! Choices! Choices! But, if you’re buying yogurt for its probiotic content, you might wonder whether ALL yogurt contains probiotics.

Active Cultures or Not?

Theoretically, all yogurt SHOULD have probiotics as its made by adding bacterial colonies to milk to ferment the lactose and form lactic acid. The milk is pasteurized BEFORE adding the bacterial colonies, as the heat of pasteurization would destroy them. Once formed, the lactic acid thickens the milk and gives yogurt its thick, creamy consistency.  Lactic acid also gives the yogurt its characteristic tangy taste. Yogurt is arguably one of the oldest fermented foods in existence.

So, why wouldn’t all yogurt contain active probiotic cultures? If yogurt is heat processed after fermentation, it destroys some the healthy bacteria, along with the health benefits. Some manufacturers add probiotic organisms into yogurt after its heat treated to make up for the loss. Some even add some extra probiotic bacteria to compensate for the loss of viable bacteria due to storage.

Still, if yogurt is heat processed after fermentation, the yogurt may still have few active cultures – and how would you know? The National Yogurt Association helps to solve this problem by designing a seal called the Live and Active Cultures seal. Manufacturers can place this seal on yogurt if the yogurt contains at least 100 million cultures at the time it was manufactured. Frozen yogurt must contain at least 10 million cultures to bear the seal.

Seeing this seal on a yogurt container gives you some reassurance that you’re getting active cultures, as long as you don’t leave it sitting in the refrigerator for weeks. Since manufacturers can choose whether to use this seal, there may be yogurt brands that do have enough viable cultures but choose not to use the seal. But, if you’re consuming yogurt for its probiotic benefits, the seal gives you some assurance that you’re getting active cultures.

Does Non-Dairy Yogurt Contain Active Cultures Too?

If you’re lactose intolerant or eat a vegan diet, you can still get gut-friendly bacteria by eating non-dairy yogurt. Manufacturers make non-dairy yogurt in much the same way as dairy yogurt only non-dairy milk is the medium. They commonly use Lactobacillus bulgaricus as a starter culture to ferment the non-dairy milk. If the final product isn’t treated with heat again after fermentation, it should have viable cultures.

Be picky when you choose a yogurt, dairy or non-dairy. Look for one with as little added sugar as possible. Unflavored is usually the best option as the flavorings are often a source of added sugar. You can always flavor it yourself with fresh fruit, herbs, spices, and add other healthy additions like nuts, pumpkin seeds, sunflower seeds, ground flaxseed, and even matcha powder for green tea yogurt.

Look Beyond Yogurt

Although there are plenty of commercial yogurt brands that contain active cultures, you can also get active probiotic organisms by eating fermented vegetables. The most popular of these is fresh sauerkraut. You can buy sauerkraut as well as other fermented vegetables in the refrigerated case of many natural food markets. Canned sauerkraut won’t cut it as it’s pasteurized before canning to kill the bacteria. The advantage that fermented vegetables have over yogurt is they’re a rich source of fiber, some of which is prebiotic. The prebiotics in fermented vegetables are food for probiotic bacteria and help them survive and flourish.

Other options are kefir, kombucha, tempeh, and miso, all of which may have active cultures. However, heating these foods, as is characteristic with tempeh and miso, destroys some of the active organisms.

The Bottom Line

All yogurt contains active cultures, although some commercial brands may heat process their yogurt and destroy some of the organisms. Look for the Live and Active Culture seals on yogurt for reassurance. But, look beyond yogurt as well and get your probiotics from other sources, including nutrient-dense fermented vegetables. These foods have other health benefits as well.

 

References:

Natural Products Inside. “Probiotic Product Trends”
AboutYogurt.com. “Live and Active Culture Yogurt”

 

Related Articles by Cathe:

The Problem with Probiotic Supplements: Are They What They Seem to Be?

Does Your Favorite Yogurt Have Enough Probiotic Bacteria?

Fermented Foods vs. Probiotic Supplements: Is One Better Than the Other?

How Your Gut Microbiome Changes with Age and How It Impacts Your Health

Are Probiotic Supplements Overhyped?

 

Microbiological indicators of yoghurt

Real yogurt, in which natural milk and sourdough are combined, must contain pure, “live” cultures in a certain number and proportions. In Russia, its microbiological parameters are strictly specified by the Law of the Russian Federation No. 88-FZ and GOST 31981-2013. If the content of cultures deviates from the norm, the product cannot be called yogurt. It will not bring the benefits for which the lactic acid drink is valued all over the world.

Yogurt on sourdough, in which all microbiological and other parameters are observed:

• helps to strengthen the immune and hematopoietic systems, helps the body fight seasonal infections;
• enriches the body with vitamins B and A, which are necessary for regulating cholesterol levels, the proper functioning of the nervous system, and maintaining the beauty of the skin;
• improves digestion, regulates acidity, helps fight pathogenic microflora of the gastrointestinal tract, putrefactive microorganisms in the intestines;
• prevents osteoporosis, reduces the risk of high blood pressure, and so on.

For the first time, the microflora of a dairy product was studied at the beginning of the 20th century at the University of Geneva. Then it was described as a combination of lactic acid microorganisms – these were rod-shaped and spherical bacteria. Today we know them under the names Lactobacilli bulgaricus (the birthplace of the drink, Bulgaria) and Streptococcus thermophilus, respectively. The bulgarian stick and thermophilic streptococcus (as cultures are called in the Russian-speaking scientific community) are still used today as the main bacteria that convert milk into a useful product.

Microbiotic parameters of different types of yoghurt

Russian GOST 31981-2013 stipulates that yogurt must be produced using the above mentioned starter microorganisms. Their concentration in the finished product cannot be less than 10 ⁷ CFU per gram (at the end of the expiration date). The protosymbiotic mixture used for fermentation should consist of pure cultures.

In addition to yoghurt itself, not enriched in any way, made from sourdough based on bulgarian sticks and thermophilic streptococcus, the state standard introduced the concept of bioyoghurt. This is a product where, in addition to the main cultures in the correct concentration, there are probiotics, prebiotics, lactic acidophilus bacillus. For them, concentration norms are also strictly stipulated at the time of the expiration date of bioyogurt, regardless of the presence of additional components:

• for bifidobacteria (Bifidobacterium) – the amount should not be less than 10 ¹⁰ CFU per one gram of bioyoghurt;
• for lactic acid bacillus (Lactobacillus acidophilus) – the concentration of bacteria should not be less than 10 ⁶ CFU per gram.

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Natural sources of Lactobacillus acidophilus:

• Yogurt: Contains Lactobacillus bulgaricus and Streptococcus thermophiles. In addition, some yogurts contain Lactobacillus acidophilus
• Kefir: In the production of kefir, starter preparations are used, consisting of acidophilic rods (Lactobacillus acidophilus), thermophilic and mesophilic lactic streptococci and bifidobacteria (Bifidobacterium bifidum)
• Miso: Miso is a traditional Japanese dish. It is made with the addition of specially fermented soybeans or cereals. Miso contains a koji-kin mold called Aspergillus oryzae. In addition to it, it can also contain many bacteria, including Lactobacillus acidophilus.

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Also, GOST introduced the concept of enriched yogurt – with food, biologically active substances. The concentration of the main microorganisms in them must comply with the standard. Otherwise, the product distributed on the territory of the Russian Federation cannot be called “yogurt”.

What do yoghurt microbiota values ​​say and how they are determined

Milk under the influence of Streptococcus thermophilus and Lactobacilli bulgaricus turns into a product with high nutritional value. To benefit from it, you need to monitor compliance with the norm of microbiotic indicators. They indicate that the fermentation process was carried out correctly, the yogurt is really “alive”, the result from it will correspond to the declared action, it will be absorbed better than milk. To find out if a product is of high quality, it is tested for microbiotic indicators.

Experts from laboratories conduct an organoleptic analysis of yogurt according to the main parameters and compare the result with the regulatory documents in force in the country. So, for the correct performance of a microbiotic study of yogurt, it is necessary to assess the presence and quantity of:

• lactic acid organisms – in accordance with GOST 10444.11-89;
• bifidobacteria – according to industry regulations in force at the time of the audit;
• microorganisms that should not be in yogurt (E. coli, mold, Staphylococcus aureus, Salmonella, and so on) – according to GOST 30347, GOST 10444.12 and other standards.

Guided by legally established standards, experts determine whether the drink can be used and whether it contains enough useful cultures. Each country has its own standards for the content of the necessary components in yogurt, and their concentration in finished “canned” products is not always sufficient. Therefore, the best way to ensure the correct microbiotic indicators is to make your own yogurt, from natural milk and quality starter cultures that contain the necessary cultures.

The professor told how to distinguish healthy yogurt from useless

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Professor Vera Kryuchkova told “RG” which fermented milk product is the most valuable and what is bad in yogurt. She on this, figuratively speaking, ate the dog. She worked for 13 years at a dairy enterprise, from a laboratory assistant to the head of the plant’s production, for several more years she served as an inspector of the trade inspection in the Amur Region. Later – university, scientific activity, more than 40 developments, her students won four UMNIK grants.

from the archive of Vera Kryuchkova

Now she works at the Volga Research Institute for the production and processing of meat and dairy products. So it can determine the quality of milk without analysis, at a glance. The topic of her dissertation is functional foods. What does functional mean? These are those products that, in addition to the main ingredients, for example, milk, various probiotics (beneficial microflora), prebiotics (substances that help develop beneficial microflora in our body – lactulose, pectin, inulin and others) and natural, rich in vitamins , minerals biologically active substances.

– Vera Vasilievna, they say that the food in today’s supermarkets is not at all the same as it was in the 60s. And this is not because “before, sugar was sweeter, and trees – higher.” Indeed, in today’s apples there are not as many vitamins as there were before?

Vera Kryuchkova: Yes, today’s products – milk, meat, fruits and vegetables, even wild plants, they do not contain even 50 percent of the nutrients that were half a century ago.

Because intensive technologies are used, the soil and water are depleted, and because of the constant emissions from enterprises, aircraft, chemical plants, the ecology is disturbed. For example, one chemical plant for the destruction of harmful substances used or obtained in production, buys microflora abroad. Then all this merges into rivers and seas. And no one canceled the water cycle in nature.

See how many sausages are in stores. In its production allegedly soy protein is used. How much soybean is grown in your area? A drop in the sea. That is, here is a protein that is obtained by biotechnological methods using microflora from oil and other raw materials.

– If the GOST sign is on the packaging of a product, does this mean that it is made according to an old, proven recipe?

Vera Kryuchkova: GOST is a recipe and technology approved by Rosstandart. But now there are such tolerances that in Soviet times production workers could not even dream of. Don’t forget the human factor. Back in 2005, one professor-butcher said: I will make you a sausage in which there is not a single gram of meat, you will eat it and do not want natural. Can you imagine what happened in 15 years?

– What are the current trendy yoghurts? Is it true that ordinary kefir with fresh raspberries is healthier?

Vera Kryuchkova: Most fashionable yoghurts today lack the most important thing – the necessary microflora. They have been terminated, i.e., destroyed by its temperature. And the benefits of these drinks are in live lactic acid bacteria.

As far back as the beginning of the last century, II Mechnikov suggested that lactic acid bacteria could increase the resistance of the human body to various diseases.

And in the 20th century, the theory of the immunomodulating effect of these microorganisms was scientifically proven. They contribute to the production of cytokines and antibodies in the intestine, stimulate the synthesis of interferon, increase the activity of phagocytes and natural killer cells. Therefore, lactic acid probiotic bacteria are effective in preventing infections caused by respiratory viruses, which are so common in winter.

– Is there enough of them in yogurt? Or is plain kefir better?

Vera Kryuchkova: True, kefir is not the same now as it used to be, because it is produced mainly from kefir sourdough, and earlier it was made from kefir fungus plums. It is a great relief for production workers that they do not have to take care of the fungus, it is enough to open the foil bag and pour the contents into the prepared milk, mix – and fermentation has begun. It’s also good if antibiotics are not added to fermented milk products in order to keep them longer.

– Maybe ferment kefir yourself?

Vera Kryuchkova: Yes, there is such a way – to dilute milk mushroom yourself. The fact is that the white stroma is an environment in which useful microorganisms live and multiply – these are lactic acid bacilli, and cocci, thermophilic, mesophilic, aroma-forming bacteria and much more.

The Ulan-Uden Research Institute has been working on kefir fungi for more than 20 years and has not been able to artificially create such a fungus.