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

Understanding the Essence of Authentic Yogurt

Yogurt has long been celebrated for its health benefits, but not all products labeled as yogurt deliver the same nutritional value. The key distinction lies in the presence of live, active cultures. These beneficial microorganisms are the foundation of yogurt’s unique properties and potential health advantages.

What exactly defines authentic yogurt? The National Yogurt Association (NYA) emphasizes three crucial words: LIVE, ACTIVE CULTURES. These refer to the living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, which transform pasteurized milk into yogurt during fermentation.

The Fermentation Process: Creating Yogurt’s Signature Traits

How does yogurt acquire its distinctive taste and texture? The fermentation process, similar to that used in beer, wine, and cheese production, is responsible for yogurt’s unique characteristics. Beneficial organisms ferment and transform the basic pasteurized milk, resulting in the final product with its signature flavor profile and potential health benefits.

The Live & Active Cultures Seal: A Mark of Quality

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

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

It’s important to note that while the seal program is voluntary, some yogurt products may contain live cultures without carrying the seal. The NYA, a national non-profit trade organization, sponsors health and medical research for yogurt with live and active cultures and serves as an information source for both the industry and the public.

The Impact of Heat Treatment on Yogurt Quality

Why do some manufacturers choose to heat-treat yogurt after fermentation? This process, driven by financial considerations, kills most of the beneficial active cultures found in yogurt. Heat treatment offers two primary advantages for manufacturers:

1. Extended shelf life
2. Decreased natural tartness, appealing to consumers who dislike tart yogurt

Additionally, some yogurts are deliberately formulated with low levels of cultures, another cost-saving measure. These practices underscore the importance of reading labels and selecting yogurt brands that prioritize the presence of live and active cultures.

Yogurt and Lactose Intolerance: A Potential Solution

Can individuals with lactose intolerance safely consume yogurt? Studies have shown that the live and active cultures present in authentic yogurt allow many lactose-intolerant individuals to enjoy this dairy product without experiencing typical discomfort. This finding offers hope to the more than one-quarter of American adults who typically experience lactose intolerance with other dairy products.

The Science Behind Yogurt’s Digestibility

How do live cultures in yogurt aid lactose digestion? The beneficial bacteria in yogurt produce lactase, the enzyme responsible for breaking down lactose. This natural process can help alleviate symptoms of lactose intolerance, making yogurt a more accessible dairy option for many individuals.

The Versatility of Yogurt in Culinary Applications

Beyond its health benefits, yogurt offers remarkable versatility in the kitchen. How can you incorporate yogurt into your daily diet? Consider these creative uses:

• Substitute for mayonnaise or sour cream in recipes
• Top waffles or pancakes with fruited yogurt
• Use frozen yogurt as a healthier alternative to ice cream
• Incorporate into smoothies for added protein and probiotics
• Create creamy salad dressings with a yogurt base

Yogurt’s convenience makes it an ideal snack for busy lifestyles. Whether you’re hiking, packing a lunch, or need a quick protein boost during your commute, yogurt offers a portable and nutritious option.

Potential Health Benefits of Yogurt Consumption

Research continues to explore the numerous potential health benefits associated with regular yogurt consumption. What are some of the areas under investigation?

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

While more research is needed to conclusively establish these benefits, the promising findings underscore the importance of incorporating authentic, probiotic-rich yogurt into one’s diet.

The Role of Probiotics in Gut Health

How do the live cultures in yogurt contribute to overall gut health? Probiotics, the beneficial bacteria found in yogurt, play a crucial role in maintaining a balanced gut microbiome. This balance is essential for proper digestion, nutrient absorption, and even immune function.

Navigating Yogurt-Inspired Products in the Market

As yogurt’s popularity has grown, so too has the number of products capitalizing on its healthful image. However, not all of these items contain the beneficial components that define true yogurt. What are some examples of products that may mislead consumers?

• Yogurt-covered candies
• Yogurt-covered raisins
• Yogurt-covered pretzels
• Yogurt-containing salad dressings

These products often lack the live and active cultures that make yogurt beneficial. To ensure you’re getting the full health benefits of yogurt, it’s crucial to read labels carefully and look for products that contain genuine yogurt with live cultures.

Decoding Yogurt Labels: What to Look For

How can consumers make informed choices when purchasing yogurt? Here are key elements to consider when reading yogurt labels:

• Presence of the Live & Active Cultures seal
• List of active bacterial cultures (look for L. bulgaricus and S. thermophilus at minimum)
• Absence of heat treatment after fermentation
• Sugar content (especially in flavored varieties)
• Protein content

By paying attention to these factors, consumers can select yogurt products that offer the most potential health benefits.

The Future of Yogurt Research and Innovation

As scientific understanding of the gut microbiome and probiotics continues to evolve, what developments can we expect in the yogurt industry? Ongoing research may lead to:

• New probiotic strains with targeted health benefits
• Improved production methods to enhance probiotic survival
• Novel yogurt-based products for specific dietary needs
• Advanced understanding of yogurt’s role in overall health and disease prevention

These advancements could further solidify yogurt’s position as a functional food with significant health-promoting properties.

The Global Perspective on Yogurt Consumption

How does yogurt consumption vary around the world? Different cultures have unique traditions and preferences when it comes to yogurt:

• In the Middle East, thick, strained yogurt (labneh) is a staple
• Indian cuisine features raita, a yogurt-based condiment
• Greek yogurt has gained popularity worldwide for its high protein content
• In Eastern Europe, kefir (a fermented milk drink) is closely related to yogurt

These diverse yogurt traditions highlight the global appreciation for fermented dairy products and their potential health benefits.

Addressing Common Misconceptions About Yogurt

Despite yogurt’s popularity, several misconceptions persist about its production and health effects. What are some common myths about yogurt, and what’s the truth behind them?

Myth: All Yogurt is Equally Healthy

Reality: The nutritional value of yogurt can vary significantly depending on factors such as the presence of live cultures, added sugars, and fat content. Carefully reading labels is essential to choose the healthiest options.

Myth: Frozen Yogurt is Always a Healthy Alternative to Ice Cream

Reality: While frozen yogurt can be a healthier choice, many commercial varieties contain high amounts of sugar and may have fewer live cultures than regular yogurt. It’s important to check the nutritional information and look for the Live & Active Cultures seal.

Myth: Yogurt with Fruit is the Same as Eating Fresh Fruit

Reality: Many fruit-flavored yogurts contain minimal real fruit and often have added sugars. For the most nutritional benefit, consider adding fresh fruit to plain yogurt instead.

Myth: Greek Yogurt is Always Healthier than Regular Yogurt

Reality: While Greek yogurt typically has more protein and less sugar than regular yogurt, the overall nutritional profile depends on the specific product. Both types can be part of a healthy diet when chosen carefully.

By understanding these misconceptions, consumers can make more informed decisions about incorporating yogurt into their diets and maximizing its potential health benefits.

Yogurt in Special Diets: Considerations and Alternatives

How can individuals with dietary restrictions enjoy the benefits of yogurt? As the popularity of various dietary lifestyles grows, so does the need for yogurt alternatives and specialized products. Let’s explore some options:

Vegan and Plant-Based Diets

For those following vegan or plant-based diets, several non-dairy yogurt alternatives are available:

• Soy yogurt
• Almond yogurt
• Coconut yogurt
• Cashew yogurt
• Oat yogurt

These products often contain added probiotics to mimic the beneficial effects of traditional dairy yogurt. However, their nutritional profiles can vary significantly, so it’s important to read labels carefully.

Low-FODMAP Diets

Individuals following a low-FODMAP diet for digestive health may need to be cautious with yogurt consumption. Some options to consider include:

• Lactose-free yogurt
• Greek yogurt (which is naturally lower in lactose)
• Small portions of regular yogurt (as tolerated)

It’s advisable to consult with a healthcare professional or registered dietitian to determine the best approach for incorporating yogurt into a low-FODMAP diet.

Keto and Low-Carb Diets

For those following ketogenic or low-carb diets, choosing the right yogurt is crucial. Options to consider include:

• Full-fat Greek yogurt
• Plain, unsweetened yogurt
• Skyr (Icelandic yogurt, which is high in protein and low in carbs)

Be sure to avoid flavored yogurts, which often contain added sugars that can increase the carbohydrate content.

The Environmental Impact of Yogurt Production

As consumers become more environmentally conscious, it’s important to consider the ecological footprint of yogurt production. What are some of the environmental considerations associated with yogurt manufacturing?

Dairy Farming Practices

The environmental impact of yogurt production begins with dairy farming. Considerations include:

• Greenhouse gas emissions from cattle
• Water usage in dairy operations
• Land use for grazing and feed production

Some yogurt manufacturers are partnering with dairy farms to implement more sustainable practices, such as improved waste management and renewable energy use.

Packaging and Distribution

The packaging and distribution of yogurt also contribute to its environmental impact. Factors to consider include:

• Use of plastic containers and their recyclability
• Transportation emissions from farm to factory to store
• Refrigeration requirements throughout the supply chain

Many companies are exploring more sustainable packaging options, such as recyclable or biodegradable materials, to reduce their environmental footprint.

Consumer Choices

Consumers can also play a role in reducing the environmental impact of yogurt consumption:

• Choosing yogurt from local producers to reduce transportation emissions
• Opting for larger containers instead of individual servings to reduce packaging waste
• Properly recycling yogurt containers
• Considering plant-based alternatives, which often have a lower environmental impact

By being mindful of these factors, consumers can enjoy the health benefits of yogurt while minimizing their environmental impact.

The Role of Yogurt in Global Nutrition

Yogurt’s nutritional profile and potential health benefits make it a valuable food in addressing global nutrition challenges. How can yogurt contribute to improved nutrition worldwide?

Addressing Malnutrition

In regions where malnutrition is prevalent, yogurt can be an important source of:

• High-quality protein
• Essential vitamins and minerals, particularly calcium and B vitamins
• Easily digestible nutrients

Some organizations are working to establish small-scale yogurt production facilities in developing countries to improve local access to this nutritious food.

Cultural Adaptation

Yogurt’s versatility allows it to be adapted to various culinary traditions, making it easier to incorporate into diverse diets. Examples include:

• Using yogurt as a base for traditional sauces and condiments
• Incorporating local flavors and ingredients into yogurt products
• Developing shelf-stable yogurt products for areas with limited refrigeration

These adaptations can help increase acceptance and consumption of yogurt in different cultural contexts.

Education and Awareness

Promoting awareness about the nutritional benefits of yogurt is crucial for maximizing its impact on global health. Efforts in this area may include:

• Nutritional education programs highlighting yogurt’s benefits
• Collaboration between yogurt manufacturers and public health organizations
• Research into the specific health impacts of yogurt consumption in different populations

By addressing these aspects, yogurt can play a significant role in improving nutrition and health outcomes on a global scale.

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]

Yogurt with Lactobacillus acidophilus: Sources and health benefits

Probiotics are microorganisms that can improve people’s gut health. Some brands of yogurt contain Lactobacillus acidophilus and other beneficial probiotics.

There are many different strains of probiotic, each with unique health benefits. L. acidophilus is one of the most common types.

It is present in many dairy products, including yogurt and kefir, and fermented foods, such as miso and tempeh.

In this article, we look at the brands of yogurt that contain L. acidophilus, its possible health benefits, and other potentially beneficial probiotics.

Share on PinterestCertain yogurt brands add probiotics to their products.

Not only is yogurt high in protein, vitamins, and minerals, but it is an excellent source of probiotics.

Yogurt naturally contains certain types of probiotic, but some manufacturers add additional types, which may include L. acidophilus.

Conversely, some yogurts are heat-treated, which can kill the active bacterial cultures.

People wishing to purchase yogurt containing probiotics should look out for brands that include a ‘live and active cultures’ seal. Yogurts with this seal contain significant amounts of these cultures.

Many supermarkets and health food stores will sell brands of yogurt that contain L. acidophilus. These brands include the following:

1. Chobani

Chobani is a Greek-style yogurt brand. This yogurt contains live and active cultures, including L. acidophilus and Streptococcus thermophilus.

Not only is this yogurt a great source of probiotics, but it is also gluten-free, kosher-certified, and contains no genetically modified organisms (GMO). The ingredients do not include any artificial flavors or preservatives. People can find Chobani products in major groceries and superstores across the United States.

2. Yoplait

Yoplait is a household name for many people in the U.S. Yoplait manufacture a wide range of dairy products for people of all ages.

Their regular yogurt products, which include Original, Light, Whips, and Lactose-Free yogurts, all contain L. acidophilus. People can find Yoplait yogurts in the refrigerated section of most major grocery stores.

3. Fage Greek Yogurt

Fage, pronounced ‘fa-yeh,’ is an international dairy company that originated in Athens, Greece. The company’s entire line of yogurt products, including Total, Total Split Cup, and Cross Overs, contains L. acidophilus.

Fage products are for sale in 44 countries, mainly in the U.S. and Europe, and are available to purchase in most grocery stores.

4. Siggi’s skyr

Siggi’s is a U.S.-based manufacturer that sells an Icelandic form of yogurt called skyr. Skyr is known for its slightly sour taste.

Siggi’s sell a variety of yogurts from 0% non-fat to 4% whole-milk. Siggi’s also sell a drinkable yogurt called filmjölk that contains multiple probiotic strains, including L. acidophilus.

All of Siggi’s products consist of wholesome, natural ingredients and contain no artificial sweeteners.

5. Noosa

Noosa is a yogurt brand that a company in northern Colorado produce. Noosa yogurt is known for its unique flavors, which include pear and cardamom, orange and ginger, and blackberry serrano.

According to the company’s website, Noosa products are non-GMO and contain cow’s milk from local dairy farms.

Honey is another staple ingredient in Noosa yogurt. Noosa support the Pollinator Partnership, an organization that protects ecosystems and bee habitats.

Other brands

Other yogurt brands that contain L. acidophilus include:

• Smári
• Brown Cow
• Liberté
• Mountain High
• Voskos Greek yogurt
• Nancy’s Organic
• Tillamook
• Redwood Hill Farm

Share on PinterestL. acidophilus may benefit the immune system.

L. acidophilus is a type of bacteria that occurs naturally in the stomach, intestines, and vagina. People can also obtain this probiotic through their diet.

Each probiotic will offer different health benefits. The possible benefits of L. acidophilus include:

• improving heart health
• counteracting lactose intolerance
• increasing iron levels in the blood
• lowering the risk of yeast infections
• improving the symptoms of diarrhea and constipation
• reducing cholesterol levels
• boosting the immune system
• reducing the symptoms of certain allergies
• fighting inflammation

According to the National Center for Complementary and Integrative Health (NCCIH), probiotics are likely to prevent diarrhea that results from infection or antibiotics and may also relieve the symptoms of irritable bowel syndrome (IBS).

However, scientists need to do more research to understand the benefits of probiotics fully.

The NCCIH also note that while Lactobacillus strains are safe for most people to consume, they may not be safe for those with underlying health issues or weakened immune systems. They could also be unsuitable for very sick infants and people who have had recent surgery.

In addition to L. acidophilus, the following probiotics may benefit people’s health:

Bifidobacterium bifidum

B. bifidum is a species of bacteria belonging to the genus Bifidobacterium, which is present in the gastrointestinal (GI) tract and vagina.

Saccharomyces boulardii

S. boulardii is a yeast that people often use to make wine, bread, and beer. Kombucha and kefir also contain this probiotic.

Streptococcus thermophilus

S. thermophilus is a powerful probiotic strain that is often in yogurt and cheese.

People rarely use S. thermophilus as a single-strain probiotic, but it plays an important role in the fermentation process because it stabilizes other probiotic bacteria that do not grow well in milk.

The probiotic Lactobacillus acidophilus may offer many health benefits, such as improved cholesterol levels, a lower risk for cardiovascular disease, and immune system support. However, more research is necessary to determine the true health benefits of probiotics.

L. acidophilus is a common probiotic strain that manufacturers often add to their brands of yogurt. Yogurt is also high in protein, vitamins, and minerals, so yogurt products with live and active probiotics make a great addition to any balanced diet.

People can find yogurt that contains L. acidophilus in supermarkets and health stores, with popular brands including Chobani, Yoplait, Skyr, and Noosa.

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.