From the editors.  The choice of high-quality and truly healthy products for a healthy diet is a difficult question. Are manufacturers always honest with us and do the labels on the packaging correspond to reality? It is practically impossible for a simple buyer to verify this on his own. The project Lady Mail.Ru launches a series of materials together with the expert portal Roskontrol.RF. In them we will tell you about the laboratory results of testing popular diet products.

Experts tested five types of low-fat drinking yogurt

Low-fat is liked by almost everyone, but especially those who follow the figure: after all, this is an excellent diet breakfast, snack and dinner. However, far from each of these products is safe for the waist, and some are generally difficult to call useful. How to choose the right yogurt? What brands should be feared? To answer these questions, experts from Roskontrol.RF conducted a comprehensive study of low-fat drinking yoghurts. The test involved five brands of products: Vkusnoteevo, Biobalance, B.Yu. Alexandrov, Frugurt and Ostankino.

Caution - hazardous to health!

Real yogurt is a living product, it is produced using starter microorganisms - thermophilic streptococci and Bulgarian lactic acid bacillus. But if at the same time sanitary norms are not followed, not only useful, but also harmful microbes can get into yogurt. Experts checked all samples for the content of bacteria of the Escherichia coli group, Staphylococcus aureus, Salmonella, Listeria, as well as yeast and mold fungi.

In some yogurts harmful microorganisms are found

It turned out that in the most expensive yogurt among the tested brand B.Yu. Aleksandrov, yeast mushrooms were 800 times more than acceptable for safety requirements. 40 thousand microorganisms in one gram of a product! Those. yogurt is dangerous to health, although at first glance it inspires confidence: on the label of yogurt - the inscription "GOST", the shelf life is only 10 days, the composition - the minimum amount of food additives. What threatens its use in food? “In a person with weakened immunity, he can cause at least an upset bowel. Such a quantity of yeast in the product may indicate that the sanitary condition of the enterprise is unsatisfactory, the technology is broken, the equipment is not washed ”- comments Andrey Mosov, head of the expert area of \u200b\u200bNP Roskontrol, a doctor.

The Lactobacillus Myth

On the packages of yoghurts they write: "the content of lactic acid microorganisms is not less than 10 7 CFU / g at the end of the shelf life." In fact, in the majority of yogurt tested, there were even more beneficial bacteria. Biobalance yogurt, as stated on the label, also contains bifidobacteria. And only in the Ostankino yogurt there are 10 times less lactic acid bacteria than in the others, although this quantity does not affect the benefits of the products. “It is generally accepted that the more live bacteria that improve digestion in yogurt, the more useful it is. But this is a myth: most of them die in our gastrointestinal tract. Even if the beneficial microflora reaches the intestines, then it does not linger there,- says Marina Studenikina, dietitian, deputy chief physician at the Weight Factor Clinic. -   In fact, yogurts, like all fermented milk products, are useful due to the content of lactic acid, which is harmful to putrefactive and fermentative microflora. They also contain complete protein, which is much easier to digest than milk protein. ”

How much fat is low-fat yogurt?

On the labels of all tested yoghurts, the fat content is from 1 to 1.5%. Yogurt "B.Yu. Alexandrov" again "distinguished himself." According to the results of laboratory examination, its fat content is 33% higher. Noticeable excess, especially significant for those who monitor their weight.

The actual fat content of this yogurt is significantly higher than the numbers on the label.

In the same yogurt most carbohydrates - 15.8%. This is due to the presence of a significant amount of sugar in the composition.

For the rest of the yoghurts, the fat content corresponds to that indicated on the labels, a slight discrepancy was noted in the yogurt "Vkusnoteevo" (1.6% instead of 1.5%). Minimum fat content - at the Ostankino yogurt: 1%.

Fruit yogurt? Not really

Experts noted the so-called empty taste of the Ostankino yogurt, with an extraneous taste and smell: it does not contain any fruit components, like Frugurt. These are flavored fermented milk products, although they are shown on the packaging. The smell of fresh berries is given to them by artificial flavors, and the pink color is the dye carmine (food additive E120), which is considered safe for health.

Most of us are convinced: the fewer additives in yogurt, the better. Allergies can cause not only flavorings, dyes, but also other food additives. Some manufacturers are trying to draw attention to their product with the words "no artificial additives." On the label "Frugurt" there is a mark "without preservatives and GMOs." Experts explained: this is just a marketing ploy. Preservatives in yoghurts are not used in principle, because they would suppress the beneficial lactic acid microflora. Genetically modified organisms do not add to them: in the "milk" they simply do not exist.

Greek yogurt is incredibly popular: it has earned a well-deserved reputation as one of the healthiest foods and is an integral part of the diet of everyone who tries to eat right and wholesome.

Knowing this, unscrupulous manufacturers place a bright and large inscription "Natural Product" on the labels of their yoghurt, thus trying to sell non-original products that have nothing to do with real yogurt.

We tell you how to choose the right yogurt, by what criteria you can determine a quality product, and also what to look for when studying the composition.

Focusing on the Greek TEOS yogurt from the Savushkin Product company, we will try to learn to distinguish natural and healthy Greek yogurt from non-traditional.

Thick and Drinking Greek TEOS Yoghurts are
100% natural
and are produced in the traditional way. For your useful
composition and quality they have earned the recognition of the world tasting elite and received the highest rating from the prestigious International Tasting Competition Superior Taste Award.

Read the product composition on the label

Check the expiration date and freshness of yogurt

It was previously believed that the shelf life of natural dairy products cannot exceed 7 days, but the current reality has changed it: short shelf life should probably raise questions from the consumer about the manufacturer's use of outdated production technologies and low sanitation.

Modern production technologies used in the world's best companies suggest the absence of direct human contact with the product and the production process taking place in closed installations that supply air to the product that has passed the pre-treatment system. It is the strictest sanitary standards that allow companies to produce a product with an expiration date of up to 30 days - and this is without any preservatives. All natural.

Many manufacturers seek to extend the shelf life of their yoghurts to thirty days. One month is the maximum storage time for natural yogurt. This is convenient for both producers and buyers: a product with packaging not yet open can be stored in the refrigerator for a long time, and the risk of buying an expired or prematurely spoiled product is reduced.

Manufacturers of "Greek TEOS" managed to accumulate the trends of the best world technologies, which allowed to ensure the shelf life of the natural product - 30 days. Thus, in their yoghurt two main advantages of the best modern Greek yogurt are combined: a long shelf life and an absolutely pure composition.

Make sure that there are no "extraneous" ingredients in the composition

We have already talked about the fact that many additives are used to extend the shelf life of the product. In addition, manufacturers may need them to improve the consistency of yoghurts or, worst of all, to save money spent on the manufacture of the product.

Such additives may include any stabilizers (for example, E1442 thickener, gelatin or starch) and various preservatives (all food additives from the E200 - E280 range, some of which are even banned in some countries), as well as pantothenic acid and sodium citrate.

If you want to buy real Greek yogurt, then it should contain not only stabilizers, but also milk powder, whey powder, milk protein and other absolutely extraneous ingredients for traditional Greek yogurt that should not be included in a natural product.

Greek TEOS yogurt consists only of normalized milk with the addition of live yogurt cultures (sourdough).

Look for beneficial bacteria

Let's talk about sourdough, a special ingredient that contains special sour-milk bacteria that are involved in the fermentation process (turning milk into yogurt).

The composition of the starter culture for yogurt must include two bacterial cultures. Firstly, it is the Bulgarian bacillus (Lactobacillus Bulgaricus), which is responsible for the conversion of lactose and sugar into lactic acid, which in turn has a positive effect on the state of the intestine.

Secondly, it is thermophilic streptococcus (Streptococcus thermophilus), widely used in the preparation of various dairy products. This bacterium provides a general bactericidal effect and also normalizes the intestinal microflora. If other sour-milk bacteria are indicated in the composition of the yogurt, this product is not a real yogurt.

In addition, the amount of beneficial microflora must be indicated on the yogurt label. The minimum amount of lactic acid microorganisms in a useful product is 1x10 * 7 CFU (colony forming units) per 1 gram of product.

Pay attention to proteins, fats and carbohydrates.

Continuing to study the composition, be sure to pay attention to the nutritional value of the product. We believe that you should not be “afraid” of fat and avoid fat-free foods whenever possible.

The fact is that the word "low fat", which often flaunts on the label in bright letters, in 99% of cases does not mean a low calorie content and implies an unjustifiably large amount of sugar in the composition.

On the other hand, some yogurts really contain 0 g of fat, a small amount of carbohydrates and have a low calorie content: such products will be very useful for those who are on a diet or watching cholesterol. The balance of proteins, fats and carbohydrates is what must be present in high-quality yogurt as in a natural product.

I love cotton candy. And all because it is made from one tablespoon of sugar. This is the rarest example of food in which there is less sugar than it seems. Even a schoolboy knows about the dangers of cola, chips and sweets, but what about the dairy products, diet yogurts and baby curds?

Natural yogurt?

At one time I tried to lose weight on a sour-milk diet. I don’t like kefir, so I ate delicious drinking yoghurts  with and without fillers. You can’t convey my disappointment when after a week of such nutrition my weight increased by 2 kilograms! I immediately returned to my usual diet, but my intestines protested. He protested for 3 days, gave up only after the lactulose syrup prescribed by the gastroenterologist.

The doctor explained what errors caused this complication. The reason is the very same drinking yoghurts with an incredible amount of sugar and lack of nutrients!

If we talk only about sweets, doctors recommend  men should consume no more than 36 grams of sugar per day, and women should consume only 20. It is necessary to evaluate not only granulated sugar, but all foods eaten, including fruits. Exceeding the “sweet” boundaries is fraught with obesity, diabetes, heart and brain problems.

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Dairy products  always considered helpful. According to television advertising, they collected the maximum concentration of nutrients and all kinds of "live" bacteria. But let's take a look at the composition of classic drinking yogurt. First on the list is raw milk, then sugar or fruit sugar syrup. Further thickeners and additives "identical to natural" ...

Sugar-added and producers of low-fat yogurt. A 300 milliliter bottle contains 8 spoons, which is 2 times more than the allowable daily allowance for women! Do not even plan to lose weight on drinking yoghurts, you risk gaining a couple of kilograms.

On the labels you can often find two names - yogurt and yogurt product. But what is the difference? Experts from scientific research institutes answer that both are useless, even if they do not have antibiotics, preservatives or vegetable fats. Natural yogurt should contain 11 million beneficial bacteria per 1 gram of product. But not one of the test samples taken from the store shelves does not meet the stated testimony. The number of bacteria detected is 100 times less than what is written on the label.

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There should be no bacteria in the yogurt product at all, neither beneficial nor harmful, since cooking yogurt  in this way involves high-temperature processing (pasteurization). Roughly speaking, a yogurt product is canned milk that can be stored at room temperature.

“Lactic acid bacteria tend to inhibit the growth of harmful microflora, so they are so useful for digestion and for the intestines. That is why preservatives are not used in principle in yoghurts - they simply are not needed there, because useful ones cope with harmful microbes. Unfortunately, not all manufacturers are competent enough in such matters, and it is easier for them to play it safe and “boil” yogurt than to take the risk and produce a “live” product. In the end, we buy and eat yogurt, thinking that we care about health, but in fact - do not bring any benefit to the body».

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Another trick for buyers is calcium fortification. In yogurt without additives, there should be at least 110 mg of calcium per 100 g of product. But a test in the laboratory established other data, which are 2-3 times less than indicated! In the “Rastishka” beloved by my children, there was even less calcium than in milk!

Saturation with calcium is an absolutely useless procedure. Here is how nutritionist Lyudmila Denisenko says about this: “Often manufacturers enrich yoghurts or other dairy products with inorganic calcium, which is practically not digested. And the lack of calcium in foods is compounded by the fact that the body assimilates it worse if the yogurt is also low-fat. In addition, fat-free milk, we deprive it of fat-soluble vitamins (A and D), and vitamin D contributes to the absorption of calcium. "

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Drinking Yoghurts with fruit fillers  rich in flavorings and colors, and there are very few beneficial bacteria in them. Nobody adds natural vanilla to dairy products, otherwise no one would have bought them. A synthetic substitute is used, which may contain the following substances: vanillin lignin (a by-product of wood pulp waste), ethyl vanillin (coal tar compounds), or coumarin (a similar flavor, but very toxic).

Another problem with dairy products is shelf life. A simple rule will help you choose a useful product - choose yogurt with fewer ingredients in the composition and a minimum shelf life. Optimally up to 5-7 days. Just imagine how much chemistry you need to use so that the milk dessert is stored for up to 30 days!

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Very often carriers, shops and supermarkets violate temperature storage. Such a product becomes extremely dangerous. Well, if the "carry", but serious poisoning is not excluded!

“Increased number of lactobacilli”, “carefully selected natural ingredients”, “normalizes metabolism and improves digestion” - all these are tricks for the buyer! You need to read the labels carefully, and it is best to make yogurt from milk using natural lactic acid bacteria.

If the article was useful to you, share it with your friends on social networks. Surely many of them do not read labels on dairy products!

Your opinion is very important to us. dairy productsHow to choose useful and high-quality? Do not forget to write a comment.

Alexandra Dyachenko is perhaps the most active editor of our team. She is an active mother of two children, a tireless hostess, and Sasha also has an interesting hobby: she adores making impressive decorations and decorating children's parties. The energy of this person does not fit into words! Dreams to attend the Brazilian carnival. Sasha's favorite book is “Wonderland without brakes” by Haruki Murakami.

What are bacterial starter cultures?

VIVO Bacterial Ferment is a product containing live, human-friendly bacteria. These bacteria have several features:

• able to ferment milk, turning it into a dairy product;
• possess probiotic properties - contribute to the restoration of intestinal microflora;
• are antagonists of many pathogenic microorganisms, in other words, they resist the development of pathogenic bacteria.

How are VIVO starters used?

Bacterial starter cultures are used for home-made dairy products. Home-made fermented milk products prepared using VIVO sourdough have a number of therapeutic and prophylactic properties and a number of advantages over “store” yoghurts.

In addition, some starter cultures are used without fermentation as a probiotic.

Why use VIVO starter culture?

Sour-milk products prepared using VIVO starter cultures are used:

• as an alternative to "store" yoghurts, cottage cheese, sour cream in daily nutrition;
• as the most physiological (natural) and effective means of restoring and maintaining microflora, with dysbiosis and dysbiosis;
• to minimize negative effects on health, during and after the use of antibiotics and chemotherapy;
• to maintain immunity;
• in diet food.

How is VIVO ferment used in baby food?

• guaranteed freshness of the product;
• lack of preservatives, flavorings, dyes, stabilizers;
• fermented milk products - a source of essential nutrients for the body in an easy-to-digest form.

These factors led to the enormous popularity of the use of VIVO starter cultures as fermented milk foods for children. Better to start with Bifivita VIVO (used for decades in the dairy kitchens of the former USSR) and VIVO Curd. Also, if a child likes sour foods, Acidolact VIVO (also known as Narine, acidophilic milk or acidophilic paste) can be started. Over time, when the child gets used to dairy products, Vitalact and Yogurt can be added to the menu, and Bifivit can be replaced with Probio Yogurt

Whatever complementary foods you introduce to your baby (be it fermented milk products VIVO, cereals, vegetable or fruit purees), we strongly recommend that you familiarize yourself with the rules for introducing complementary foods.

How do VIVO starter cultures help restore intestinal microflora?

A common method of microflora recovery is the use of probiotics - drugs containing beneficial bacteria.

Unlike tablets, VIVO fermented milk products are the most natural way for humans to deliver beneficial bacteria to the intestines.

A second advantage over drugs is the amount of these bacteria. The number of bacteria in one average capsule or tablet is comparable to the number of beneficial bacteria in just one gram of the fermented milk product VIVO.

In addition, the big problem of disturbance of the intestinal microflora is that pathogenic or conditionally pathogenic microorganisms settle in the place of the missing beneficial bacteria in the intestine. VIVO fermented milk products contain bacteria that counteract the development of many pathogenic bacteria.

In the process of fermentation, these bacteria produce lactic acid and other substances that inhibit the growth of pathogenic bacteria and fungi.

VIVO ferments in fermented milk diets.

There are many diets based on the use of dairy products. Ideally, a dietitian should prescribe a diet, taking into account the individual characteristics of your body and the set therapeutic and prophylactic goals.

Therefore, we refrain from posting any diets on our website. They can easily be found on the Internet using any search engine. Whatever sour-milk diet you follow, using VIVO home products instead of “grocery” will bring much greater benefits:

• fermented milk products made from VIVO starter cultures are truly fresh and “live”;
• do not contain dyes, preservatives, stabilizers;
• do not contain sugar, sweeteners, vegetable fats.

Who produces VIVO sourdough?

VIVO Group of Companies was established in 2008 and specializes in the production and sale of bacterial starter cultures for the preparation of live, home-made fermented milk products.

Due to the unique useful properties of VIVO starter cultures, their high quality and safety, millions of people around the world have loved them.

VIVO ferments - are especially popular in Russia, where they occupy leading positions in the market and are represented in all major supermarkets and pharmacies of the country.

VIVO production base is located in Russia, Moscow. Bacterial cultures of leading world manufacturers from France, Germany and Denmark are used as raw materials.

How to cook dairy products?

It is very simple to prepare a fermented milk product using VIVO milk sourdough.

For the simplest possible preparation, we need super-pasteurized milk, VIVO sourdough and yogurt maker.

You can use not only super-pasteurized milk, but also boiled homemade or regular (pasteurized) "store" milk.

You can also prepare a fermented milk product without a yogurt maker.

In the section "Instructions

How to cook fermented milk products in a yogurt maker?

We will need milk, VIVO sourdough and a yogurt maker.

Sourdough is dissolved, mixed with milk at room temperature, poured into glasses and placed in a yogurt maker. All this will take no more than 5 minutes of your time. After that, the yogurt maker will do everything automatically. You just have to remove the finished product from it and put it in the refrigerator.

In the "Instructions" section you will find all the necessary information on cooking.

How to cook fermented milk products in a thermos?

Yogurt maker is a simple and inexpensive device that greatly facilitates the preparation of fermented milk products at home. But if it is not there, it does not matter. An ordinary liter thermos with a glass flask is suitable.

The milk is boiled, cooled to a certain temperature, the yeast is dissolved and mixed with milk. This mixture is poured into a thermos and left to ripen for a certain time (the temperature and ripening time depend on the specific type of yeast and are indicated in the instructions).

After that, the finished product is poured from a thermos and put in the refrigerator.

In the "Instructions" section you will find all the necessary information on cooking.

Is it possible to prepare fermented milk products without a yogurt maker and a thermos?

It is possible to prepare fermented milk products without using a yogurt maker under a number of conditions.

Follow the instructions for cooking in a thermos.

Instead of a thermos, use a glass jar wrapped to prevent product cooling.

Leave the product for ripening in a warm place so that the product does not cool.

If you manage to maintain the temperature of milk in the range of + -2 degrees from the recommended throughout the fermentation time - everything should work out.

How do VIVO starter cultures be used without fermentation?

Bacterial starter cultures contain useful living bacteria that are part of the normal human microflora. Thus, fermented milk products and the starter itself are probiotics that are used with high efficiency to restore intestinal microflora, when using antibiotics, for acute respiratory viral infections and colds, for stimulating the immune system, for gastritis and other diseases of the gastrointestinal tract. The best products to consume in their pure form are Acidolact, Probio Yogurt, Yogurt, Probio Yogurt with Lactulose, Yogurt with Lactulose and Immunovit.

Dissolve a bag of sourdough in half a glass of boiled water at room temperature. Take 1 sachet 1 to 2 times daily immediately after meals for 1 to 3 weeks. For maximum effect, it is advisable to combine the use of pure sourdough with the use of homemade fermented milk products.

How do fermented milk products prepared with VIVO sourdough differ from store-bought ones?

The main differences between home-made fermented milk products prepared using VIVO starter cultures from “store-bought” ones:

• guaranteed freshness - you know exactly when the product was prepared;
• guaranteed absence of various additives - preservatives, dyes, flavorings, stabilizers, vegetable fats;
• the product is guaranteed to contain live beneficial bacteria in high concentration;
• flavors are guaranteed natural - you yourself choose what to add to the finished product;
• you can cook not only traditional products, but also unique ones that are not sold in stores - Vitalact, Probio Yogurt, Bifivit, Acidolact.

How are fermented milk products prepared with VIVO sourdough different from yogurt?

Bacteria that are involved in the preparation of yogurt, get into the milk from the environment. These can be both beneficial lactic acid bacteria and unsafe for health. Actively developing in milk, they can increase their amount to a health hazard. Therefore, there are frequent cases of intestinal disorders after consuming yogurt.

When preparing fermented milk products using VIVO bacterial starter cultures, specially selected bacteria are added to milk. They are not only useful in themselves for humans, but also have the ability to inhibit the development of many pathogens that inevitably get into milk from the environment during cooking.

What is a yogurt maker?

Yogurt maker is a simple and inexpensive kitchen appliance that greatly facilitates the preparation of dairy products. Yogurt maker consists of a case with a built-in heating element and a container or containers (cups) for the preparation of fermented milk products.

The task of the yogurt maker is to heat the milk mixture with sourdough and keep the temperature of the mixture constant throughout the ripening time.

What is the difference between yogurt makers?

The fundamental differences between different models of yogurt makers:

• The material from which the cups are made, the capacity for milk: glass or plastic.
• Power of the heating element: the faster the mixture heats up from room temperature to operating temperature, the better.
• The presence of a temperature sensor that regulates the temperature of the milk mixture - without it, the temperature of the milk mixture may differ from the recommended one.
• The presence of a timer with a sound signal will remind you of the need to rearrange the glasses of yogurt in the refrigerator.

Why didn't the leaven work?

Read more about this in questions about yogurt maker, thermos and milk quality.

Why doesn't yeast ferment in a thermos?

There are several reasons why sourdough may not work in a thermos

• incorrect milk temperature - it is optimal that the milk mixture is at a temperature of + - 2 degrees from the recommended one during the entire period of fermentation. Check the temperature of the milk at the end of the ripening period. If the milk has cooled, then the thermos does not hold the temperature well. We recommend replacing the thermos or leaving it for a while ripening in a warm place
• incorrect fermentation time - it should be noted that if the temperature of the milk in the thermos is reduced, the time required for fermentation may increase
• introducing the starter culture into too hot milk or dissolving the starter culture with too hot water - high temperature (above 42 degrees) can damage the bacteria that make up the starter culture
• you use low-quality milk - sometimes at various stages of the collection, processing and packaging of milk, substances are added to it that prevent souring of milk. These substances can interfere with the ripening process.

The likelihood that the cause of failure is the quality of the sourdough is extremely low. At the factory, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which ensures uniform activity from sachet to sachet. In the event that the entire batch is found to be defective, such a batch is immediately removed from production before the leaven is on sale. Even with significant violations of storage and transportation temperatures, the starter culture remains sufficiently active to produce a high-quality dairy product.

Why doesn't sourdough ferment in a yogurt maker?

There are several reasons why sourdough may not work:

• Incorrect temperature of milk - it is optimal for the milk mixture to have a temperature of + - 2 degrees from the recommended temperature during the entire fermentation period.
• Incorrect fermentation time - it should be noted that when using some yogurt makers, it can take a considerable time until the milk warms up to the fermentation temperature when the fermentation starts working. Therefore, this time must be added to the recommended cooking time.
• Introducing the starter culture into too hot milk or dissolving the starter culture with too hot water - high temperature (above 42 degrees) can damage the bacteria that make up the starter culture.
• You use low-quality milk - sometimes at various stages of the collection, processing and packaging of milk, substances are added to it to prevent souring of milk. These substances can disrupt the process of ripening.

The likelihood that the cause of failure is the quality of the starter culture is extremely low. At the factory, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which ensures uniform activity from sachet to sachet. If the entire batch is found to be defective, such a batch is immediately removed from production before the leaven is on sale. Even with significant violations of storage and transportation temperatures, the starter culture remains sufficiently active to produce a high-quality dairy product.

What milk to use for fermentation?

For the simplest and quickest possible preparation of high-quality fermented milk products, we recommend using long-term storage milk (it is also super-pasteurized) in Tetra-pack (multilayer packaging made of cardboard and foil). This milk does not require boiling, and if you use a yogurt maker, it is very convenient.

Just add the leaven to the room temperature milk (and this milk can be stored at room temperature), mix, pour into glasses and turn on the yogurt maker.

Using regular milk (pasteurized), remember: it is strongly recommended to boil and cool before fermentation.

Both pasteurized and super-pasteurized milk is “ordinary” and “baby”. If you are preparing fermented milk products for a child, we recommend using baby milk.

Using homemade milk, it will not be amiss to make sure that the cow that gave this milk is healthy. Unfortunately, this is not always possible. Boiled milk is also recommended to boil before fermentation.

Long-term storage milk - good or bad?

If you study the production technology of super-pasteurized milk for long-term storage, it becomes clear that such milk is of sufficient quality.

Unlike pasteurization (heating to a temperature of +65 degrees and above for a period of 30 minutes), with superpasteurization, the heating temperature, although higher (125-150 degrees), but only for a few seconds (from 2 to 6 seconds). This allows you to save a maximum of vitamins and minerals.

At this temperature, all microorganisms die, which allows you to store such milk (in a sealed Tetra-pack) for much longer. It also allows you not to boil milk before fermentation.

Another fact in favor of super-pasteurized milk is the careful selection of raw materials. After all, if raw milk is stale, it may curdle in the process of super-pasteurization. This will lead to equipment failure, production downtime and costly repairs.

Why are starter cultures sensitive to milk quality?

In the collection, processing and packaging of milk, bacteria are one of the main problems. Getting into milk from the environment, they cause souring of milk. To avoid this, the milk is subjected to heat treatment. However, sometimes at different stages of collection and production unscrupulous manufacturers or collectors may add substances that inhibit the development of bacteria to milk to prevent souring.

Even if you use milk of the same brand, the quality of milk from batch to batch may be different. This is because dairies cannot fully control the milk collection process.

Those same substances that prevent souring of milk during the production process can disrupt the home preparation of sour-milk products. Some starter manufacturers genetically modify bacteria to be resistant to these substances. VIVO starter cultures do not contain genetically modified bacteria.

Why aren’t GMO bacteria used in VIVO starter cultures?

Natural yogurt  It is very popular in America, Turkey and Greece, as well as in other parts of the world. This product is obtained through the fermentation of milk with bacterial sourdough. Natural yogurt is not sweet, but has a sour taste. But how this product looks like you can see in the photo below.

Selection and storage

Among the huge number of yogurts presented on store shelves, it is rather difficult to choose a natural product. There are several aspects that should be considered so as not to be mistaken when choosing:

1. It’s worth starting with the expiration date: the smaller it is, the better and more natural the product will be. If you see some sky-high value, for example, several months, you should refuse to buy such a product.
2. Next, we move on to the composition and there, without fail, live bacteria Lactobacillus bulgaricus must be present. Some unscrupulous manufacturers indicate on the packaging "made on the basis of living bacteria", such a product is not natural and it is better not to buy it.
3. Yoghurts using fruits and berries cannot be considered natural, so in accordance with GOST such a product should not contain additives.
4. Without fail, when choosing natural yogurt, pay attention to the packaging. It should be solid without any damage.

The shelf life of natural yogurt is no more than 2 weeks in the refrigerator.

Beneficial features

The beneficial properties of natural yogurt are evaluated in medicine, since the composition of this product includes probiotics, as well as a large number of vitamins and minerals. This product contains calcium and phosphorus, which are necessary for bone tissue. Considering this, natural yogurt recommended for people with fractures for quick recovery. This product contains a large amount of potassium, which is necessary to normalize the activity of the cardiovascular system.

A natural product has a beneficial effect on digestion and on the digestive tract as a whole. This product is considered a great alternative for people who have lactose intolerance.

It is proved that natural yogurt contributes to weight loss, because its calorie content is low, which means that it is recommended for people with obesity.

Studies have shown that this the product protects the body from cancer, and it also helps fight heart and vascular problems. In addition, natural yogurt helps fight gum disease.

The beneficial properties of natural yogurt are its unique composition. Thanks to them, it is possible for women to take this product not only during pregnancy, but also during breastfeeding. When using natural yogurt, the body of a young mother is enriched with calcium, as well as vitamins and other trace elements, which are subsequently transmitted to the child along with milk.

Among other things, natural yogurt is actively used in cosmetology, being an excellent tool for the preparation of masks for face, body and hair.  Also, using this product, you can prepare an effective cream to moisturize the skin. We suggest you take note of several simple recipes for the preparation of cosmetic products based on natural yogurt at home.

Before you start preparing masks and creams, you should remember that only oily yogurt should be used for oily skin, and vice versa for dry skin.

• The easiest option is to apply pure natural yogurt to the face with a thin layer. The product must be kept on the skin for fifteen minutes, then rinse your face with warm water. Such manipulations will narrow the pores and remove the oily sheen on the skin.
• If your face often peels and your skin is too sensitive, it is recommended to prepare the following remedy: mix two tablespoons of natural yogurt with peach pulp, add a spoonful of almond oil to the mixture, and then bring the mask to uniformity. If you want to make a scrub, add ground almonds to the mixture, and then with a gentle circular motion, apply the composition on your face, rinse off after twenty minutes with cold water.
• For dry and combination skin, a mixture of natural yogurt with juice and pulp of orange is suitable. If you are allergic to citrus fruits, you need to add blackcurrant to the mask. The mixture should be as thick as sour cream, and apply it on the face with a thick layer, and then wash off after ten minutes.
• Puffiness of the skin will help remove the mask from natural yogurt, to which chamomile infusion should be added. You can cook it yourself, or you can buy one already ready at the pharmacy. For two tablespoons of yogurt, a teaspoon of infusion will be enough. Stir all this, then apply the mixture on the face cleansed of cosmetics, and after ten minutes, rinse the skin with cool water.
• In the fight against acne, acne and redness on the skin, a mask based on natural yogurt and essential oils will help. To prepare it, just mix a spoonful of yogurt with three drops of any essential oil, and then apply the product to problem areas of the skin. After twenty-five minutes, you can wash off the mask with warm water.

Any of the above masks based on natural yogurt can be used no more than three times a week. The results will become noticeable after two applications.

For people who have problems with the scalp or hair, there are also several recommendations on how to use natural yogurt in order to get rid of them.  We offer you several recipes for preparing products based on this product that will help to cope with most problems.

• The following remedy will help to combat oily hair: mix two tablespoons of yogurt with three tablespoons of natural cognac, then add honey in the amount of one spoon, and then thoroughly mix all the ingredients so that the composition is homogeneous. It must be applied to the roots of the hair, rubbing into the scalp so that the mask penetrates as deep as possible into the pores. Leave the mixture on your hair for twenty minutes, after which rinse with warm water.
• Another mask will help against hair loss. Cooking it is very easy. To do this, you need to buy ordinary brown bread and rid it of the crust, leaving only the crumb. Then fold the bread in a suitable container and fill it with natural yogurt, leaving the crumb to swell. After that, apply the gruel on wet hair, especially having worked out the line of roots, and leave as much as possible. The longer the mask is on the hair, the better the effect. Rinse it off with shampoo, it is advisable to use it for children.

With all this, do not forget that natural yogurt is also a great option for breakfast or late dinner. It can be consumed with fresh fruits or added to salads, and it is also useful to eat this product at night.

Cooking use

Natural yogurt has a neutral taste, which allows you to use it in cooking for cooking a variety of dishes. This product can serve as an excellent dressing for salads, casseroles and various second courses. If you add berries to yogurt, then it can be a wonderful dessert, from which you can make jelly, etc. Various cocktails can be prepared from this drink.

In cooking, natural yogurt is used quite often. It is used for the preparation of desserts, salads, pastries and other dishes. Some recipes require the presence of this particular product, but sometimes it happens that it is not at hand, and finding this ingredient in the store is problematic.   In this case, there is a need to replace natural yogurt with other products.

If you ask experienced hostesses, they will answer you that the following ingredients are perfect as a substitute for natural yogurt:

• kefir;
• sour cream;
• yogurt;
• yogurt

Product selection should be based on the dish you are cooking. For example, if there is a need to replace yogurt in baking, then kefir or yogurt, which are usually mixed with cream, are best suited for this purpose.  It is better to add yogurt to salads, and sour cream is perfect for desserts.

Homemade Natural Yogurt

Homemade natural yogurt is much tastier than the store, and most importantly - more healthy. You can cook it yourself in many different ways. If you have a crock-pot or a yogurt maker on hand, then these devices will facilitate the process. We suggest that you familiarize yourself with the basic recommendations for preparing homemade yogurt using kitchen gadgets.

In a slow cooker

Cooking delicious homemade natural yogurt in a slow cooker is easy. All you need for this is the kitchen gadget itself, as well as the ingredients for cooking, such as milk and sourdough. But here one point should be clarified: if you have chosen ultra-pasteurized milk, then it will be necessary to heat it in a saucepan to a temperature of forty degrees, and if you prefer a fresh product, then it must be boiled, and then cooled to forty degrees.

The process of preparing natural homemade yogurt is as follows:

1. Heat or cool the milk to the required temperature, and then introduce dry sourdough into it, while stirring the mixture.
2. Then you can do what is convenient for you. Either pour the leavened milk into the multicooker bowl, or pour into small jars, cover the bottom of the appliance with a cloth, and then place the containers on top.   At the same time, pour water into the bowl so that it does not reach the neck of the cans for two centimeters.
3. Close the lid of the multicooker and turn on the "Yogurt" mode, if any, on your device. If it is not there, turn on the multicooker in the “Preheat” mode, setting the time for twenty minutes.
4. After the required time, leave the yogurt in the slow cooker for at least nine hours. It’s best to do it at night.
5. In the morning, you can remove the finished yogurt or jars of it from the slow cooker, and then put the product containers in the refrigerator for four hours.
6. After the required amount of time, your homemade natural yogurt will be ready to eat.

Such a product is obtained better than the one that can be purchased at the store. You can enjoy it with the whole family, as well as add to pastries and other dishes.

In the yogurt maker

Yogurt maker is another useful appliance in your kitchen that will help in preparing delicious and healthy natural yogurt at home. The process of preparing the product is very quick and simple, and so that you do not confuse anything, we suggest that you familiarize yourself with the recommendations for preparing yogurt in a yogurt maker.

1. To begin with, you should choose the “right” milk, since the final result depends on this choice. It is advisable to take a product with a fat content of at least three and a half percent. It is also not recommended to buy milk in soft bags.
2. As a starter, you can take the finished mixture in bags, and you can also prefer “live” yoghurts.
3. Heat the selected milk to a temperature of at least forty degrees, then add the yeast to the liquid and beat the ingredients with a mixer until smooth.
4. At this stage, if you wish, you can add any filling: fruits, nuts, jam, etc. If you want to get pure natural yogurt, then you can skip this step.
5. Pour the mixture into special jars and send them to the yogurt maker, closing the lid and setting the time for nine hours. At the same time, the yogurt will be quite thick, so if you want to make it more liquid, time should be reduced.
6. After the required time, remove the jars from the yogurt maker, cool to room temperature and put in the refrigerator overnight so that the product is properly infused. After that, your yogurt will be ready to eat.

As you can see, making natural yogurt on your own is very simple. If you follow our recommendations, you can cook a tasty and healthy product with your own hands, and then treat yourself and your family to it.

The harm of natural yogurt and contraindications

Natural yogurt can bring harm to people with individual intolerance to the product. Its introduction into the diet is contraindicated in the presence of any allergic reactions of the body.