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Advantages of the

consume of yoghurtAyala Quintana Fernando Ismael.

Chvez Buenda Eric.

Gutirrez Gutirrez Mara de Lourdes.

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DEFINITION

Is a dairy product obtained by bacterial fermentation of milk.

While you can use any type of milk, the current production of cow milkpredominantly used. The fermentation of lactose (milk sugar) into lactic acid iswhat gives yogurt its texture and flavor so distinctive. Often, add chocolate,fruit, vanilla and other flavorings, but also can be made without adding in somecountries is known as the natural flavor buttermilk.

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BENEFITS OF YOGURT

Yoghurt may help prevent osteoporosis.

''Adequate nutrition plays a major role in the prevention and treatment ofosteoporosis, and the micronutrients of greatest importance are calcium andvitamin Dsays Jeri Nieves, PhD, MS, director of bone density testing at NewYorksHelen Hayes Hospital.

Calcium has been shown to have beneficial effects on bone mass in people ofall ages, although the results are not always consistent.

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BENEFITS OF YOGURT

''The combination of calcium and vitamin D has a clear skeletal benefit,provided the dose of vitamin D is sufficiently high,'' she adds. And whatqualifies as ''sufficiently high?''

''This amount is likely to be sufficient for most young adults for skeletalhealth, although many would argue that for overall health, more than the 400IU may be required, even at these younger ages,'' Nieves said in an emailinterview.

Nieves believes that older people specifically can benefit from more vitaminD.

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Benefits of yogurt

Many dairy products, including some yogurts, are made with added vitamin D.Find out which brands have added vitamin D by checking out the table below,and by reading labels when you shop.

Few people who do not know the benefits of yoghurt. Also contains somebacteria that promote intestinal flora, it also improves the nutritional valueof food and resistance against pathogens, stimulates the immune system, isanti-allergic, helps regulate gastric disorders, is an important source ofcalcium beautifies the skin.

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COMPOSITION OF YOGURT

The yogurt has almost the same composition of the milk used as raw material,except for the lactose converted to lactic acid. The protein content is equal tothat of milk fat percentage and skimming depends.

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NUTRITIONAL VALUE OF YOGURT

Yogurt nutritive value is equal to the raw material used. When adding or fruitsugar, the amount of carbohydrates and the number of calories per gramincreases considerably.

There is a view that fermented milks, especially the yogurt prolongs life byincreasing the normal gut flora.

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PREPARATION OF MILK.

To prepare the yogurt you need excellent quality milk. Traces of antibiotics,disinfectants or mastitis can slow bacterial growth causing alterations infermentation.

It should also be borne in mind that the milk is fresh and clean to avoidunpleasant odors and bacteria transmitted to the final product.

Fresh milk becomes acidic after some time. Acidification is due to the action

of lactic acid producing microorganisms, and yeast if present, and possiblycertain specific bacteria, lactose ferments also becoming alcohol.

ALWAYS USE CLEAN AND FRESH MILK TO PREPARE THE YOGURT.

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The excellent quality yogurt should have the following characteristics:

acid flavor but not very strong.

Fresh aroma characteristic for the product.

texture thicker than milk, smooth, no lumps, it should be sparkling.

Must not smell or mold.

Must not serum.

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RECAP

The composition and nutritional value of yogurt is equal to that of the rawmaterial used, so you should use good quality milk.

To prepare the yogurt proceed as follows:

1. Milk filter to remove impurities.

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ELABORATION OF YOGURT

2. Partially skim milk.

3. Homogenizing the milk to prevent separation of the cream and acquire ahigher viscosity.

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ELABORATION OF YOGURT

4. Heat the milk to destroy harmful germs or pathogens. (90 C).

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ELABORATION OF YOGURT

5. Inoculate the milk when you have 42 C temperature with pure culture ofStreptococcus thermophilus and Lactobacillus bulgaricus.

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ELABORATION OF YOGURT

6. Incubate at 40-42 C in polystyrene box or bath at 42-45 C.

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7. Shake the clot is fairly strong (0.85%).

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ELABORATION OF YOGURT

8. Refrigerate to stop acidification.

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ELABORATION OF YOGURT

9. Add the marmalade thoroughly mixing to homogenize.

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ELABORATION OF YOGURT

10. Sweeten yogurt either dry or using molasses.

11. Packing the yogurt in plastic cartons or glass containers.

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ELABORATION OF YOGURT

12. Keep the yogurt in refrigerator at 4-5 C.

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CONCLUSION

Well, generally the main effects of consume of yoghurt is reflected so thatimproves the quality of life of the consumer, which is especially beneficial to thefemale population as constant consumption of calcium.