Natural yogurt how to choose. Natural yogurt and slim figure

Mom bought her daughter “live” yogurt, brought it home, put it in the refrigerator, and at night the yogurt got out of the jar, ate borscht and sausage ... So do our bodies need "alien" bacteria?

Nadezhda Kovalenko, professor at the Institute of Microbiology and Virology, knows that there is a considerable amount of truth in this joke. For her, bacteria are really alive. They wage wars, make friends with each other, spend subbotniks in our body, exerting an irreplaceable influence. Professor Kovalenko has been studying these "worlds" for more than forty years. In the 1990s, she developed the probiotic drink Gerolact, which lowers blood cholesterol. Ukrainian gerolact is now drunk in Denmark and South Africa.

- One of the most important questions that worries many consumers is what is the state of lactic acid bacteria in yogurts with a shelf life of up to 14 days? Are they still alive?

- If the company uses modern equipment and follows the production technology, then even by the 14th day a large number of active bacteria remain. But when low-quality raw materials are used, non-sterile containers are used in the dairy workshop, then extraneous microflora can get into yogurt. Then lactic acid bacteria will fight with it, and a lot of energy can be spent on suppressing pathogenic bacteria. As a result, a meager amount of useful microflora will remain in yogurt. For example, there are few fermented milk and bifidobacteria declared on the packaging, but there are many spore microorganisms - their content sometimes exceeded the norm several times. Yeast, say, should not be at all, but they are present. We found molds and even putrefactive microflora in yoghurts.

- There is an opinion that artificially derived bacteria from starter cultures do not correspond to the human microflora, and therefore do not take root in it. Is it so?

– Indeed, entire laboratories are working on the selection of starter cultures. But the statement that these bacteria do not take root in the human body is not true. Useful microflora multiplies and takes root, and most importantly - works for the benefit of the human body. Lactic acid bacteria suppress neutral ph (acid-base balance. - Focus), in which pathogenic microflora grows. What is more important: the body does not produce enzymes for the assimilation of fermented milk products. Probiotics, entering the body, do not just transit, but cling to the villi that are present on the epithelium of the intestines, esophagus, stomach, where they multiply, contributing to the digestion of food. After taking a course of antibiotics, the microflora of the digestive tract is practically “washed out”, therefore it is necessary to populate probiotics, otherwise dysbacteriosis may develop. Each probiotic has its own purpose. For example, one of the varieties of beneficial bacteria - acidophilus bacillus - produces a huge amount of lactic acid, which is an antioxidant, it eliminates the putrefactive processes that can take place in the body.

– Many people are sure that our producers use cheap starter cultures.

– As a rule, Ukrainian producers work with foreign starters. The fact is that domestic starters must first be diluted by ten liters, then by a ton, and at each stage there is a human factor. In industrial production, our starters are less convenient. The only plant for the production of starter cultures at the Institute of Milk and Meat now specializes in selling starter cultures to the population. Of course, they are more adapted to our stomachs and to our region, but foreign ones are more adapted to standardized production.

- Which is better - making your own yogurt or buying it in a supermarket?

- At home, you seem to get a quality product, but here, too, a lot depends on the accuracy of the hostess and the quality of the milk. If you are not sure of its quality and cannot guarantee sterility in the process of diluting the starter, then in this case it is better to buy store-bought yogurts. I understand that today some manufacturers want to save money, use powdered or skimmed milk, flavors and not very high-quality fillers. But even in this case, industrial fermented milk products may be better. Abroad, the basic product is very popular - yogurt without additives, only on the basis of a microorganism. Homemade fillers can be added to such a product.

- Are yogurts and other dairy products useful for everyone?

– No, there are individual features. Sweet yoghurts are not suitable for diabetics. Acidophilic milk or kefir is not suitable for people who suffer from gastritis, in this case cottage cheese is better. Yogurt, if real, contains bulgaric acid and thermophilic streptococci, which makes yogurt sour, not very pleasant. But in sweet yoghurts, if there is a pathogenic flora present, then it immediately begins to devour the sweetness and also releases acid. Such yogurt, like ice cream, does not bring any health benefits.

How often should you eat dairy products?

It is advisable to start the morning with a glass of kefir or yogurt, always of good quality, and drink a glass at night. The fact is that during rest, lactic acid bacteria begin to participate in the process of digestion of food, the body is sanitized and the state of health improves.

What are bacterial starters?

VIVO bacterial starter cultures are a product containing live, human-friendly bacteria. These bacteria have a number of features:

• able to ferment milk, turning it into a fermented milk product;
• have 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 starter cultures used?

Bacterial starter cultures are used for home-made fermented milk products. Home-made fermented milk products prepared using VIVO starter cultures have a number of therapeutic and prophylactic properties and a number of advantages over "shop-bought" yogurts.

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

Why use VIVO starter cultures?

Fermented milk products prepared with VIVO starter cultures are used:

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

How are VIVO starter cultures used in baby food?

• guaranteed product freshness;
• no preservatives, flavors, dyes, stabilizers;
• fermented milk products are a source of essential nutrients for the body in an easy-to-digest form.

These factors have led to the huge popularity of the use of VIVO starter cultures as a fermented milk supplement for children. It is better to start with Bifivit VIVO (used for decades in the dairy kitchens of the former USSR) and VIVO Cottage Cheese. Also, if the child likes sour foods, VIVO Acidolact (also known as Narine, acidophilus milk or acidophilus paste) can be started. Over time, when the child gets used to fermented milk products, you can add Vitalact and Yogurt to the menu, and replace Bifivit with Probio Yogurt

Whatever complementary foods you introduce to your baby (be it VIVO fermented milk products, 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?

The generally accepted method of restoring the microflora is the use of probiotics - preparations containing beneficial bacteria.

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

The second advantage over drugs is the number 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 VIVO fermented milk product.

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

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

VIVO starter cultures in fermented milk diets.

There are many diets based on the use of dairy products. Ideally, the diet should be prescribed by a dietitian, taking into account the individual characteristics of your body and the set treatment and preventive goals.

Therefore, we refrain from publishing any diets on our website. They can be easily found on the Internet using any search engine. Whichever fermented diet you follow, using VIVO homemade products instead of store-bought ones will bring much more 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 starter cultures?

The VIVO group of companies was established in 2008 and specializes in the production and sale of bacterial starters for the preparation of live homemade fermented milk products.

Thanks to the unique beneficial properties of VIVO starter cultures, their high quality and safety, they are loved by millions of people around the world.

VIVO starter cultures are especially popular in Russia, where they occupy a leading position in the market and are represented in all major supermarkets and pharmacies of the country.

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

How to prepare dairy products?

It is very easy to prepare a fermented milk product using VIVO milk starter.

For the simplest preparation, we need super pasteurized milk, VIVO starter culture and a yogurt maker.

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

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

In the "Instructions" section

How to cook fermented milk products in a yogurt maker?

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

The sourdough is dissolved, mixed with milk at room temperature, poured into cups 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 for cooking.

How to cook fermented milk products in a thermos?

A yogurt maker is a simple and inexpensive device that greatly facilitates the preparation of fermented milk products at home. But if it isn't there, it doesn't matter. An ordinary liter thermos with a glass flask will do.

Milk is boiled, cooled to a certain temperature, the leaven is dissolved and mixed with milk. This mixture is poured into a thermos and left for fermentation for a certain time (the temperature and fermentation time depend on the specific type of ferment 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 for cooking.

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

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

You should follow the instructions for cooking in a thermos.

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

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

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

How are VIVO starter cultures used without fermentation?

Bacterial starter cultures contain beneficial live bacteria that are part of the normal human microflora. Thus, fermented milk products and the sourdough itself are probiotics, which are used with high efficiency to restore the intestinal microflora, when using antibiotics, for acute respiratory viral infections and colds, to stimulate the immune system, for gastritis and other diseases of the gastrointestinal tract. The best products for pure consumption are: Acidolact, Probio Yogurt, Yogurt, Probio lactulose yogurt, Lactulose yogurt and Immunovit.

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

What is the difference between fermented milk products prepared with VIVO sourdough and store-bought?

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

• guaranteed freshness - you know exactly when the product was prepared;
• guaranteed absence of various additives - preservatives, dyes, flavors, stabilizers, vegetable fats;
• the product is guaranteed to contain live beneficial bacteria in high concentration;
• flavor additives are guaranteed natural - you 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 - Vitalakt, Probio Yogurt, Bifivit, Atsidolakt.

What is the difference between fermented milk products prepared on VIVO sourdough and curdled milk?

The bacteria that are involved in the preparation of curdled milk enter the milk from the environment. It 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, cases of intestinal disorders after eating yogurt are not uncommon.

When fermented milk products are prepared using VIVO bacterial starters, specially selected bacteria are added to the milk. They are not only useful for humans in themselves, but also have the ability to suppress the development of many pathogens that inevitably enter milk from the environment during the preparation process.

What is a yogurt maker?

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

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

How are yogurt makers different?

The main differences between yogurt makers of various models:

• The material from which the cups are made, the container for milk: glass or plastic.
• Heating element power: 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 cups of yogurt in the refrigerator.

Why didn't the starter work?

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

Why does the sourdough not ferment in a thermos?

There are several reasons why sourdough might not work in a thermos.

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

The probability that the cause of failure is the quality of the starter is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.

Why does the sourdough not ferment in the yogurt maker?

There are several reasons why sourdough might not work:

• Incorrect milk temperature - 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 - be aware that with some yogurt makers it may take a long time for the milk to warm up to the fermentation temperature when the starter starts to work. Therefore, this time must be added to the recommended cooking time.
• Adding starter to too hot milk or dissolving starter in too hot water - high temperatures (above 42 degrees) can damage the bacteria that make up the starter.
• You are using low-quality milk - sometimes at various stages of collecting, processing and packaging milk, substances are added to it that prevent milk from souring. These substances can disrupt the fermentation process.

The likelihood that the quality of the starter is the cause of failure is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.

What kind of milk to use for fermentation?

For the most simple and quick preparation of high quality fermented milk products, we recommend using long-term storage milk (it is also super-pasteurized) in Tetra-pak packages (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 starter to room temperature milk (and this milk can be stored at room temperature), mix, pour into glasses and turn on the yogurt maker.

When using regular milk (pasteurized), remember: it is highly recommended to boil and cool it before fermenting.

Both pasteurized and super-pasteurized milk are "regular" and "children's". If you are preparing fermented milk products for a child, we recommend using baby milk.

When using homemade milk, it will not be superfluous to make sure that the cow that gave this milk is healthy. Unfortunately, this is not always possible. Homemade milk is also recommended to be boiled before fermentation.

Long shelf life milk - good or bad?

If you study the production technology of long-term storage superpasteurized milk, 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 is 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 makes it possible to store such milk (in sealed Tetra-Pak packaging) much longer. It also allows you not to boil the 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 can curdle during the superpasteurization process. Which will lead to equipment failure, production downtime and costly repairs.

Why are starter cultures sensitive to milk quality?

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

Even if you use the same brand of milk, the quality of the milk may vary from batch to batch. This is due to the fact that dairies cannot fully control the milk collection process.

The very same substances that prevent milk from souring during the production process can disrupt home-made fermented milk products. Some starter manufacturers genetically modify bacteria to be resistant to these substances. VIVO starter cultures do not contain genetically modified bacteria.

Why are VIVO starter cultures not using GMO bacteria?

Gettyimages/Fotobank.ru

How to choose natural yogurt

First, a few guidelines. This is what the label of an industrial yogurt that claims to be natural should look like.

1. Expiry date: ideally five to seven days, maximum 30-35 days.

2. The amount of beneficial microflora: the label should contain two phrases: “The content of lactic acid bacteria is not less than 10 * 7 CFU / g at the end of the expiration date”; "The content of bifidobacteria - not less than 10 * 6 CFU / g at the end of the shelf life." If the degree is higher, even better, but this is rare.

3. Composition: ideally only whole or standardized milk and bacteria. The longer the composition, the worse. Stabilizers, flavorings, colorants, flavors, skimmed milk powder, sugar - all this reduces the usefulness of yogurt. The optimal carbohydrate content is 4-6 g per 100 g of product.

To practice reading labels, I suggest checking out our rating of industrial yogurts - from the best (No. 1) to the worst (No. 5).

No. 1: Fermented milk product "Bifidus" natural

Denis Bykovskikh

Ingredients on the label: whole milk, milk protein, lactic acid bacteria, bifidobacteria.

not less than 10*7 CFU/g.

Not less than 10*6 CFU/g

Nutritional value per 100 g: proteins 3.8 g, fats 3.5 g, carbohydrates 4.3 g.

64 kcal.

Best before date: 34 days.

The perfect composition - nothing but milk and the right bacteria. Indicators for microorganisms correspond to the standards of natural yogurt. Plus, they are indicated exactly at the end of the product's shelf life - this is important, because the more time passes, the less they remain. I like the light sour taste of this yogurt and the balanced composition - perfect for summer breakfasts, afternoon snacks and diet meals.

No. 2: "Thermostat natural fat-free yogurt"

Denis Bykovskikh

Ingredients on the label: skimmed milk, skimmed milk powder, yoghurt starter.

Not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 3.28 g, fats 0 g, carbohydrates 4.39 g.

Energy value of the product: 31 kcal.

Best before date: five days.

The word "thermostatic" means that the yogurt was prepared by the thermostatic method. It is good because it does not allow the use of chemistry and sugar. The expiration date - only five days - serves as a guarantee that most of the beneficial microflora will be preserved by the time of use. Indicators for bacteria are high, but there are no words "at the end of the expiration date." So the manufacturer is not responsible for this. The taste is neutral, with a slightly pronounced pleasant sourness, it is also suitable as a dressing. The absence of fat in this yogurt is an argument for those who monitor cholesterol or lose weight.

No. 3: Bioyogurt "Health Formula" from goat's milk

Denis Bykovskikh

Ingredients on the label: whole goat milk, stabilizer (pectin), using thermophilic lactic streptococci, lactobacillus bulgaria and bifidobacteria biomass.

The number of lactic acid microorganisms at the end of the product's shelf life: not less than 10*6 CFU/g.

The number of bifidobacteria at the end of the product's shelf life: not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 2.8 g, fats 4-4.5 g, carbohydrates 14.2 g (including sucrose).

Energy value of the product: 97 kcal.

Best before date: 14 days.

If not for the stabilizer and a large amount of carbohydrates, this product could claim a higher place in the ranking. Short shelf life, whole milk, several varieties of beneficial microflora. Goat milk is richer in vitamins and minerals than cow milk. True, not everyone likes its specific taste.

No. 4: Yogurt enriched with bifidobacteria ActiRegularis, "Activia spoon"

Denis Bykovskikh

Ingredients on the label: normalized milk, skimmed milk powder, yoghurt culture, ActiRegularis bifidobacteria.

The number of lactic acid microorganisms at the end of the product's shelf life: not less than 10*7 CFU/g.

ActiRegularis bifidobacteria count at the end of the product expiration date: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 4.5 g, fats 3.5 g, carbohydrates 6.3 g.

Energy value of the product: 75 kcal.

Best before date: 30 days.

One of the longest shelf life in the ranking. However, the microbial count is at the end of the expiration date and this serves as a guarantee. There are no additives in the composition, only skimmed milk powder is embarrassing - it is added as a thickener and stabilizer. Balanced in proteins, fats and carbohydrates, pleasant taste.

No. 5: Bio Max "Bio-Yogurt Effective Natural"

Denis Bykovskikh

Ingredients on the label: whole milk, skimmed milk, skimmed milk powder, stabilizers (E 1422, gelatin, pectin, guar gum), prebiotics (pectin, inulin, sourdough, probiotic cultures).

Number of lactic acid microorganisms: not less than 10*7 CFU/g.

Number of bifidobacteria: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 3.4 g, fats 3.2 g, carbohydrates 5.5 g.

Energy value of the product: 64.4 kcal.

Best before date: 30 days.

Very long shelf life and a huge amount of additives. The stabilizer guar gum (E412) is not welcome in the European Union. The number of microorganisms is not indicated at the end of the expiration date - it is not clear whether beneficial bacteria will last that long. The taste is rich and milky, the composition is balanced in proteins, fats and carbohydrates.

ABOUT natural yogurt known from antiquity. Still nomadic peoples who transported milk in skins made of sheep's skins noticed that it is better preserved in a sour state. With the development of medicine, the usefulness of "live" yogurt was substantiated and a formula for its production was derived. Initially, natural yoghurts, manufactured in a production way, were sold exclusively in pharmacies and dispensed by prescription as a medicine for children, solving the problems of gastrointestinal disorders. The most popular are two types of product - classic and Greek. Greek is characterized by density; in the process of its preparation, part of the liquid formed is drained. The color of natural yogurt is milky white, the taste is unsweetened, with a noticeable sourness. It is most useful to use it in its classic form, but you can add berries and sliced ​​\u200b\u200bfruits. The product is well suited for salads, as a dressing, combined with spices, soy sauce.

Nobody doubts the health and skin benefits of sour dairy products with the help of a special starter culture. One of the leaders among such products is natural yogurt (popularly known as "live" yogurt). It is perfectly absorbed by the body, so it is included in the diet of baby food, and it is also useful for every person. The drink is revered all over the world - in the cuisines of Eastern peoples it is called katyk, among Armenians - matsun, among Georgians - matsoni. Many nations have their own name for yogurt, but the essence remains the same - it is sour milk with the help of bacteria. Only yogurt that contains active live cultures of bacteria is called natural. Sourdough is beneficial microorganisms (probiotics) - Bulgarian bacillus, streptococcus thermophilic lactic acid, often lactobacilli casei and acidophilic are added to it.

It is not difficult to prepare natural yogurt at home - for this you will need milk and dry sourdough for yogurt, which is found in pharmacies, or 120-150 g of natural yogurt. Hostesses who care about their health and the health of loved ones know that homemade yogurt is guaranteed to be a natural and healthy product. To prepare it, you can use a yogurt maker, a slow cooker, a thermos and even a pan with a thick bottom. Attention should be paid to the quality of milk and compliance with the temperature regime.

When choosing in the store, the eyes from yoghurts run up. What to pay attention to? Firstly, the presence of a large number of vitamins and microelements indicates the artificial enrichment of the product. The composition must necessarily contain vitamins of groups A, B and C and trace elements - calcium, potassium, phosphorus, zinc, molybdenum. Secondly, natural yogurt should not contain additives - thickeners, preservatives, sweeteners, flavors. Thirdly, the expiration date is a very important criterion, since live probiotics retain their activity for up to 7 days. In addition, the short shelf life of the product indicates compliance with the temperature regime of no more than 80 degrees. With this method of preparation, yogurt retains its usefulness.

Benefit:
Natural yogurt helps to maintain the microflora of the body and remove metabolic products, activates the growth of beneficial intestinal bacteria, and prevents the occurrence of various diseases, including dysbacteriosis. The product is an alternative for people suffering from lactose intolerance, a neutralizer of the harmful effects of antibiotics on the body, protects against fungal diseases. It is indicated for cardiovascular diseases, diseases of the gastrointestinal tract, excessive body fat, cancers of the colon, bladder and breast, diseases of the gums and teeth, as well as jaw bones, to restore the body after illnesses. The calorie content of the classic product is 57 kcal per 100 grams, it depends on the fat content of the feedstock. Natural yogurt is absorbed by the body much better than other fermented milk products.

Harm / contraindications:
There is a lot of calcium in the product, its excessive consumption can negatively affect the body's absorption of iron and zinc, the formation of kidney stones, and calcification in the blood vessels. Everything is good in moderation, it is enough to eat 120-200 grams of the product per day.

Gettyimages/Fotobank.ru

How to choose natural yogurt

First, a few guidelines. This is what the label of an industrial yogurt that claims to be natural should look like.

1. Expiry date: ideally five to seven days, maximum 30-35 days.

2. The amount of beneficial microflora: the label should contain two phrases: “The content of lactic acid bacteria is not less than 10 * 7 CFU / g at the end of the expiration date”; "The content of bifidobacteria - not less than 10 * 6 CFU / g at the end of the shelf life." If the degree is higher, even better, but this is rare.

3. Composition: ideally only whole or standardized milk and bacteria. The longer the composition, the worse. Stabilizers, flavorings, colorants, flavors, skimmed milk powder, sugar - all this reduces the usefulness of yogurt. The optimal carbohydrate content is 4-6 g per 100 g of product.

To practice reading labels, I suggest checking out our rating of industrial yogurts - from the best (No. 1) to the worst (No. 5).

No. 1: Fermented milk product "Bifidus" natural

Denis Bykovskikh

Ingredients on the label: whole milk, milk protein, lactic acid bacteria, bifidobacteria.

not less than 10*7 CFU/g.

Not less than 10*6 CFU/g

Nutritional value per 100 g: proteins 3.8 g, fats 3.5 g, carbohydrates 4.3 g.

64 kcal.

Best before date: 34 days.

The perfect composition - nothing but milk and the right bacteria. Indicators for microorganisms correspond to the standards of natural yogurt. Plus, they are indicated exactly at the end of the product's shelf life - this is important, because the more time passes, the less they remain. I like the light sour taste of this yogurt and the balanced composition - perfect for summer breakfasts, afternoon snacks and diet meals.

No. 2: "Thermostat natural fat-free yogurt"

Denis Bykovskikh

Ingredients on the label: skimmed milk, skimmed milk powder, yoghurt starter.

Not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 3.28 g, fats 0 g, carbohydrates 4.39 g.

Energy value of the product: 31 kcal.

Best before date: five days.

The word "thermostatic" means that the yogurt was prepared by the thermostatic method. It is good because it does not allow the use of chemistry and sugar. The expiration date - only five days - serves as a guarantee that most of the beneficial microflora will be preserved by the time of use. Indicators for bacteria are high, but there are no words "at the end of the expiration date." So the manufacturer is not responsible for this. The taste is neutral, with a slightly pronounced pleasant sourness, it is also suitable as a dressing. The absence of fat in this yogurt is an argument for those who monitor cholesterol or lose weight.

No. 3: Bioyogurt "Health Formula" from goat's milk

Denis Bykovskikh

Ingredients on the label: whole goat milk, stabilizer (pectin), using thermophilic lactic streptococci, lactobacillus bulgaria and bifidobacteria biomass.

The number of lactic acid microorganisms at the end of the product's shelf life: not less than 10*6 CFU/g.

The number of bifidobacteria at the end of the product's shelf life: not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 2.8 g, fats 4-4.5 g, carbohydrates 14.2 g (including sucrose).

Energy value of the product: 97 kcal.

Best before date: 14 days.

If not for the stabilizer and a large amount of carbohydrates, this product could claim a higher place in the ranking. Short shelf life, whole milk, several varieties of beneficial microflora. Goat milk is richer in vitamins and minerals than cow milk. True, not everyone likes its specific taste.

No. 4: Yogurt enriched with bifidobacteria ActiRegularis, "Activia spoon"

Denis Bykovskikh

Ingredients on the label: normalized milk, skimmed milk powder, yoghurt culture, ActiRegularis bifidobacteria.

The number of lactic acid microorganisms at the end of the product's shelf life: not less than 10*7 CFU/g.

ActiRegularis bifidobacteria count at the end of the product expiration date: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 4.5 g, fats 3.5 g, carbohydrates 6.3 g.

Energy value of the product: 75 kcal.

Best before date: 30 days.

One of the longest shelf life in the ranking. However, the microbial count is at the end of the expiration date and this serves as a guarantee. There are no additives in the composition, only skimmed milk powder is embarrassing - it is added as a thickener and stabilizer. Balanced in proteins, fats and carbohydrates, pleasant taste.

No. 5: Bio Max "Bio-Yogurt Effective Natural"

Denis Bykovskikh

Ingredients on the label: whole milk, skimmed milk, skimmed milk powder, stabilizers (E 1422, gelatin, pectin, guar gum), prebiotics (pectin, inulin, sourdough, probiotic cultures).

Number of lactic acid microorganisms: not less than 10*7 CFU/g.

Number of bifidobacteria: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 3.4 g, fats 3.2 g, carbohydrates 5.5 g.

Energy value of the product: 64.4 kcal.

Best before date: 30 days.

Very long shelf life and a huge amount of additives. The stabilizer guar gum (E412) is not welcome in the European Union. The number of microorganisms is not indicated at the end of the expiration date - it is not clear whether beneficial bacteria will last that long. The taste is rich and milky, the composition is balanced in proteins, fats and carbohydrates.