Yogurt
Yogurt ( yogurt occasionally; trk: Yogurt ) is thickened milk by lactic acid bacteria and a food. Yogurt is marketed as a natural yogurt without additives and in different flavors. Plain yogurt has a sour taste.
- 4.1 Natural yogurt
- 4.2 Fruit Yoghurt
- 4.3 drinking yoghurt
- 4.4 Other flavors
- 4.5 tzatziki or zaziki
Etymology
The word yogurt is the Turkish word borrowed yogurt, which means fermented milk and refers to the type of production. According to the dictionary the word in English appears as masculine or, especially in Austria and Switzerland, as neuter, in Austria, as well as feminine. As with other labels of food products ( meat and milk), the word is used usually in the singular. For the name of " yoghurts ", " servings of yogurt " or " cup with yogurt " but also the plural in the forms of the yoghurt or yoghurt is used.
History of yogurt
Fermented milk products are among the oldest dairy products in general, curdled milk is longer than fresh milk durable. Probably put the Thracians, the original inhabitants of the Balkan Peninsula, in the 6th to 4th centuries BC yogurt made from sheep 's milk. Any dissemination of yogurt has been around since the 16th century, numerous legends. For example, is a Turkish doctor who healed the excruciating stomach problems of the French king Francis I with a Bulgarian yogurt.
1905 isolated the Bulgarian microbiologist and physician Stamen Grigorov in yogurt a previously unknown bacterium, which he called " Bacillus bulgaricus " named later. The Russian bacteriologist Ilya Mechnikov then joined an epidemiological knowledge about the high life of Bulgarian peasants with their everyday fare. He sat in the consumption of yogurt with the probability long life relationship. Scientists and the public took that promise to enthusiastic.
Yogurt was produced in the German Empire in 1907 under the name " yoghurt " in urban dairies and also offered in the form of Trockenfermenten special shipping stores and health food stores. The time limited cooling possibilities in the shops and households limited sales. Moreover wanted U.S. researchers in 1918 to demonstrate that the Bacillus bulgaricus not improve the intestinal flora, since he would previously destroyed by the stomach acid. However, this has turned out to be wrong - small portions of the Bacillus bulgaricus reach despite its sensitivity to stomach acid getting into the intestine, where these radicals multiply again and so have a positive effect on the intestinal flora can (Section bacterial cultures ). In the 1920s, the " acidophilus milk " has been developed, whose bacterial culture, the passage through the stomach survived virtually unscathed and therefore influences the composition of the intestinal flora faster and stronger. The consumption of yogurt rose in Germany, especially in the 1930s and the 1940s sharply. Its use as a "diet food " takes place only since the late 1960s. During this time, the common fruit yoghurt was common.
For commercial production of various types of fermented milk of lactic acid bacteria were selected. Products from southern European countries have traditionally been using thermophilic ( heat-loving ) produced lactic acid bacteria during mesophilic has been employed for products coming from the north sour milks (mean temperatures loving ) lactic acid bacteria. At the present state of the art ( cold stores, Temperiermöglichkeiten ) caused by the climatic conditions using certain cultures does not matter anymore.
Production
Originally created yogurt from accidental souring and curdling of milk. During the development of food production the causative microorganisms were isolated, identified and selected according to their performance. At appropriate temperatures ( at thermophilic cultures 42 ° C to 45 ° C, mesophilic cultures 22 ° C to 30 ° C) can be converted into yogurt with yogurt cultures inoculated milk. There is yoghurt preparation machines for this purpose. There is also sufficient milk to 40 ° C to 50 ° C heated with a little yogurt as inoculum (about 2 tablespoons yogurt on a liter of milk ) to mix and in a thermos (or an insulated with a blanket, but not one hundred percent airtight container ) let rest for at least six hours. A solid yogurt differs in manufacturing in that it matures in the cup and is no longer stirred by the curdling. This method is mainly used for yogurt with fruit underlaid (fruit yogurt with mass not stirred ) is used.
Yogurt and sour milk are very similar. The main difference is in the choice of lactic acid bacteria: In the production of yogurt will generally Lactobacillus bulgaricus and Streptococcus thermophilus are used. Mild yogurts may also contain other cultures (L. casei, L. acidophilus ). For the sour milk, there are no rules. In contrast to ordinary sour milk just a product with a minimum content of colony-forming micro-organisms may be called " yogurt " in accordance with food law in Switzerland. According to Article 56 yogurt, paragraph 2: " [ In the final product must ] be a total of at least 10 million colony forming units of microorganisms per gram available ". If this minimum is not reached, the product may only be called " sour milk ".
Natural yoghurts from the southern Balkans consist exclusively of milk and curdled by Lactobacillus bulgaricus without further additives. Natural yogurt this species are not distributed in the open sale. In industrially produced milk yogurts are usually additionally added to skimmed milk powder to increase the dry matter. Other possible ingredients, especially in fruit yoghurts, thickeners, emulsifiers, colorings and flavorings and sugar can be.
The Süzme Yogurt used in Turkish cuisine is traditionally the " draining " plain yogurt in a sieve ( Turkish süzgeç ) or a cotton cloth made . The dewatered in this way yogurt is firmer and creamier; with a fat content of 10 percent corresponds to a cream yogurt. It is expressly sold without the addition of gelatin.
Fermentation
The production of yogurt by lactic acid bacteria fermentation. Lactic acid bacteria such as Lactobacillus bulgaricus can convert milk sugar ( lactose) into lactic acid, which also caused the characteristic flavor and aroma.
The lactic acid results in a pH decrease. At a certain pH, the casein micelles can not longer hold (the main protein fraction of milk) in solution and coagulate to form a network. This process is often referred to as curdling. In the spaces between the water and remaining protein fractions ( whey) contained in the milk are included.
Acidification must be monitored throughout the production process, to the pH of the cheese milk is measured. Coagulation of milk starts from a pH of about 5.5 and ends depending on the culture at a pH value to 3.8 (very rare because very acidic). Ideally, the leavening should be at a pH value of 4.65 (isoelectric point ) may be terminated, otherwise Molkensynärese arises, wherein the yogurt contracts at lower pH values and whey separates.
Bacterial cultures
Among the most important lactic acid bacteria in traditional sour milks such as yogurt, sour milk, buttermilk, and the like streptococci and lactobacilli. The microorganisms used in the production are not acid - and bile- enteric and not or only in a small number survive the gastrointestinal passage. Probiotic microbes can reach the intestinal tract in viable form and develop their metabolic activity there. While occur after the consumption of yogurt a immunostimulatory effects, but these are, unlike in the advertisement suggests, regardless of the type of yogurt ( probiotic cultures brand or traditional cultures).
Nowadays yogurts are "mild" offered with the label almost exclusively. This refers to the bacterial cultures used and the compatibility, but not on the lactic acid content. For the production of the commercial yogurts the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus are used. According to the provisions in the Food Act, however, Lactobacillus bulgaricus allowed for " mild yoghurt " not be used. For this purpose, bacterial cultures of varieties such as Lactobacillus bifidus and Lactobacillus acidophilus as a pure culture or mixed can be used. This form predominantly right-handed L ( ) lactic acid. This is the more suitable for human physiological form and by a specific enzyme that degraded L ( ) -lactate dehydrogenase faster.
Yogurt mixed products
Natural yoghurt
Natural yoghurt is made only from milk or cream and lactic acid bacteria. A distinction is made depending on the fat content:
- Yoghurt from skimmed milk (including skim milk yogurt): maximum 0.5 % fat
- Low fat yogurt: 1.5-1.8 % fat
- Yogurt: at least 3.5 % fat
- Cream Yogurt ( Rahmjoghurt ): at least 10% fat
Fruit yogurt
Fruit yogurt is one of the flavored milk products and also contains fruit or fruit preparations. Fruit yogurt has a market share of 80 % of the total yogurt sales. A distinction is made depending on the fruit content
- Fruit yogurt or yogurt with fruit: at least 6 % fruit
- Yogurt with fruit preparation: at least 3.5 % fruit
- Yogurt with fruit flavor: less than 3.5 % fruit
The composition of the fruit preparation must not be specified if its share below 2% in the total product. Depending on the quality of yoghurt, a fruit preparation in addition to fruits, sugar, and thickening or gelling agents also squeezed fruit residues, sweeteners, flavors and preservatives. The specified flavor must refer to the fruit or fruit residues actually used not necessarily. Most are in cheap fruit yoghurts " fruit pieces " produced by gelation or enzymatic cross-linking of different juices with added flavors.
Switzerland's food regulation prescribes that 100 g of yogurt or sour milk may contain up to 30 g of other ingredients such as fruits, nuts, cereals, chocolate, sugar and natural ingredients like coffee or vanilla. The natural color can be enhanced with fruit and vegetable juices or their concentrates. Also permitted are gelling and thickening agents. Artificial colors and preservatives, however, do not belong in a yogurt, which is made in Switzerland. Yogurt is available in four different fat contents: from whole milk, semi-skimmed, enriched from skimmed milk and cream.
Drinking yoghurt
Commercially also drinking yogurt is offered in similar flavors as conventional fruit yogurt. In the preparation of drinking yoghurt is decided not to increase the dry matter and thus the yoghurt remains from the beginning fluid. After fermentation, the yogurt is pulled smooth, this forms a uniform thin liquid yogurt mass. Unlike mixed drinks such as ayran yogurt drink no water is added.
A much older form of yogurt drinks is widespread in the Orient ( Turkey Ayran, India: Lassi ). Even with these serves as a base a firmer yogurt, but with strong acidifying cultures (Streptococcus thermophilus and Lactobacillus bulgaricus ), which is aufgequirlt before consumption or sale with water and salt in a thin liquid, buttermilk -like consistency and well cooled than traditional soft drink will be served. These products are widely used and are sold by street vendors, eateries and retail outlets for domestic use. In Germany and Austria they are available in sterilized form and durable packagings. Although they are rather salty Soft drinks, fruit juices, mixed with products offered in the countries of origin occasionally.
Other flavors
In addition to the fruit yoghurt, there are more mixed products with different flavors such as vanilla, nougat, nut, Stracciatella, chocolate, coconut or coffee.
Or tzatziki tzatziki
Tzatziki or dzadziki ( τζατζίκι ) is a preparation of Greek cuisine made from yogurt, cucumber, olive oil and garlic. Tzatziki is served cold as an appetizer with bread and is part of the meze (appetizer plate ). Often it is also served with meat dishes such as gyros or souvlaki. A similar product in Turkish cuisine is Čačík, of which the Greek word is derived. Similar dishes are widespread in the Balkan cuisines, such as the Bulgarian Tarator or the Albanian Taratoi.
Related Products
So-called sour milk was before the pasteurization of milk was required by law with the milk Act of 1930, often made at home. It constitutes a variant of yogurt, but is formed on the basis of naturally contained in the milk bacteria. Room temperature is sufficient to implement the milk within one to two days, temperatures around 32 ° C reduces the completion of 6-8 hours and give a purer sour milk, as well as existing acetic acid bacteria at room temperature (up to about 30 ° C. ) can develop, but not at 32-34 ° C. The bacteria are anaerobic lactic acid bacteria, some of which come from the cow and get to the part of the milking from the air into the milk.
A recently created an alternative to yogurt from cow's milk is soy yogurt or Laban. In rural markets in Iran and the Arab countries of dried yogurt is available Kaschk