This is a story about Mr. / Mrs. / Ms. / Mdm. Yoghurt (did i missed anyone?)....and so the story goes like this...
Yoghurt is formed by the bacterial fermentation of milk. It can be made from any milk, but cows milk is usually used. Bacteria cause the sugar in the milk to ferment, that produces lactic acid. This then reacts with the protein in the milk to form yoghurt.
Other Details:
Yoghurt is a dairy product. It is produced by the fermenting action of live bacteria.
In yoghurt (in the USA) this bacteria is either Lactobacillus bulgaricus (called L. bulgaricus) or Streptococcus thermophilus (called S. thermophilus).
The fact that the bacteria are live is critical to the formation of the yoghurt. It is the activity of the live bacteria that converts the lactose (a form of sugar) in the milk into lactic acid, which in turn, because of its acidity, reacts to cause the proteins in the milk to solidify (or at least thicken).
Some yoghurts are then pasteurised to kill the bacteria before they are sold - the container will be marked to state whether there are live bacteria present. Most people prefer the live bacteria versions for perceived or actual health reasons.
Note: In the US, the "National Yogurt Association" (NYA) has defined specific criteria for live and active culture yogurt. In order for manufacturers to mark their products with the 'live and Active' seal, refrigerated yogurt products must contain more than 100 million cultures per gram at the time of manufacture, and frozen yogurt products must contain 10 million cultures per gram at the time of manufacture.
So 100 grammes of yoghurt will contain 10 billion live bacteria!!! (eeeksss...but it's a good one)
Health Benefits:The primary benefits of natural yoghurt are simply a result of the potassium, calcium, B12 and other B vitamins and protein that it contains.
The claimed benefits of yoghurt include:
Additional benefits include:
- treatment of, and reduction of the symptoms of, thrush
- lactose intolerant people can often consume yoghurt, because the enzymes in the yoghurt help reduce the lactose levels in the intestines - thus gaining the benefits contained in all milk based products (above all calcium)
- improved absorption of calcium in the intestine, because the lactic acid in the yoghurt provides the perfect environment for this absorption to occur
The benefits of live yoghurt over pasteurised yoghurt do not seem to be conclusively proven, despite strong evidence that they exist. However there is strong, if not inconclusive evidence, and most nutritionists would recommend the 'live' version.
And the benefits of heat-treated yoghurt? These are:
- a longer shelf-life, and hence more financially viable for the manufacturer
- a less bitter taste
If you guys love ice-cream and yoghurt, you can go to
YogurBerry @ Warisan Square, Kota Kinabalu and City Mall, Lintas. The Yogurberry is so healthy because it is made from yoghurt powder imported from Korea that contains only fruit sugar and has ‘Low Glycemic Index 19’, meaning it can even be enjoyed by mild diabetics.
YogurBerry’s speciality is the Frozen Yoghurt Ice Cream that features yoghurt ice cream served with a choice of 28 toppings like fruits, chips, nuts and syrup. Its menu also has Snow Yoghurt Ice Cream (likened to be Malaysia's ice kacang or ABC as it has shaved ice), Fruit Juices, Yoghurt Juices and Health Teas. For snacks, they have The Nemo Cake and Walnut Ball are traditional Korean snacks made with red bean fillings. The Walnut Ball with a coating of crushed walnuts for a crunchier taste is smaller than the Nemo Cake...Ooooh yuuuummyyyy!!!....(i'm drooling already)... :D
Start your weekend with a healthy foods and drinks, okay folks...
