Yoghourt

History

The oldest writings relating to yoghourts are allotted to Pline Old the, this one having noticed that certain tribes “Barbares” could “thicken the Lait in a matter of pleasant a Acidité”. Today the Bulgaria is considered which was until in 1878 under the domination Othoman E as the inventive country of yoghourt nevertheless some estimates that the yoghourt comes from an area from the Moyen the East which is the Iran today or the Kurdistan. The traditional techniques still used in this area consist in even fermenting milk by a to and from of this last in a “bag” of skin of Mouton of Chèvre. There exist evidence of the existence of dairy products fermented with a food aim since at least the OJ. The first yoghourts probably result from a spontaneous fermentation, perhaps in contact with the wild bacteria residing inside the bags of goatskin used for the transport of milk.

The yoghourt makes its first appearance in France thanks to François I {{er}} which, suffering of digestive problems, called upon the Sultan of Turkey which sends to Istanbul a doctor to him who cures it by subjecting it to a cure of yoghourt to the goat's milk.

At the end of the 19th century, Élie Metchnikoff (Ivanovka 1845 - Paris 1916), Nobel Prize of Biology in 1908, wonders about the bond allotting to yoghourt longevity mountain dwellers of the the Caucasus and Balkans. He discovers, in fact, the positive effects of yoghourt on the intestinal disorders of the infants

The yoghourt in the world

The yoghourt is consumed sweetened and as serves only in Occident. Elsewhere, mainly in India (Lassi), Turkey and Greece, it is a preparation cut with water that one consumes in the course of meal or like component of the dishes.

In China, it was introduced only with the beginning of the year 1990 by Danone and is now a met of luxury.

Manufacture

The manufacture of yoghourt is relatively simple. It can be done in an artisanal way, at the house or in an industrial way.

The yoghourt is manufactured starting from milk (whole, partially skimmed or skimmed), generally of cow (but also of ewe, goat, soya, etc); this one is pasteurized, and often enriched with dried milk. The yoghourt will thus have a content of Protéine S and Calcium more important than of normal milk. Then, two Bactéries are added for fermentation:

Streptococcus thermophilus (43 °C)
Lactobacillus bulgaricus

Dairy preparations made on the same principle but with other bacteria ( Bifidus …) do not have in France the right to be called “yoghourt”.

The yoghourt can be brewed, aromatized, sweetened, mixed with different Fruit S…

The majority of yoghourts are of white color except for yoghourt carried out artisanalement in the village of Orban starting from milk of bufflonne: this last has a natural coloring dew.

Consumption

With more than 21 kilos of yoghourts per anybody in 2005, is 170 pots each year, the French, who increased by 20% in ten years their consumption, are the large-scale consumers in Europe, behind the Germans. The National plan nutrition health launched in 2001 by the French government recommends the consumption of three dairy products per day.

Biological properties

Nutritional value of a yoghourt

In addition to being appreciated for its Taste and its Texture, the yoghourt has a remarkable nutritional value: a relatively weak energy contribution (on average 90 kcal for a pot of 125 G traditional natural yoghourt), whereas the contribution out of proteins, calcium, Phosphorus, and Riboflavine represents more than 25% of the daily needs.

Benefits of yoghourt on health

The presence from 100 to 1050 million alive bacteria per millilitre of yoghourt would have very interesting properties on the health of the man. Very many research however did not succeed in showing these observations very rigorously.

The yoghourt is an element of the famous Régime crétois, apparently very beneficial for health.

Digestibility of milk

Approximately 75% of the adults in the world digest the Lactose badly, contained in great quantities in milk. In general, this evil digestibility of lactose appears with the age: the enzyme beta-galactosidase, necessary to digest lactose, becomes isofonctionnelle. That causes of the abdominal pains, gases and/or the Diarrhée S during a milk consumption.

Research succeeded in showing that the yoghourt ingestion, rather than by milk, decreased the production of Hydrogène in the respiratory hydrogen test and attenuated the Symptôme S. This effect is associated with the alive bacteria which at the time fermentation of yoghourt, consume part of lactose present in milk to transform it into Glucose and in Galactose and to produce Lactic acid . The content of Enzyme assistance also with the digestion of lactose in the Internal S. Enfin, the texture of yoghourt and its viscosity allows a slower transit, leaving more time to the enzymes for digestion.

However, it not tolerance with lactose is variable according to the individuals. It can sometimes be at the point not to be able either to digest a yoghourt.

Cure of diarrheas

The yoghourt is a Probiotique because it decreases the duration of certain types of diarrheas, in particular in the child. The the World Health Organization recommends to replace milk by yoghourt, as far as possible, during the treatment of the diarrhea because it is tolerated better than milk and can contribute to the prevention of the Malnutrition or to restore a sufficient Nutrition

Immunomodulateurs effects

It was shown that the yoghourts improve various parameters of the Immune system in the mouse. At the man, a study highlighted an improvement of the clinical symptoms of nasal Allergie, but no modification of the studied parameters.

The yoghourt does not affect in fact not the Immune system but it can lead to the increase in the rates in Lymphocyte S B and cells NK natural, thus supporting the immunizing Défense.

Reduction in the cancer risk

An epidemiologic study recent control in France showed that the people consuming of yoghourt present a weaker risk to develop Adénome S colorectaux important.

Cholesterol level in blood

Studies showed that the regular yoghourt consumption does not increase the plasmatic concentration in Cholestérol.

Illustrated direction

In the musical medium, one qualifies “yoghourt” the fact of singing by reproducing sonorities of a language which one does not control. The singer gives the illusion thus to sing in this language although the words are stripped of direction.

Random links: