Fermentation of milk is an example of extending the shelf life of products biodiversity conservation and one of the oldest ways to preserve food long term. An example of another way of "conservation" in consumer milk may be the production of kefir. Here is also involved in the fermentation yeasts, whose activities produce in small quantities even alcohol, which also acts as a natural "preservatives".
Myth: Current yogurt is real yogurt? Yogurt is a traditional fermented product originating from the Balkans. Already in 1905 he discovered a Bulgarian doctor Gringo that the originator of the conversion of milk into yogurt is microorganisms. Only later were defined as a new type of yogurt milk product. Today's production of yogurt in principle no different from that which was already known for hundreds of years. For more information check Home Health Care Reviews.
The principle is still the fermentation of milk accurately defined microorganisms. According to current legislation, it is defined as yogurt fermented milk product obtained cyanic milk, cream, buttermilk, or their mixture using two living organisms - a mixture of Streptococcus salivations subs form Thermopiles and Lactobacillus. Visit for more to know Health Programs Review.
Myth: Creamy yogurt contains more calcium. Milk and dairy products like yogurt are among other significant source of calcium necessary for the formation of bones, teeth, and performing other important physiological functions.
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