YOGHURT

Definition of Yoghurt

Yoghurt or in Turkish called jogurt or yogurut, which means sour milk. Definition of yoghurt is pasteurized milk fermented with certain bacteria (Streptococcus probiotic bacteria and Lactobaccillus probiotic bacteria) so as to produce a sour taste and flavor. Along with the many studies on the health benefits of yoghurt, then developed recipes for the manufacture of yoghurt and its application in food or drink. For some people who like the taste of sour, yoghurt can be drunk directly without adding anything already tasted delicious. However, for people who do not like the taste of sour, yoghurt variations can be made so much more enjoyable.

Yoghurt is milk that is made through bacterial fermentation. Yoghurt can be made from any milk, including soy milk. But modern production is dominated from cow's milk. Fermentation of milk sugar (lactose) produces lactic acid that plays a role in the milk protein to produce a gel-like texture and smell unique to the yoghurt (Buckle et al, 1987). Yoghurt is often sold as is, however the fruit flavors, vanilla or chocolate are also popular. Yoghurt is made by inserting specific bacteria into the milk under controlled temperature and environmental conditions, particularly in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. Increased acidity causes the milk proteins to make it solid. Increased acidity (pH = 4-5) also avoid the proliferation of potentially pathogenic bacteria.

In the United States, for named yoghurt, the product must contain the bacteria Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. In most countries, a product may be called yoghurt only if live bacteria in the final product. The products are pasteurized, which do not have any live bacteria, called fermented milk (drink). Yoghurt pasteurized has a long life span and does not need a refrigerator. Yoghurt has as much fat milk from which it was made. Because of the structure of lactose yoghurt destroyed, then the yoghurt can be consumed by people who are allergic to milk.

Yoghurt has been consumed for over 4,500 years and is well known throughout the world today. Yoghurt contains nutrients that are good for health. Some of the benefits of yoghurt is rich in protein, contains calcium, riboflavin, vitamin B6 and vitamin B12.

Yoghurt has always favored in Europe and America. Dutch society is the highest in the world of consumer yoghurt, followed by Switzerland, France, Japan and other countries. European Community, the Middle East, and Japan prefer yoghurt containing live microbes (Everlasting, 2010).

Yoghurt Making Process

The principle of making yoghurt is fermented, this process is very slow and unpredictable because it depends on the bacteria inherent in milk (Julene, 2011). The bacteria will be down lactose (milk sugar) into lactic acid and various components of aroma and flavor. According to Frazier and Westhoff (1978), the starter or the best bacteria for the manufacture of yoghurt is a mixture of L. bulgaricus and S. thermophillus. Starter dose given will affect the acidity of the yoghurt produced. Usually with a dose of 2-5% active yoghurt starter in the incubation temperature of 45 °C for 4-6 hours will produce yoghurt with acidity of 0.7-1.0% (Dewipadma, 1978).

Is very important to note that when inserting the starter, then the temperature of the milk must be cooled earlier than the current temperature of heating the milk of 90 °C to about 45 °C-55 °C. This is very important because if the starter is inserted at the time of the milk temperature is still high at about 90 °C the bacteria contained in the starter will die so that the manufacture of yoghurt will fail. To obtain good results, the comparison yoghurt starter use Thermophylus and Lactobulgaricus is 1:1.

Yoghurt is generally made from fresh milk, this milk can be liquid milk directly but to note, the milk used must be white milk (Rocha, 2009). Yoghurt can also be made from skimmed milk (nonfat milk) were dissolved in water with a certain ratio depends on the desired product viscosity. Aside from animal milk, yoghurt lately can also be made from a mixture of skim milk with vegetable milk (nuts milk).

Manufacture of yoghurt made with a fermentation process, the fermentation process is the taste of yoghurt will be acid, because of a change lactose into lactic acid by the bacteria. If the undesirable flavor that is not too acidic, add sweeteners (sugar, syrup) and artificial flavorings variety of fruits for example strawberries, pineapple, mango, guava, and so on.

Stages of the process of making yoghurt is heating, cooling, curing, and pasteurization. When yoghurt is consumed in the form of flavored yoghurt, then the stages of the process followed by the addition of sugar as a sweetener and flavored, packaging and freezing.

Heating aims to turn off all the microbes that exist in milk such as mycobacterium tubercolis, micrococcus and others, which can inhibit the growth of bacteria starter. In addition it also to lower the water content in the milk so that it will eventually obtained yoghurt with a fairly dense consistency.

Heating the milk can be done in various ways as follows: the milk is heated at high temperatures (below boiling temperature) within a certain period until the volume is reduced to 2/3 of the original amount, the benchmark is the volume of milk (heating not boil). The milk is heated by using a combination of temperature and time as follows: 85 °C - 90 °C for 10-15 minutes or 80 °C - 85 °C for 15-20 minutes.

The next process is the cooling. This process aims to provide optimum conditions for bacteria starter, cooling is done to a temperature of 50-55 °C, then after the temperature reached starter bacteria are added 2-3% of the amount of milk.

Curing can be performed at 37 °C for 24 hours or in an incubator at a temperature of 45 °C for 4-6 hours, incubation is stopped when it has reached the acidity of 4 to 4.5. After curing is usually yoghurt can be directly consumed as plain yoghurt.

To extend shelf life, yoghurt must be pasteurized for pasteurization process using a combination of temperature and timing will determine the success of the processing of yoghurt. Pasteurization temperature combinations can be used as follows: 80 °C - 85 °C for 20 minutes or 85 °C - 90 °C for 15 minutes.

Types of Bacteria

Here are a few types of bacteria in yoghurt:

1.   Streptococcus Thermophilus. Streptococcus thermophilus or Streptococcus salivarius subspecies thermophilus is a non-sporous streptococcus bacteria, non-pathogenic and non-motile. This type of bacteria commonly found in milk fermented products. Streptococcus thermophilus is typically used to produce yoghurt, cheese, milk, and other dairy products. Streptococcus bacteria beneficial to relieve symptoms of lactose intolerance, lowers stomach acid and other digestive disorders. Streptococcus thermophilus produce ATP (adenosine triphosphate) of respiration and nitrogen compounds produced from milk protein hydrolysis. In making yoghurt, Streptococcus salivarius subsp. thermophilus in cooperation with the bacteria lactobacillus. Lactobacillus bacteria play a role in the formation of the aroma of yoghurt, while the bacterium Streptococcus salivarius subsp. thermophilus plays a role in the formation of flavor yoghurt.

2.   Lactobacillus Delbrueckii Subspecies Bulgaricus. Lactobacillus delbrueckii subspecies bulgaricus (sometimes referred to as Lactobacillus bulgaricus) is a yoghurt bacteria that ferment lactose to produce lactic acid. These bacteria ferment the milk to produce acetaldehyde, which gives the typical yoghurt aroma. Culture of Lactobacillus delbrueckii subspecies bulgaricus bacteria surviving are typically used to produce various types of yoghurt, including regular yoghurt, organic yoghurt, kefir yoghurt, Greek yoghurt, and Bulgaria yoghurt. This beneficial microorganisms help break down lactose, helping the development of other good bacteria, maintain immunity against the disease, managing cholesterol levels, as well as effective in the process of lipid metabolism. Lactobacillus bulgaricus also inhibit the growth of harmful pathogenic microorganisms in the digestive tract. These bacteria even distinguish yoghurt with other types of dairy products. These bacteria will cooperate with Streptococcus thermophilus in fermented fresh milk to turn it into yoghurt.

3.   Lactobacillus Acidophilus. Lactobacillus acidophilus is beneficial bacteria that exist naturally in the mouth and digestive tract of animals and humans. These bacteria are used commercially to produce acidophilus yoghurt. Acidophilus is a type of bacteria that yoghurt may help reduce bloating, bad breath, repair the damage to the gastrointestinal tract caused by antibiotics, as well as maintaining the health and cleanliness of the bowel. Lactobacillus acidophilus is also used to produce sweet acidophilus milk, which is prescribed for patients with lactose intolerance. These bacteria can also be added to milk to reduce the pH level.

4.   Bifidobacterium. Probiotic bacteria Bifidobacterium are non-motile and anaerobes are often added to yoghurt, frozen desserts, powdered milk, and buttermilk. Bifidobacterium is a type of lactic acid bacteria and are naturally present in the human digestive tract. Bifidobacterium help reduce side effects and damage caused by antibiotics, smooth bowel movement, the treatment of diarrhea caused by antibiotics, maintain the balance of intestinal pH, nitrate inhibits the growth of bacteria in the colon, as well as synthesize vitamin B-complex.

Nutrient Content of Yoghurt

Yoghurt is very good for health. Fermented lactic acid bacterium Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus has a myriad of benefits. These bacteria are able to decipher the milk sugar (lactose) into lactic acid. Lactic acid is what causes the yoghurt tastes sour. The fermentation process causes reduced levels of lactose in yoghurt, so that yoghurt is safe for consumption by people who are allergic to milk and elderly.

In the market there are two types of yoghurt, namely yoghurt (plain yoghurt) thick and lumpy and yoghurt ready to eat with watery texture and has added sugar and fruit flavor. In terms of nutrition, yoghurt is not much different from the milk. However, because the fermentation process there are some nutrients that it implies higher in yoghurt such as vitamin B1, vitamin B2, as well as some types of amino acids making up the protein.

Each 100 g of yoghurt contains energy 52 kcal, protein 3.3 g, fat 2.5 g, carbohydrates 4.0 g, calcium 120 mg, phosphorus 90 mg, iron 0.1 mg, retinol 22 mcg, and thiamine 0.04 mg. Calcium and phosphorus are very high, so it's good for preventing osteoporosis, and colon cancer. In the stomach and small intestine there are many types of microflora, the dominant one is the lactic acid bacteria.

Bacteria from yoghurt can live in the intestines and in symbiosis with other microflora. The presence of beneficial bacteria in the gut provide conditions that could prevent the growth of microbial pathogens. Benefits, a variety of diseases caused by microbial infection or poisoning can be avoided due to the inhibition of growth of microbial pathogens. Bacteria contained in fermented milk are probiotic bacteria can produce lactic acid. The resulting lactic acid is able to metabolize cholesterol that comes from food into a form of plant sterols that can not be absorbed by the intestine. Therefore yoghurt can lower cholesterol. Another benefit of yoghurt is to prevent hypertension and coronary heart disease. Yoghurt has long been known as a traditional drink healthy. One of the benefits of yoghurt is to diet and prevent gastrointestinal cancer. Because yoghurt contains "good" bacteria such as Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus which can improve the balance of flora in the gastrointestinal tract.

Types Of Yoghurt

Based on a discovery, yoghurt can be distinguished on Bulgarian yoghurt: using strain culture of Bulgaria, namely Lactobacillus bulgaricus and Streptococcus thermophilus. Greek yoghurt: made from milk that had been mixed with the cream so that the fat content to 10%. Other forms can be in the form of a standard (5%), low-fat or low fat (2%), and non-fat or non-fat (0%).

Based on the cooking method, yoghurt can be distinguished on yoghurt pasteurized, namely yoghurt after an incubation period finished pasteurized to kill bacteria and extend shelf life. Frozen yoghurt, namely yoghurt stored at freezing temperatures. Dietetic yoghurt, yoghurt that is low in calories, low in lactose, or added vitamins and protein. Yoghurt concentrates, namely yoghurt with approximately 24% total solids.

Based on the levels of fat, yoghurt can be distinguished on the full-fat yoghurt (fat content of more than 3%), half-fat yoghurt (fat content of 0.5 to 3.0%), and low-fat yoghurt (fat less than 0.5%). Differences in the fat content based on the type of milk and mix materials used in its manufacture.

Based on yoghurt taste distinguished among others that plain (natural), fruit yoghurt and flavored yoghurt. Plain yoghurt has a very sour taste, therefore, not everyone liked it, yoghurt this kind usually used to mix salad. Fruit yoghurt is yoghurt mixed with small pieces of fruit or fruit juice, usually the addition of fruits approximately 10%. Flavoured yoghurt is yoghurt flavored with synthetic and food coloring.

Benefits of Yoghurt

Yoghurt can be categorized as one multifunctional foods, foods that serve to address the various diseases that can boost health and fitness. Yoghurt has many benefits, including:

1.   Rejuvenating face. Do not need to cost a fortune to treat the skin to make it look perfect. Yoghurt contains lactic acid, which is a component in prenting chemicals for skin replacement. The trick is very simple: Mix 1 cup of yoghurt with 2-3 drops of olive oil or almond oil and 1 tablespoon of honey. Apply all over the skin of the face, leave on for 20-30 minutes, rinse and pat dry. Feel a result, the skin will be firmer and radiant. Perform routine.

2.   The cleaners are environmentally friendly. Home furnishings are very prone to dust that causes dull. Furnishing of sparkling brass can re-use yoghurt. The lactic acid serves crust eroded dirt or dust on the furniture. The trick wipe the entire surface of the furniture with a damp cloth, then wet a clean cloth with a few spoonfuls of yoghurt, rub the surface until shiny brass furnishings. The results are longer than brass furniture will look as new furniture.

3.   Helps digestion. Yoghurt can help stomach problems. Probiotics (beneficial bacteria species) contained in some yoghurt to balance the microflora in the gut and can aid digestion and keep the body healthy. To receive benefits, make sure the yoghurt contains at least one billion colony-forming units (colony-forming units or CFUs) live probiotics. This information is usually available on the websites of well-known brands of yoghurt.

4.   Keeping the heart healthy. Yoghurt is also good for the heart because low-fat, fat-free even. Eat can help lower the risk of developing high blood pressure. Special proteins in milk regulate blood pressure, levels of calcium, magnesium, potassium, and blood pressure-lowering effects.

5.   Maintain immunity against bad bacteria (Antimicrobial). The study, conducted on 68 people who consumed two cups of yoghurt per day showed quite positive results. They have higher levels of interferon. Dorland medical pocket dictionary, interferon is a glycoprotein that is one of the family formation can be stimulated by bacteria, serves as immunoregulatory and secrete antiviral activity. In addition to the lactic acid produced yoghurt, which are also produced antimicrobial substances that produce antibiotics and some good bacteria that prevent bad bacteria attack produced by acetic acid and hydrogen peroxide.

6.   Prevent Candida albicans. Candida albicans, a type of fungi that cause disease lady called vaginitis is a venereal disease that cause itching and discomfort on the part of the female genital. Candida albicans fungus is able to be controlled by the growth of probiotic bacteria. Women who consume yoghurt can reduce the level of acidity (pH) so as to reduce the development of fungal infections.

6.   Reduce the risk of high blood pressure. By consuming 2-3 servings of yoghurt a day, can reduce the risk of high blood pressure.

7.   Preventing osteoporosis. The absorption of calcium and phosphorus which serves for bone strength is produced by lactic acid-producing metabolites. Bone metabolism is also capable of running both because yoghurt helps produce vitamin K, which plays an important role in this regard. Because milk-based, then the yoghurt contains calcium and vitamin D. Both of these substances can help a person affected by osteoporosis.

8.   Help us fuller. Calories contained in yoghurt to make yoghurt foods that can help someone feel fuller.

9.   Supports the digestion of lactose. Drinking fermented milk like yoghurt is highly recommended for the deficient enzyme. Lactic acid bacteria can ferment lactose in milk into glucose and galactose, as well as stimulating the secretion of the enzyme lactase in the digestive tract. Fermented beverages and yoghurt is more easily digested by the body than milk without fermentation process so that both are used as an alternative for patients with the inability to digest lactose milk. Lactose intolerance is the body's inability to digest lactose, the sugar found in milk at most. When a person consumes lactose found in milk and products like the bacteria in the large intestine convert lactose into lactic acid and carbon dioxide. Within 30 minutes, raised the general symptoms, which include nausea, muscle cramps, bloating, and diarrhea.

Yoghurt contains lactose nearly as much milk, but some people with lactose intolerance can digest it without interruption. Because yoghurt contains microorganisms that synthesize lactase, and this aids in digestion of lactose. Yoghurt is more easily digested by the body than milk.

Although it seems a bit sour, but you can benefit through yoghurt. Currently, there are many products made from yoghurt that adds to the pleasure and taste of yoghurt such as frozen yoghurt and a variety of fruit-flavored yoghurt. Consumption of yoghurt can make your body healthier.

10. Prevention of tumor and cancer. Derived anti-tumor effect of Lactobacillus bulgaricus and Lactobacillus achidophilus produced yoghurt. Research on mice shows, multiplication cancer cells in mice that were fed yoghurt is more constrained than mice without yoghurt. The bacteria involved in the fermentation of milk can alter pre carcinogenic substances present in the digestive tract that can inhibit the occurrence of cancer. Uterine cancer and prostate cancer is able to be prevented by the content yoghut containing folic acid and zinc.

11. Improving growth. Results of the study with mice suggests that bacteria living on yoghurt, especially Streptococcus thermophilus, has the ability to increase the body weight of mice, in particular by improving the digestibility and absorption in the gastrointestinal tract.

12. Inhibiting the growth of pathogenic bacteria. Lactic acid can reduce or kill the pathogen bacteria (disease-causing bacteria) and suppress the production of dangerous compounds, such as amines, phenols, skatol, and H₂S which is produced by pathogenic bacteria. Lactic acid bacteria also produce antibiotics that can inhibit the growth of pathogenic bacteria. Therefore, the yoghurt has medicinal value of the stomach and intestines were injured.

13. Fix the abdominal movement. A study conducted on a number of the elderly showed that administration of Streptococcus thermophilus cultures can increase stomach movement of 4.8 times to 5.7 times in 10 days. Abdominal movement is needed to expedite the process of spending feces. At the time of yoghurt through the digestive tract an increasing number of Bifidobacterium bacteria that play a role in normalizing stomach movement.

13. Anti-diarrhea. Yoghurt can prevent the activity and the growth of pathogenic bacteria cause gastroenteritis trigger diarrhea. Lactobacillus bulgaricus (one of the bacteria that play a role in the formation of yoghurt) can produce bulgarican, namely anti-microbial effective to inhibit pathogenic organisms.

14. Yoghurt is also often used for people who want to lose weight with the proviso consumed without sweeteners.

15. Good for intestinal health. Yoghurt contains good bacteria such as Lactobacteria, especially acidophilus. The bacteria that increase the good bacteria in the colon, thereby decreasing the risk of colon cancer.

16. Assist the absorption of nutrients. Yoghurt increases the absorption of calcium and vitamin B. The presence of lactic acid in the yoghurt will help digest dairy calcium. By doing so, will be more easily absorbed calcium.

17. Help cure gastrointestinal infections. The existence of viruses and gastrointestinal disorders will form sores in the lining of the gut, especially the cells that produce lactase. Although only temporary, children may develop lactose intolerance as long as 1-2 months after infection of the digestive tract. Because it contains very little lactose and more lactase enzyme, doctors often use yoghurt to restore the health of the digestive apparatus. Research shows, yoghurt accelerate the healing of diarrhea in children.

18. Rich in calcium. In an average cup of yoghurt contains about 450 mg of calcium. This mineral is very beneficial for the health of the colon. People who diet high in calcium such as in the Scandinavian countries, have a higher incidence of colorectal cancer is lower compared to other countries.

19. Sources of protein. One glass of plain yoghurt contains 10-14 grams of protein, or about 20 percent and the daily protein requirement. The fermentation process makes protein in yoghurt is more easily digested.

20. Lower cholesterol. Experts estimate that there are live bacteria in yoghurt is able to assimilate with cholesterol. It could also be because the yoghurt binds bile acids, causing a cholesterol lowering effect.

Tips for Choosing Yoghurt

If you do not have time to make and want to buy yoghurt in the market then there are some things to note:

1.   Choose a thick yoghurt.

2.   Choose yoghurt that is stored in cold temperatures do the outside because usually sterilized again so that the microorganisms are gone.

3.   Watch Out label that plain yoghurt or yoghurt drink tailored to our needs.

4.   Watch Out expiration date.