The best types of yogurt

Taste, nutritional value, protein, digestibility or presence di live ferments: based on di these parameters it is possible to define which are the best types of yogurt.

In fact, one cannot speak di a single one yogurt, types They are different and also have different characteristics and benefits. The food is obtained through the fermentation of milk, which can be di cow, di sheep and di goat, thanks to some bacteria, called lactic ferments, which, once added to the milk, cause the process di fermentation.

A first important difference between the various types of yogurt It concerns the colour: the natural white one is pure, without any additions. yogurt Cheese made from whole milk tends to be slightly more creamy in color, while cheese made from skimmed milk is generally whiter. As well as the milk di cows fed fresh grass contain more carotenoids, which can give to the yogurt a light yellow-cream hue.

Many think that a yogurt bright white is better di a cream-colored one: This is not true. A slight ivory hue is often due to the content. di fats and natural pigments of milk, while what really matters is the quality of the ingredients, the absence di added sugars (if desired) and the correct storage of the product. Obviously, the yogurt with fruit, honey, vanilla or other ingredients they will naturally have different colors.

A second difference concerns the origin of milk, from which we obtain yogurt whole, skimmed, or semi-skimmed. yogurt It is a fermented milk, but not all fermented milks are yogurt. The denomination yogurt It only goes to the fermented milk obtained from the fermentation of the 2 specific microorganisms of the yogurt, Streptococcus thermophilus and Lactobacillus bulgaricusIf the fermentation takes place by di different microorganisms, we speak instead di fermented milks. Fermented milks can also be found on the market with added di fruit, cocoa, cereals, fiber. And, after the recognition by EFSA (the European Food Safety Authority), also with the addition di phytosterols. Yogurt and fermented milk have a different microbial metabolism; while the yogurt It is formed almost exclusively by latex fermentation, fermented milk also uses an alcoholic process and for this reason has a small content di alcohol and carbon dioxide.

Lo yogurt Greek is based di fermented milk and, like it yogurt, uses the action of the bacteria Streptococcus thermophilus and Lactobacillus Bulgaricus which transform the lactose in milk into lactic acid, changing its appearance, consistency and flavour. yogurt Greco differs from the classic one only because in the last part of the production process it is filtered a third time to eliminate the whey, a process called colatura and which makes it much thicker and creamier. di Filtering reduces the volume and therefore more milk is needed to obtain the same quantity di a yogurt normal. This type of yogurt, widespread in Greece and other nearby regions, such as Turkey, is also very popular in our country, so much so that it is one of the fastest growing sectors of the industry and it is easy to find it with different percentages di Fat, whether white or flavored or enriched with fruit. It has a less acidic flavor and is suitable for both sweet and savory dishes. The only contraindication, regarding the yogurt Greek, is that it is richer di fats, so the light version is suggested.

Based on content di fat is divided into whole (if it has more than 3% di fat), partially skimmed (if it has 1,5 to 1,8% di fat) and lean (if it has less than 1%). Furthermore, depending on its structure, it can be creamy, compact or drinkable. yogurt It is a rich source di Calcium, a good source di phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. It also provides high-biological-value proteins and essential fatty acids. It can be enriched with fiber, vitamins, minerals, omega 3, plant sterol prebiotics to lower cholesterol.

Kefir It is a typical product of Eastern Europe, originally from Russia and then spread throughout the Caucasus, and is experiencing a moment di It's also been a success here. It belongs to the category of fermented milks, with a wide variety di Microorganisms belonging to very different species, in particular Lactobacillus acyclophilus and Saccharomyces kefir. The more traditional version also includes yeasts, but today it is more common to find the yeast-free variety. In kefir, in addition to lactic acid and aromatic compounds from the yogurt, alcohol, acetic acid and CO2 are also present. It has a sweet and at the same time acidic taste. Milk can be used di cow, di sheep or di goat. Kefir is consumed raw, fresh (not preserved) and cold, often combined with honey and fruit. But you can also find kefir drinks on the market.

The skyr

Skyr is a typical product di Icelandic origin, and is halfway between a fermented milk and a fresh cheese. The curd can be obtained either through the fermentation of the milk by di lactic ferments, or with the use di rennet, which comes from curdling of cow's milk skimmed and the subsequent addition di ferments. It has a high content di proteins and nutritional values ​​close to those of the yogurt Greek. And also a great ally in the kitchen: all the preparations that can be made with it yogurt Greek can also be made with skyr. Similar to yogurt traditional, but a little thicker, it is produced with skimmed milk (and therefore has little fat) and enriched with cultures di bacteria, then filtered to eliminate the serum. Very rich di protein, from satiety because the filtering requires a greater quantity also di 4 times to get the same amount di a yogurt.

Lo yogurt vegetable

The process by which the yogurt vegetable is similar to that of the yogurt Traditional. The raw material changes. One of the most commonly used ingredients is milk. di soybean, to which bacteria are added to activate the fermentation process. Among the alternatives to soy, there is coconut and almond.