Yogurt
What is yogurt?
It is the food which put lactic acid bacteria into milk and fermented them.
It is said that B.C. 5000 or 6000 are the origin of yogurt.
Mix fresh milk and dairy products .
It prevents fat's dissociating or floating.
Moreover, fat globule in fresh milk is broken by pressure in order to
digest well
Heat and sterilize materials.
Cool it to 40 or 45 ℃ of fermentation temperature.
Put a starter's lactic acid bacteria into materials.
The production method of the yogurt from here is different with Plain
yogurt, and Soft yogurt / Drink yogurt.
Plain yogurt
The container of the materials which added lactic acid bacteria so that unwanted bacteria might not enter is covered.
A metal inspection and a gravity survey are carried out to check whether the foreign substance is contained.
A best-before date is printed what passed the inspection.
Yogurt is fermented at the temperature (40℃~45℃) which lactic acid bacterium tend to commit.
The yogurt which fermentation finished is cooled in order to maintain palatability.
The production method of plain yogurt
Drink yogurt/Soft Yogurt
Yogurt is fermented at the temperature (40℃~45℃) which lactic acid bacterium tend to commit.
The yogurt which fermentation finished is cooled in order to maintain palatability.
The yogurt which fermented in the tank is filled in a container so that various germs might not enter.
When putting into a container, fruit juice (flesh) and a sweetener are mixed with yogurt.
A metal inspection and a gravity survey are carried out to check whether the foreign substance is contained.
A best-before date is printed what passed the inspection.
The difference between plain yogurt and drink yogurt comes out by the timing of fermentation.
The lactic acid bacterium of plain yogurt are alive！
Aliving lactic acid bacterium are contained in all the plain yogurt which sold at the supermarket.
However, it is difficult to send aliving lactic acid bacterium to intestines, and research is done.
Yogurt is kind to the Japanese belly?
When drinking milk, isn't there any person of breaking the belly?
This is the condition called lactose intolerance and is the condition which Japanese people often have.
The ingredient called the milk sugar contained in milk is decomposed by the large intestine without being decomposed by a small intestine.
Lactic acid and gas are built by it.
It stimulates intestines.
However, since the milk sugar contained in this milk is disassembled by the fermentation of lactic acid bacterium, yogurt becomes difficult to break the belly.
As a result, it is kind to the belly.
