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    Home > Biochemistry News > Microbiology News > What happens to nutrition when milk is turned into yogurt?

    What happens to nutrition when milk is turned into yogurt?

    • Last Update: 2022-08-10
    • Source: Internet
    • Author: User
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    Yogurt is a dairy product made from milk, which is sterilized and then fermented with beneficial bacteria start.
    Yogurt is favored by consumers because of its unique flavor and nutritional and health val.
    Nowadays, yogurt has become a common drink in the daily life of men, women and childr.
    There are a variety of yogurt products on the shelves of supermarkets, and various yogurt bars are also popular in streets and alleys all over the count.
    The history of yogurtSince humans successfully domesticated certain wild mammals, they have been drinking milk from non-human sourc.
    The process of domestication began in the Middle East more than 10,000 years ago, first with goats, then with sheep, and centuries later with catt.
    Because milk is a unique food for newborns, it has acquired a strong symbolic meaning early in histo.
    There are many such stories in the mythology of the ancient world, some children who were endowed with special destiny were fed animal milk from bir.
    For example, the god Zeus in Greek mythology grew up on the milk of goats; in Roman mythology, the founders of Rome, Romulus and Remus, were on the verge of death when a she-wolf fed them with her own mi.
    Since milk has been available in human culture, they have observed the phenomenon of natural fermentati.
    Fermentation, under certain conditions, converts the indigestible lactose in milk into easily absorbed galactose and glucose molecules; at the same time, fermentation also allows dairy products to be kept long.
    This also attracted many people to gradually develop and perfect this precious fermentation technolo.
    In the cover article for the June 21, 2012 issue of the journal Nature, researchers examine some pottery dating from 5200 to 3000 BC excavated from rock houses in Takakore, the Akakus Mountains in southwestern Lib.
    Fragments were analysed and fermented dairy products found indicative traces of fat on pottery fragments, suggesting that the inhabitants of the area, especially adults, may have evolved tolerance to milk at the time, but this This 7,000-year-old discovery predates the emergence and spread of the genetic mutation needed to digest lactose in milk in adults, and making yogurt may have made dairy products easier to digest, so North Africans may have been around 7,000 years a.
    Bring yogurt to their tab.
    In India, it is said that Buddha Sakyamuni became weak and gradually lost consciousness due to his long-term fasti.
    At this critical moment, a shepherd brought a bowl of yogurt, and the Buddha gradually recovered consciousness after drinking .

    Since then, yogurt has been used by Buddhis.

    Regarded as a sacred object, yogurt is considered to be the most valuable food in Buddhist scriptur.

    In fact, yogurt was originally discovered by the ancient nomadic people who found that milk or goat milk would become sour due to "pollution" if left under natural conditions for too lo.

    In order to continue to obtain such milk, they inoculated it into fresh milk that had been cooled and cooked, and after a period of culture and fermentation, new yogurt was obtain.

    The current yogurt process is also developed on this bas.

    According to records, Genghis Khan raised his army with yogurt in the thirteenth century, and Genghis Khan ordered their soldiers to carry yogurt to keep the soldiers healthy, prevent disease, and ensure victory in wa.

    Genghis Khan believed that yogurt not only made the warriors healthy, but also made them braver and wiser in the face of the ene.

    In the early 20th century, when Russian scientist Mechnikov was studying the problem of human longevity, he found that the number of centenarians in Bulgaria significantly exceeded that of other regio.

    The long-term habit of drinking yogurt attracted the attention of Mechnik.

    After a series of studies, he believes that a type of lactic acid bacteria in yogurt may be an important reason for their health and longevi.

    In his "longevity theory", he proposed that aging is caused by intestinal spoilage bacteria, and lactic acid bacteria can change the intestinal flora, thereby delaying agi.

    He named it "Lactobacillus bulgaricus" because it was found in Bulgar.

    Lactobacillus bulgaricus is not very familiar, almost all commercial yogurt products contain this bacter.

    With the proposal of Mechnikov's "yogurt longevity" theory, people began to pay more and more attention to yogurt, and some businessmen also seized the opportunity to quickly bring yogurt to the market, and soon yogurt became popular all over the wor.

    Yogurt NutritionDairy products are considered nutrient-dense foods because of their high concentrations of key nutrients compared to the energy they provi.

    The nutritional content of yogurt is based on the milk from which it is derived, the composition of which varies depending on the cow's diet, energy balance, health status, lactation period, breed and a.

    The composition of yogurt can also be altered by other factors, such as the type and strain of bacteria used for fermentation, temperature, duration of fermentation, and storage ti.

    Additionally, high temperatures, acidic and alkaline environments can disrupt the integrity of nutrients and alter the final composition of yogu.

    The final composition of yogurt may also vary depending on the source of the milk and the compounding additives that may be used in the production process (eg: fruit, sweeteners, stabilizers, colorants, flavors and preservatives, e.


    The intake of yogurt contributes to the intake of important nutrien.

    So, what happens to nutrition when milk is fermented into yogurt?CarbohydratesYogurt contains three types of carbohydrates: available, non-available and exopolysaccharid.

    In plain yogurt, lactose is the main available carbohydrate, and lactose provides the fermentation substrate for lactic acid bacter.

    Before lactic acid fermentation, the lactose content in yogurt is around
    During milk fermentation, lactose is partially hydrolyzed into glucose and galacto.

    Yogurt bacteria use lactose as an energy source and produce lactic acid, which lowers the pH of the milk, which produces the typical yogurt sour taste and protects the product from microorganis.

    After ingestion of yogurt, lactose is hydrolyzed to glucose and galactose by intestinal brush border lacta.

    These monosaccharides are absorbed into the blood by active transport mechanis.

      In addition to natural carbohydrates, sweetened yogurt contains other simple sugars, which can increase the intake of added sugars in the diet, and we recommend strictly controlling the intake of this sugary yogu.

    In yogurt containing fruit, stabilizers are added to reduce syneresis, many of which are complex carbohydrates, which are hydrocolloids in nature and cannot be degraded by the digestive system, which are unusable carbohydrat.

    Although these molecules have no energy, they can facilitate the digestion of nutrients by increasing the volume of intestinal contents, delaying the diffusion of simple sugars through the intestinal wall, and shortening the colonic transit time of lacto.

      Exopolysaccharides produced by certain lactobacilli can improve the texture of yogurt and may remain intact during passage through the digestive syst.

       Protein  Depending on the raw materials used in the production process, yogurt is a good or even an excellent source of bioavailable prote.

    Yogurt proteins are derived from milk proteins, which are of high biological quali.

    In fact, animal proteins, such as those found in milk, cheese, yogurt, meat, fish, and eggs, provide all 9 essential amino acids (lysine, threonine, valine, isoleucine, leucine acid, methionine, phenylalanine, tryptophan, and histidine), and has a more complete amino acid profile than most plant protei.

    Milk and yogurt proteins are generally accepted not only for their quality, but also for their physiological properties, including ionophores, growth factors, hormones, bioactive peptide precursors, immune regulation and protection, and antitumor, antiviral, and antioxidants characteristi.

    The digestion of milk proteins and the release of amino acids are critical for growth and development, and the availability of free amino acids is higher in yogurt than in milk due to fermentati.

      Casein and Whey Protein  Milk protein consists of a casein fraction (about 80%) and a whey protein fraction (about 20.

      Casein is both a source of amino acids and a source of calcium and phosphor.

    In milk, 95% of casein exists in the form of micelles, which has four different types of casein, α-s1 casein, α-s2 casein, β-casein and κ-case.

    The special structure of the colloidal particles makes them stable during dairy processi.

    84% of caseins (α-s1 casein, α-s2 casein and β-casein) are hyperphosphorylated and sensitive to calcium precipitation, allowing micelles to bind calcium strongly at milk pH, thereby stabilizing their supramolecular structu.

    The stability of the colloids is provided by kappa-casein located on the surface of the micelles, which generate repulsive charg.

      In yogurt production, lactic acid bacteria produce lactic acid during lactose fermentation, and the pH of the milk drops to 6, which removes the repulsive charge of κ-casein on the surface, allowing the micelles to coagulate, forming a dense g.

    Casein also forms clots in the stomach and, in addition to calcium transport, also facilitates protein digesti.

    This gel or clot provides the blood with a sustained slow release of amino aci.

      Whey protein is more water-soluble than casein, but its spherical structure makes it susceptible to denaturation when heat.

    The main whey protein components are beta-lactoglobulin (about half of total whey protein), alpha-lactalbumin, bovine serum albumin, and immunoglobuli.

    In addition, whey protein contains small amounts of lactoferrin and various enzym.

    Whey protein is an excellent source of amino acids, which effectively stimulate muscle protein synthesis and promote fat lo.

    The abundant branched-chain amino acids and sulfhydryl-containing amino acids (cysteine ​​and glutathione) in whey protein also make it an important protein for promoting immune function and inhibiting free radica.

    In addition, whey protein is a precursor to several bioactive peptides that may play a role in weight management, satiety, and angiotensin-converting enzyme inhibiti.

      Due to their different structures, casein and whey proteins exhibit different digestion kineti.

    The high solubility of whey protein allows it to be digested quickly; by contrast, the characteristic curds that form after ingesting casein delay the absorption of casein, making it a slow-digesting prote.

    Fast-digesting whey protein may be more beneficial than slow-digesting casein, limiting protein loss during aging by increasing amino acid availabili.

    Whey protein has been shown to stimulate amino acid oxidation and postprandial protein synthesis without altering proteolys.

    On the other hand, casein has little effect on protein synthesis throughout the body, but inhibits protein breakdown throughout the bo.

      The high leucine content of whey protein is of particular interest to older adults, as leucine acts as an active regulator of protein synthes.

    Ingestion of fast-digesting whey protein helps stimulate insulin secretion in people with diabetes because it provides greater postprandial amino acid concentrations and a higher beta cell response than intake of case.

      Effects of Fermentation  Whey protein is heat-sensitive, and heat treatment can cause changes in its structure that are important to the texture of yogu.

    The degree of heat treatment denaturation depends on process parameters such as pasteurization temperature and holding ti.

    Research shows that the nutritional value of protein in yogurt is well preserved during fermentation compared to mi.

    Fermentation during yogurt production causes the product to have a lower pH, which releases protein from calcium, making it more digestib.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, which may lead to higher content of free amino acids in yogurt than in mi.

    Therefore, some people also believe that the protein in yogurt is easier to digest than the protein in mi.

      The content of active peptides in milk is low, but during the fermentation process of yogurt, it will be decomposed by proteolytic bacteria to produce a large amount of bioactive peptides, which can affect the immune system, digestive system, cardiovascular system and nervous syst.

    Lactoferrin is also a precursor of some biologically active peptides, including those with antibacterial activi.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      In dairy products, casein phosphopeptides can improve the bioavailability of minerals such as calcium, phosphorus, and magnesi.

    Additionally, the alpha-lactalbumin portion of whey protein is a calcium-binding protein that enhances calcium absorpti.

    Folate-binding protein in milk increases folate absorption Lactoferrin is an iron-binding protein that promotes iron absorpti.

    Whey protein, vitamin B12 binding protein, beta-lactoglobulin, and alpha-lactalbumin also interact with the absorption of minerals and vitami.

      Lipids  Milk fat is mainly composed of triglycerides (about 98%), phospholipids, and cholesterol, and is rich in fatty aci.

    Traditional full-fat yogurt contains 3-4 grams of lipid per 100 grams, of which about 65% are saturated fatty aci.

    The remainder consists of about 31% monounsaturated fatty acids and about 4% polyunsaturated fatty aci.

    All fatty acids contribute to the normal functioning of the bo.

      About 50% of the saturated fatty acids in milk are myristic acid and palmitic acid, the rest are short-chain and medium-chain fatty aci.

    Saturated fatty acids are generally considered detrimental to cardiovascular health, and in general, saturated fatty acids help promote an inflammatory state that can lead to systemic inflammation that underlies cardiometabolic abnormaliti.

    However, there are many types of saturated fatty acids, which can have many different effects on health depending on the amount and type of inta.

      For example, short- and medium-chain saturated fatty acids (C4-C12) do not increase plasma cholesterol levels, and some can be used directly by the liver for energy because they are easily hydrolyzed, absorbed through the intestinal wall, and transported through the portal ve.

    Excessive intake of certain types of saturated fatty acids does increase the risk of cardiovascular disease, while others are essential for basic cellular functions (such as myristic and myristic acid.

      Dairy products also contain unsaturated and trans fatty acids that are thought to have health benefi.

    Oleic acid, one of the most abundant fatty acids in milk, and the unsaturated fatty acid linoleic acid, may confer anti-inflammatory properties on yogu.

    Conjugated linoleic acid, a trans fatty acid that occurs naturally in milk, also has many health properties, including anti-inflammatory, immunomodulatory, antibacterial, anticancer, and anti-obesity properti.

      There are also seasonal and regional differences in milk fat composition, most likely due to differences in the diets of dairy cows across regio.

    The cow's food source can affect the composition of milk fat, such as the omega 3/omega 6 ratio and the content of conjugated linoleic ac.

    In addition, different feeding practices may also alter the nutritional, sensory and technical aspects of milk f.

    Some lipophilic vitamins (A, D, E, and K) and carotenoids are only found in milk fat, so these vitamins are only found in whole milk, cream, butter, and chee.

    Skim milk results in a loss of these vitamins and a lower concentration of hydrophilic vitamins such as riboflavin and vitamin B1  Effects  of Fermentation The changes that milk undergoes during fermentation are largely dependent on the source of the milk and the strain us.

    Yogurt contains higher concentrations of conjugated linoleic acid, a biohydrogenated long-chain derivative of linoleic acid, than mi.

    Fermentation can also alter the levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

    Additionally, certain strains of lactic acid bacteria have been shown to reduce cholesterol levels in mi.

      Minerals The minerals  in milk and dairy products are partly composed of macro elements (calcium, magnesium, sodium, potassium, phosphorus and chlorine) and minor elements (iron, copper, zinc and seleniu.

    Minerals are present in dairy products in different forms, for example, calcium can be present in free form or in combination with citric acid, phosphoric acid, and free fatty aci.

      Yogurt and dairy products are recognized as rich sources of calcium and phosphorus compared to other foods in the adult di.

    Regular yogurt has a calcium-to-phosphorus ratio of about 5, and these minerals are essential for the integrity of bone structu.

      The mineral composition of milk will not be changed by fermentation, and the calcium available for intestinal absorption in yogurt is equivalent to that of mi.

    The high lactose and casein content of dairy products helps promote calcium absorption, and in the production of yogurt, the fermentation process lowers the pH of the milk, thereby enhancing the solubility of calcium and phosphorus, further promoting calcium absorpti.

      Yogurt is an excellent source of many essential minera.

    Different factors can affect the bioavailability of minerals in yogu.

    Heat treatment can adversely affect the absorption of some minerals, including calcium, iron, and zinc, by denaturing proteins that favor intestinal mineral absorpti.

    In addition, the acidity of yogurt can have some beneficial effects on mineral absorpti.

    For example, the low pH of yogurt ionizes calcium, which promotes calcium absorpti.

    Phosphopeptides also help keep calcium soluble, thereby facilitating its absorption by passive diffusi.

      When comparing different dairy products, yogurt had higher calcium bioavailability than other dairy products, and acidity had a significant effect on calcium bioavailabili.

    The high viscosity of yogurt may also improve mineral absorption by increasing intestinal transit time compared to cow's milk, as this may mean increased mineral availabili.

      Lactose can also enhance the absorption of some minerals, including calci.

    Lactose is a slow-absorbing disaccharide that prolongs passive absorption of calcium in the ile.

    Considering that yogurt may contain less lactose than milk, the bioavailability of these minerals may be negatively affected, but this effect appears to be negligible as only high doses of lactose (greater than 50 grams per day) will Passive absorption of calcium has a net effe.

      Vitamin D also plays an important role in intestinal calcium absorption, and active calcium transport is partly dependent on the calcium-binding protein D9k in intestinal cells, and the biosynthesis of this calcium-binding protein is dependent on vitami.

      Vitamins  The vitamins in milk and dairy products consist of lipophilic and hydrophilic vitami.

    Lipophilic vitamins are mainly found in the milk fat fraction, while hydrophilic vitamins are mainly found in the water pha.

    Whole milk fermented yogurt can contain high amounts of vitamins A an.

      Animal feeding, physicochemical conditions (heat, light, oxygen, and oxidants), and the analytical method used can all affect the vitamin content of yogu.

    During yogurt processing, the loss of vitamins is much greater than that of minerals because vitamins are more sensitive to changes in environmental facto.

      Moderate heat treatment and excess dissolved oxygen have a detrimental effect on the vitamin content of dairy products, they can significantly reduce the vitamin content, the most susceptible are vitamins C, B6, B12 and folic ac.

    The concentration of certain vitamins, such as vitamin B12, may also decrease during storage of yogurt at 4.

      Vitamin B12 is an indispensable vitamin for the human bo.

    Higher animals and plants cannot produce vitamin B12 by themselv.

    Vitamin B12 in nature is synthesized by vitami.

    Animals can synthesize vitamin B12 through their bacteria, so the dietary source is mainly animal fo.

    Dairy products like yogurt are an excellent source of vitamin B1 Bacteria can also affect the amount of vitamins in the final produ.

    Lactic acid bacteria need B vitamins to grow, but some lactic acid bacteria can synthesize B vitami.

    During fermentation, the production of vitamin B12, vitamin C, and folic acid varies, depending on the strain us.

      The main roles of lactic acid  bacteria in the preparation of dairy products are: (1) prolong shelf life through fermentation, (2) produce bacteriocin, (3) enhance sensory properties, (4) improve rheological properties, (5) improve milk nutrition and functional characteristi.

      When they grow in milk, the bacteria work together to allow the milk to fully ferment within 3-4 hou.

    These bacteria give yogurt a characteristic flavor, and metabolites from certain strains also help increase the viscosity of yogu.

      Lactic acid bacteria play different roles in the dairy fermentation proce.

    They prolong shelf life by producing lactic acid, produce different compounds (eg, flavor compounds such as acetaldehyde and diacetyl in yogurt, as well as polysaccharides and lactase), alter the nutritional value of foods (eg, synthesize vitamins or release free amino acid.

    In addition, they also exhibit some beneficial health effec.

    In fact, yogurt and certain lactic acid bacteria have shown promising health-improving effects, particularly in improving lactose intolerance, immune function, allergies, constipation, diarrhea, inflammatory bowel disease,.

    pylori infection, and colon cancer, among othe.

    Depending on the strain, yogurt fermentation may also produce various polypeptides with angiotensin-converting enzyme inhibitory properti.

      There are many strains of lactic acid bacteria used for yogurt fermentation, the common ones include Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus rhamnosus) and Bifidobacterium species (Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lacti.

      The yogurt matrix  now has a relatively new concept called the "food matrix hypothesis", which argues that the sum of each component in a food contributes more nutrient capacity than consuming each nutrient alo.

    b.

    It is true that ingestion of nutrients in the form of pure supplements has a different effect than when ingested in the form of whole foo.

    For example, in a randomized controlled trial on calcium and weight loss, a high-calcium diet was found to be more effective at inhibiting calcitriol than a similarly high-calcium suppleme.

      Food matrix effects also help explain differences in health outcomes between foods with the same nutrient conte.

    For example, in a robust meta-analysis of prospective cohort studies, a consistent negative association was observed between the development of type 2 diabetes and yogurt intake, but not with milk or chee.

      Yogurt has many healthful effects as part of a balanced diet: essential nutrients in yogurt (such as protein, calcium, phosphorus, and B vitamins), lactic acid bacteria, certain peptides and amino acids (such as leucine), and yogurt's The high nutrient density and relatively low energy density endow yogurt with its unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability, which also greatly improves the health-promoting effect of dairy produc.

      Ingredients added during yogurt production may also have profound effects on the yogurt matrix, even altering its metabolic activi.

    For example, an in vitro test examining the effect of adding green tea extract to dairy products found an increase in antioxidant activity, which was attributed to the maintenance of the dairy matrix by the formation of polyphenol-protein complexes during digesti.

    The ability of phenolic integri.

      Summary  Yogurt not only retains the advantages of milk, but also promotes strengths and avoids weaknesses in some aspects, making it a more suitable nutritional and health food for human bein.

    For example, the fermentation process of yogurt decomposes the lactose and protein in milk, making it easier for the human body to digest and absorb it, and it can also avoid the bloating or diarrhea caused by drinking milk for people with lactose indigestion; in addition, although yogurt fermentation cannot Change the content of minerals such as calcium, but the lactic acid produced after fermentation can effectively improve the absorption of calcium; the fermentation process of yogurt can also produce a variety of vitamins necessary for the human bo.


      The nutritional content of yogurt depends on the milk used, but it can be Its nutritional content is altered by adding different lactic acid bacteria and certain other ingredien.

      Lactose is the main carbohydrate in plain yogurt, which provides the fermentation substrate for lactic acid bacter.

    Many yogurts add a lot of white sugar or other sweeteners in order to pursue the taste, which will greatly reduce the nutritional value of yogurt, and may even have some negative effects on the bo.

    It is recommended to eat less, especially for children and the elder.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, making the protein in yogurt easier to digest than the protein in milk, making yogurt an excellent source of high-quality prote.

    During the fermentation of yogurt, proteins are broken down to produce large amounts of bioactive peptides that can affect the immune system, digestive system, cardiovascular system and nervous syst.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      Yogurt contains a variety of fatty acids, the composition of which depends largely on the source of the milk and the strain of lactic acid bacteria used for fermentati.

    There is growing evidence that fats from dairy products have beneficial health effects, which may be related to their fatty acid composition and structu.

    You don't have to choose skim milk products because you don't mind fat at all, which may also greatly reduce the content of some lipophilic vitami.

    Yogurt contains higher concentrations of CLA than milk, and fermentation can also alter levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

      Yogurt and dairy products also contain some micronutrients that are essential for health, including calcium, zinc, phosphorus, potassium, magnesium, iodine, vitamin A, vitamin B2, vitamin B5, and vitamin B12, among othe.

    Fermentation does not alter mineral content, but the low pH and high viscosity of yogurt can enhance the solubility of certain minerals and increase intestinal transit time, thereby increasing their bioavailabili.

      Each nutrient component in yogurt may not be the most prominent if you take it out individually, but yogurt's unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability make each component synergistic Contributing nutrients together is much greater than consuming each nutrient individually, which also gives yogurt a variety of health-promoting effec.

      Finally, I would like to add that in order to satisfy people's increasingly discerning taste buds, yogurt products use a lot of additives, especially white sugar, which has made yogurt lose its authenticity and so.

    The real yogurt with soul does not need spices and thickeners, but makes full use of the natural characteristics of the bacteria, with suitable fermentation raw materials, fermentation temperature and fermentation ti.

    Different strains can give yogurt its unique flavor and taste, and also give yogurt different functio.

    According to different needs, different fermentation materials, fermentation temperatures and fermentation times can be used to maximize the soul of the strai.

      If possible, I suggest that you try to make your own yogurt, you can not only enjoy the fun of the production process, but also be healthi.

    It is quite convenient to make it at ho.

    But remember to pay attention to hygiene and avoid the contamination of miscellaneous bacteria, especially pathogenic bacter.

      Reference: Marette A, Éliane Picard-Deland, Fernandez.

    Yogurt: Roles in Nutrition and Impacts on Health[.

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    Yogurt is a dairy product made from milk, which is sterilized and then fermented with beneficial bacteria start.

    Yogurt is favored by consumers because of its unique flavor and nutritional and health val.

    Nowadays, yogurt has become a common drink in the daily life of men, women and childr.

    There are a variety of yogurt products on the shelves of supermarkets, and various yogurt bars are also popular in streets and alleys all over the count.

      The history of yogurt  Since humans successfully domesticated certain wild mammals, they have been drinking milk from non-human sourc.

    The process of domestication began in the Middle East more than 10,000 years ago, first with goats, then with sheep, and centuries later with catt.

    Because milk is a unique food for newborns, it has acquired a strong symbolic meaning early in histo.

    There are many such stories in the mythology of the ancient world, some children who were endowed with special destiny were fed animal milk from bir.

    For example, the god Zeus in Greek mythology grew up on the milk of goats; in Roman mythology, the founders of Rome, Romulus and Remus, were on the verge of death when a she-wolf fed them with her own mi.

      Since milk has been available in human culture, they have observed the phenomenon of natural fermentati.

    Fermentation, under certain conditions, converts the indigestible lactose in milk into easily absorbed galactose and glucose molecules; at the same time, fermentation also allows dairy products to be kept long.

    This also attracted many people to gradually develop and perfect this precious fermentation technolo.

      In the cover article for the June 21, 2012 issue of the journal Nature, researchers examine some pottery dating from 5200 to 3000 BC excavated from rock houses in Takakore, the Akakus Mountains in southwestern Lib.

    Fragments were analysed and fermented dairy products found indicative traces of fat on pottery fragments, suggesting that the inhabitants of the area, especially adults, may have evolved tolerance to milk at the time, but this This 7,000-year-old discovery predates the emergence and spread of the genetic mutation needed to digest lactose in milk in adults, and making yogurt may have made dairy products easier to digest, so North Africans may have been around 7,000 years a.

    Bring yogurt to their tab.

      In India, it is said that Buddha Sakyamuni became weak and gradually lost consciousness due to his long-term fasti.

    At this critical moment, a shepherd brought a bowl of yogurt, and the Buddha gradually recovered consciousness after drinking .

    Since then, yogurt has been used by Buddhis.

    Regarded as a sacred object, yogurt is considered to be the most valuable food in Buddhist scriptur.

      In fact, yogurt was originally discovered by the ancient nomadic people who found that milk or goat milk would become sour due to "pollution" if left under natural conditions for too lo.

    In order to continue to obtain such milk, they inoculated it into fresh milk that had been cooled and cooked, and after a period of culture and fermentation, new yogurt was obtain.

    The current yogurt process is also developed on this bas.

      According to records, Genghis Khan raised his army with yogurt in the thirteenth century, and Genghis Khan ordered their soldiers to carry yogurt to keep the soldiers healthy, prevent disease, and ensure victory in wa.

    Genghis Khan believed that yogurt not only made the warriors healthy, but also made them braver and wiser in the face of the ene.

      In the early 20th century, when Russian scientist Mechnikov was studying the problem of human longevity, he found that the number of centenarians in Bulgaria significantly exceeded that of other regio.

    The long-term habit of drinking yogurt attracted the attention of Mechnik.

    After a series of studies, he believes that a type of lactic acid bacteria in yogurt may be an important reason for their health and longevi.

    In his "longevity theory", he proposed that aging is caused by intestinal spoilage bacteria, and lactic acid bacteria can change the intestinal flora, thereby delaying agi.

    He named it "Lactobacillus bulgaricus" because it was found in Bulgar.

    Lactobacillus bulgaricus is not very familiar, almost all commercial yogurt products contain this bacter.

      With the proposal of Mechnikov's "yogurt longevity" theory, people began to pay more and more attention to yogurt, and some businessmen also seized the opportunity to quickly bring yogurt to the market, and soon yogurt became popular all over the wor.

      Yogurt Nutrition  Dairy products are considered nutrient-dense foods because of their high concentrations of key nutrients compared to the energy they provi.

    The nutritional content of yogurt is based on the milk from which it is derived, the composition of which varies depending on the cow's diet, energy balance, health status, lactation period, breed and a.

      The composition of yogurt can also be altered by other factors, such as the type and strain of bacteria used for fermentation, temperature, duration of fermentation, and storage ti.

    Additionally, high temperatures, acidic and alkaline environments can disrupt the integrity of nutrients and alter the final composition of yogu.

    The final composition of yogurt may also vary depending on the source of the milk and the compounding additives that may be used in the production process (eg: fruit, sweeteners, stabilizers, colorants, flavors and preservatives, e.


    The intake of yogurt contributes to the intake of important nutrien.

      So, what happens to nutrition when milk is fermented into yogurt?   Carbohydrates  Yogurt contains three types of carbohydrates: available, non-available and exopolysaccharid.

      In plain yogurt, lactose is the main available carbohydrate, and lactose provides the fermentation substrate for lactic acid bacter.

    Before lactic acid fermentation, the lactose content in yogurt is around
    During milk fermentation, lactose is partially hydrolyzed into glucose and galacto.

    Yogurt bacteria use lactose as an energy source and produce lactic acid, which lowers the pH of the milk, which produces the typical yogurt sour taste and protects the product from microorganis.

    After ingestion of yogurt, lactose is hydrolyzed to glucose and galactose by intestinal brush border lacta.

    These monosaccharides are absorbed into the blood by active transport mechanis.

      In addition to natural carbohydrates, sweetened yogurt contains other simple sugars, which can increase the intake of added sugars in the diet, and we recommend strictly controlling the intake of this sugary yogu.

    In yogurt containing fruit, stabilizers are added to reduce syneresis, many of which are complex carbohydrates, which are hydrocolloids in nature and cannot be degraded by the digestive system, which are unusable carbohydrat.

    Although these molecules have no energy, they can facilitate the digestion of nutrients by increasing the volume of intestinal contents, delaying the diffusion of simple sugars through the intestinal wall, and shortening the colonic transit time of lacto.

      Exopolysaccharides produced by certain lactobacilli can improve the texture of yogurt and may remain intact during passage through the digestive syst.

       Protein  Depending on the raw materials used in the production process, yogurt is a good or even an excellent source of bioavailable prote.

    Yogurt proteins are derived from milk proteins, which are of high biological quali.

    In fact, animal proteins, such as those found in milk, cheese, yogurt, meat, fish, and eggs, provide all 9 essential amino acids (lysine, threonine, valine, isoleucine, leucine acid, methionine, phenylalanine, tryptophan, and histidine), and has a more complete amino acid profile than most plant protei.

    Milk and yogurt proteins are generally accepted not only for their quality, but also for their physiological properties, including ionophores, growth factors, hormones, bioactive peptide precursors, immune regulation and protection, and antitumor, antiviral, and antioxidants characteristi.

    The digestion of milk proteins and the release of amino acids are critical for growth and development, and the availability of free amino acids is higher in yogurt than in milk due to fermentati.

      Casein and Whey Protein  Milk protein consists of a casein fraction (about 80%) and a whey protein fraction (about 20.

      Casein is both a source of amino acids and a source of calcium and phosphor.

    In milk, 95% of casein exists in the form of micelles, which has four different types of casein, α-s1 casein, α-s2 casein, β-casein and κ-case.

    The special structure of the colloidal particles makes them stable during dairy processi.

    84% of caseins (α-s1 casein, α-s2 casein and β-casein) are hyperphosphorylated and sensitive to calcium precipitation, allowing micelles to bind calcium strongly at milk pH, thereby stabilizing their supramolecular structu.

    The stability of the colloids is provided by kappa-casein located on the surface of the micelles, which generate repulsive charg.

      In yogurt production, lactic acid bacteria produce lactic acid during lactose fermentation, and the pH of the milk drops to 6, which removes the repulsive charge of κ-casein on the surface, allowing the micelles to coagulate, forming a dense g.

    Casein also forms clots in the stomach and, in addition to calcium transport, also facilitates protein digesti.

    This gel or clot provides the blood with a sustained slow release of amino aci.

      Whey protein is more water-soluble than casein, but its spherical structure makes it susceptible to denaturation when heat.

    The main whey protein components are beta-lactoglobulin (about half of total whey protein), alpha-lactalbumin, bovine serum albumin, and immunoglobuli.

    In addition, whey protein contains small amounts of lactoferrin and various enzym.

    Whey protein is an excellent source of amino acids, which effectively stimulate muscle protein synthesis and promote fat lo.

    The abundant branched-chain amino acids and sulfhydryl-containing amino acids (cysteine ​​and glutathione) in whey protein also make it an important protein for promoting immune function and inhibiting free radica.

    In addition, whey protein is a precursor to several bioactive peptides that may play a role in weight management, satiety, and angiotensin-converting enzyme inhibiti.

      Due to their different structures, casein and whey proteins exhibit different digestion kineti.

    The high solubility of whey protein allows it to be digested quickly; by contrast, the characteristic curds that form after ingesting casein delay the absorption of casein, making it a slow-digesting prote.

    Fast-digesting whey protein may be more beneficial than slow-digesting casein, limiting protein loss during aging by increasing amino acid availabili.

    Whey protein has been shown to stimulate amino acid oxidation and postprandial protein synthesis without altering proteolys.

    On the other hand, casein has little effect on protein synthesis throughout the body, but inhibits protein breakdown throughout the bo.

      The high leucine content of whey protein is of particular interest to older adults, as leucine acts as an active regulator of protein synthes.

    Ingestion of fast-digesting whey protein helps stimulate insulin secretion in people with diabetes because it provides greater postprandial amino acid concentrations and a higher beta cell response than intake of case.

      Effects of Fermentation  Whey protein is heat-sensitive, and heat treatment can cause changes in its structure that are important to the texture of yogu.

    The degree of heat treatment denaturation depends on process parameters such as pasteurization temperature and holding ti.

    Research shows that the nutritional value of protein in yogurt is well preserved during fermentation compared to mi.

    Fermentation during yogurt production causes the product to have a lower pH, which releases protein from calcium, making it more digestib.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, which may lead to higher content of free amino acids in yogurt than in mi.

    Therefore, some people also believe that the protein in yogurt is easier to digest than the protein in mi.

      The content of active peptides in milk is low, but during the fermentation process of yogurt, it will be decomposed by proteolytic bacteria to produce a large amount of bioactive peptides, which can affect the immune system, digestive system, cardiovascular system and nervous syst.

    Lactoferrin is also a precursor of some biologically active peptides, including those with antibacterial activi.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      In dairy products, casein phosphopeptides can improve the bioavailability of minerals such as calcium, phosphorus, and magnesi.

    Additionally, the alpha-lactalbumin portion of whey protein is a calcium-binding protein that enhances calcium absorpti.

    Folate-binding protein in milk increases folate absorption Lactoferrin is an iron-binding protein that promotes iron absorpti.

    Whey protein, vitamin B12 binding protein, beta-lactoglobulin, and alpha-lactalbumin also interact with the absorption of minerals and vitami.

      Lipids  Milk fat is mainly composed of triglycerides (about 98%), phospholipids, and cholesterol, and is rich in fatty aci.

    Traditional full-fat yogurt contains 3-4 grams of lipid per 100 grams, of which about 65% are saturated fatty aci.

    The remainder consists of about 31% monounsaturated fatty acids and about 4% polyunsaturated fatty aci.

    All fatty acids contribute to the normal functioning of the bo.

      About 50% of the saturated fatty acids in milk are myristic acid and palmitic acid, the rest are short-chain and medium-chain fatty aci.

    Saturated fatty acids are generally considered detrimental to cardiovascular health, and in general, saturated fatty acids help promote an inflammatory state that can lead to systemic inflammation that underlies cardiometabolic abnormaliti.

    However, there are many types of saturated fatty acids, which can have many different effects on health depending on the amount and type of inta.

      For example, short- and medium-chain saturated fatty acids (C4-C12) do not increase plasma cholesterol levels, and some can be used directly by the liver for energy because they are easily hydrolyzed, absorbed through the intestinal wall, and transported through the portal ve.

    Excessive intake of certain types of saturated fatty acids does increase the risk of cardiovascular disease, while others are essential for basic cellular functions (such as myristic and myristic acid.

      Dairy products also contain unsaturated and trans fatty acids that are thought to have health benefi.

    Oleic acid, one of the most abundant fatty acids in milk, and the unsaturated fatty acid linoleic acid, may confer anti-inflammatory properties on yogu.

    Conjugated linoleic acid, a trans fatty acid that occurs naturally in milk, also has many health properties, including anti-inflammatory, immunomodulatory, antibacterial, anticancer, and anti-obesity properti.

      There are also seasonal and regional differences in milk fat composition, most likely due to differences in the diets of dairy cows across regio.

    The cow's food source can affect the composition of milk fat, such as the omega 3/omega 6 ratio and the content of conjugated linoleic ac.

    In addition, different feeding practices may also alter the nutritional, sensory and technical aspects of milk f.

    Some lipophilic vitamins (A, D, E, and K) and carotenoids are only found in milk fat, so these vitamins are only found in whole milk, cream, butter, and chee.

    Skim milk results in a loss of these vitamins and a lower concentration of hydrophilic vitamins such as riboflavin and vitamin B1  Effects  of Fermentation The changes that milk undergoes during fermentation are largely dependent on the source of the milk and the strain us.

    Yogurt contains higher concentrations of conjugated linoleic acid, a biohydrogenated long-chain derivative of linoleic acid, than mi.

    Fermentation can also alter the levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

    Additionally, certain strains of lactic acid bacteria have been shown to reduce cholesterol levels in mi.

      Minerals The minerals  in milk and dairy products are partly composed of macro elements (calcium, magnesium, sodium, potassium, phosphorus and chlorine) and minor elements (iron, copper, zinc and seleniu.

    Minerals are present in dairy products in different forms, for example, calcium can be present in free form or in combination with citric acid, phosphoric acid, and free fatty aci.

      Yogurt and dairy products are recognized as rich sources of calcium and phosphorus compared to other foods in the adult di.

    Regular yogurt has a calcium-to-phosphorus ratio of about 5, and these minerals are essential for the integrity of bone structu.

      The mineral composition of milk will not be changed by fermentation, and the calcium available for intestinal absorption in yogurt is equivalent to that of mi.

    The high lactose and casein content of dairy products helps promote calcium absorption, and in the production of yogurt, the fermentation process lowers the pH of the milk, thereby enhancing the solubility of calcium and phosphorus, further promoting calcium absorpti.

      Yogurt is an excellent source of many essential minera.

    Different factors can affect the bioavailability of minerals in yogu.

    Heat treatment can adversely affect the absorption of some minerals, including calcium, iron, and zinc, by denaturing proteins that favor intestinal mineral absorpti.

    In addition, the acidity of yogurt can have some beneficial effects on mineral absorpti.

    For example, the low pH of yogurt ionizes calcium, which promotes calcium absorpti.

    Phosphopeptides also help keep calcium soluble, thereby facilitating its absorption by passive diffusi.

      When comparing different dairy products, yogurt had higher calcium bioavailability than other dairy products, and acidity had a significant effect on calcium bioavailabili.

    The high viscosity of yogurt may also improve mineral absorption by increasing intestinal transit time compared to cow's milk, as this may mean increased mineral availabili.

      Lactose can also enhance the absorption of some minerals, including calci.

    Lactose is a slow-absorbing disaccharide that prolongs passive absorption of calcium in the ile.

    Considering that yogurt may contain less lactose than milk, the bioavailability of these minerals may be negatively affected, but this effect appears to be negligible as only high doses of lactose (greater than 50 grams per day) will Passive absorption of calcium has a net effe.

      Vitamin D also plays an important role in intestinal calcium absorption, and active calcium transport is partly dependent on the calcium-binding protein D9k in intestinal cells, and the biosynthesis of this calcium-binding protein is dependent on vitami.

      Vitamins  The vitamins in milk and dairy products consist of lipophilic and hydrophilic vitami.

    Lipophilic vitamins are mainly found in the milk fat fraction, while hydrophilic vitamins are mainly found in the water pha.

    Whole milk fermented yogurt can contain high amounts of vitamins A an.

      Animal feeding, physicochemical conditions (heat, light, oxygen, and oxidants), and the analytical method used can all affect the vitamin content of yogu.

    During yogurt processing, the loss of vitamins is much greater than that of minerals because vitamins are more sensitive to changes in environmental facto.

      Moderate heat treatment and excess dissolved oxygen have a detrimental effect on the vitamin content of dairy products, they can significantly reduce the vitamin content, the most susceptible are vitamins C, B6, B12 and folic ac.

    The concentration of certain vitamins, such as vitamin B12, may also decrease during storage of yogurt at 4.

      Vitamin B12 is an indispensable vitamin for the human bo.

    Higher animals and plants cannot produce vitamin B12 by themselv.

    Vitamin B12 in nature is synthesized by vitami.

    Animals can synthesize vitamin B12 through their bacteria, so the dietary source is mainly animal fo.

    Dairy products like yogurt are an excellent source of vitamin B1 Bacteria can also affect the amount of vitamins in the final produ.

    Lactic acid bacteria need B vitamins to grow, but some lactic acid bacteria can synthesize B vitami.

    During fermentation, the production of vitamin B12, vitamin C, and folic acid varies, depending on the strain us.

      The main roles of lactic acid  bacteria in the preparation of dairy products are: (1) prolong shelf life through fermentation, (2) produce bacteriocin, (3) enhance sensory properties, (4) improve rheological properties, (5) improve milk nutrition and functional characteristi.

      When they grow in milk, the bacteria work together to allow the milk to fully ferment within 3-4 hou.

    These bacteria give yogurt a characteristic flavor, and metabolites from certain strains also help increase the viscosity of yogu.

      Lactic acid bacteria play different roles in the dairy fermentation proce.

    They prolong shelf life by producing lactic acid, produce different compounds (eg, flavor compounds such as acetaldehyde and diacetyl in yogurt, as well as polysaccharides and lactase), alter the nutritional value of foods (eg, synthesize vitamins or release free amino acid.

    In addition, they also exhibit some beneficial health effec.

    In fact, yogurt and certain lactic acid bacteria have shown promising health-improving effects, particularly in improving lactose intolerance, immune function, allergies, constipation, diarrhea, inflammatory bowel disease,.

    pylori infection, and colon cancer, among othe.

    Depending on the strain, yogurt fermentation may also produce various polypeptides with angiotensin-converting enzyme inhibitory properti.

      There are many strains of lactic acid bacteria used for yogurt fermentation, the common ones include Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus rhamnosus) and Bifidobacterium species (Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lacti.

      The yogurt matrix  now has a relatively new concept called the "food matrix hypothesis", which argues that the sum of each component in a food contributes more nutrient capacity than consuming each nutrient alo.

    b.

    It is true that ingestion of nutrients in the form of pure supplements has a different effect than when ingested in the form of whole foo.

    For example, in a randomized controlled trial on calcium and weight loss, a high-calcium diet was found to be more effective at inhibiting calcitriol than a similarly high-calcium suppleme.

      Food matrix effects also help explain differences in health outcomes between foods with the same nutrient conte.

    For example, in a robust meta-analysis of prospective cohort studies, a consistent negative association was observed between the development of type 2 diabetes and yogurt intake, but not with milk or chee.

      Yogurt has many healthful effects as part of a balanced diet: essential nutrients in yogurt (such as protein, calcium, phosphorus, and B vitamins), lactic acid bacteria, certain peptides and amino acids (such as leucine), and yogurt's The high nutrient density and relatively low energy density endow yogurt with its unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability, which also greatly improves the health-promoting effect of dairy produc.

      Ingredients added during yogurt production may also have profound effects on the yogurt matrix, even altering its metabolic activi.

    For example, an in vitro test examining the effect of adding green tea extract to dairy products found an increase in antioxidant activity, which was attributed to the maintenance of the dairy matrix by the formation of polyphenol-protein complexes during digesti.

    The ability of phenolic integri.

      Summary  Yogurt not only retains the advantages of milk, but also promotes strengths and avoids weaknesses in some aspects, making it a more suitable nutritional and health food for human bein.

    For example, the fermentation process of yogurt decomposes the lactose and protein in milk, making it easier for the human body to digest and absorb it, and it can also avoid the bloating or diarrhea caused by drinking milk for people with lactose indigestion; in addition, although yogurt fermentation cannot Change the content of minerals such as calcium, but the lactic acid produced after fermentation can effectively improve the absorption of calcium; the fermentation process of yogurt can also produce a variety of vitamins necessary for the human bo.


      The nutritional content of yogurt depends on the milk used, but it can be Its nutritional content is altered by adding different lactic acid bacteria and certain other ingredien.

      Lactose is the main carbohydrate in plain yogurt, which provides the fermentation substrate for lactic acid bacter.

    Many yogurts add a lot of white sugar or other sweeteners in order to pursue the taste, which will greatly reduce the nutritional value of yogurt, and may even have some negative effects on the bo.

    It is recommended to eat less, especially for children and the elder.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, making the protein in yogurt easier to digest than the protein in milk, making yogurt an excellent source of high-quality prote.

    During the fermentation of yogurt, proteins are broken down to produce large amounts of bioactive peptides that can affect the immune system, digestive system, cardiovascular system and nervous syst.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      Yogurt contains a variety of fatty acids, the composition of which depends largely on the source of the milk and the strain of lactic acid bacteria used for fermentati.

    There is growing evidence that fats from dairy products have beneficial health effects, which may be related to their fatty acid composition and structu.

    You don't have to choose skim milk products because you don't mind fat at all, which may also greatly reduce the content of some lipophilic vitami.

    Yogurt contains higher concentrations of CLA than milk, and fermentation can also alter levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

      Yogurt and dairy products also contain some micronutrients that are essential for health, including calcium, zinc, phosphorus, potassium, magnesium, iodine, vitamin A, vitamin B2, vitamin B5, and vitamin B12, among othe.

    Fermentation does not alter mineral content, but the low pH and high viscosity of yogurt can enhance the solubility of certain minerals and increase intestinal transit time, thereby increasing their bioavailabili.

      Each nutrient component in yogurt may not be the most prominent if you take it out individually, but yogurt's unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability make each component synergistic Contributing nutrients together is much greater than consuming each nutrient individually, which also gives yogurt a variety of health-promoting effec.

      Finally, I would like to add that in order to satisfy people's increasingly discerning taste buds, yogurt products use a lot of additives, especially white sugar, which has made yogurt lose its authenticity and so.

    The real yogurt with soul does not need spices and thickeners, but makes full use of the natural characteristics of the bacteria, with suitable fermentation raw materials, fermentation temperature and fermentation ti.

    Different strains can give yogurt its unique flavor and taste, and also give yogurt different functio.

    According to different needs, different fermentation materials, fermentation temperatures and fermentation times can be used to maximize the soul of the strai.

      If possible, I suggest that you try to make your own yogurt, you can not only enjoy the fun of the production process, but also be healthi.

    It is quite convenient to make it at ho.

    But remember to pay attention to hygiene and avoid the contamination of miscellaneous bacteria, especially pathogenic bacter.

      Reference: Marette A, Éliane Picard-Deland, Fernandez.

    Yogurt: Roles in Nutrition and Impacts on Health[.

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    Yogurt is a dairy product made from milk, which is sterilized and then fermented with beneficial bacteria start.

    Yogurt is favored by consumers because of its unique flavor and nutritional and health val.

    Nowadays, yogurt has become a common drink in the daily life of men, women and childr.

    There are a variety of yogurt products on the shelves of supermarkets, and various yogurt bars are also popular in streets and alleys all over the count.

      The history of yogurt  Since humans successfully domesticated certain wild mammals, they have been drinking milk from non-human sourc.

    The process of domestication began in the Middle East more than 10,000 years ago, first with goats, then with sheep, and centuries later with catt.

    Because milk is a unique food for newborns, it has acquired a strong symbolic meaning early in histo.

    There are many such stories in the mythology of the ancient world, some children who were endowed with special destiny were fed animal milk from bir.

    For example, the god Zeus in Greek mythology grew up on the milk of goats; in Roman mythology, the founders of Rome, Romulus and Remus, were on the verge of death when a she-wolf fed them with her own mi.

      Since milk has been available in human culture, they have observed the phenomenon of natural fermentati.

    Fermentation, under certain conditions, converts the indigestible lactose in milk into easily absorbed galactose and glucose molecules; at the same time, fermentation also allows dairy products to be kept long.

    This also attracted many people to gradually develop and perfect this precious fermentation technolo.

      In the cover article for the June 21, 2012 issue of the journal Nature, researchers examine some pottery dating from 5200 to 3000 BC excavated from rock houses in Takakore, the Akakus Mountains in southwestern Lib.

    Fragments were analysed and fermented dairy products found indicative traces of fat on pottery fragments, suggesting that the inhabitants of the area, especially adults, may have evolved tolerance to milk at the time, but this This 7,000-year-old discovery predates the emergence and spread of the genetic mutation needed to digest lactose in milk in adults, and making yogurt may have made dairy products easier to digest, so North Africans may have been around 7,000 years a.

    Bring yogurt to their tab.

      In India, it is said that Buddha Sakyamuni became weak and gradually lost consciousness due to his long-term fasti.

    At this critical moment, a shepherd brought a bowl of yogurt, and the Buddha gradually recovered consciousness after drinking .

    Since then, yogurt has been used by Buddhis.

    Regarded as a sacred object, yogurt is considered to be the most valuable food in Buddhist scriptur.

      In fact, yogurt was originally discovered by the ancient nomadic people who found that milk or goat milk would become sour due to "pollution" if left under natural conditions for too lo.

    In order to continue to obtain such milk, they inoculated it into fresh milk that had been cooled and cooked, and after a period of culture and fermentation, new yogurt was obtain.

    The current yogurt process is also developed on this bas.

      According to records, Genghis Khan raised his army with yogurt in the thirteenth century, and Genghis Khan ordered their soldiers to carry yogurt to keep the soldiers healthy, prevent disease, and ensure victory in wa.

    Genghis Khan believed that yogurt not only made the warriors healthy, but also made them braver and wiser in the face of the ene.

      In the early 20th century, when Russian scientist Mechnikov was studying the problem of human longevity, he found that the number of centenarians in Bulgaria significantly exceeded that of other regio.

    The long-term habit of drinking yogurt attracted the attention of Mechnik.

    After a series of studies, he believes that a type of lactic acid bacteria in yogurt may be an important reason for their health and longevi.

    In his "longevity theory", he proposed that aging is caused by intestinal spoilage bacteria, and lactic acid bacteria can change the intestinal flora, thereby delaying agi.

    He named it "Lactobacillus bulgaricus" because it was found in Bulgar.

    Lactobacillus bulgaricus is not very familiar, almost all commercial yogurt products contain this bacter.

      With the proposal of Mechnikov's "yogurt longevity" theory, people began to pay more and more attention to yogurt, and some businessmen also seized the opportunity to quickly bring yogurt to the market, and soon yogurt became popular all over the wor.

      Yogurt Nutrition  Dairy products are considered nutrient-dense foods because of their high concentrations of key nutrients compared to the energy they provi.

    The nutritional content of yogurt is based on the milk from which it is derived, the composition of which varies depending on the cow's diet, energy balance, health status, lactation period, breed and a.

      The composition of yogurt can also be altered by other factors, such as the type and strain of bacteria used for fermentation, temperature, duration of fermentation, and storage ti.

    Additionally, high temperatures, acidic and alkaline environments can disrupt the integrity of nutrients and alter the final composition of yogu.

    The final composition of yogurt may also vary depending on the source of the milk and the compounding additives that may be used in the production process (eg: fruit, sweeteners, stabilizers, colorants, flavors and preservatives, e.


    The intake of yogurt contributes to the intake of important nutrien.

      So, what happens to nutrition when milk is fermented into yogurt?   Carbohydrates  Yogurt contains three types of carbohydrates: available, non-available and exopolysaccharid.

      In plain yogurt, lactose is the main available carbohydrate, and lactose provides the fermentation substrate for lactic acid bacter.

    Before lactic acid fermentation, the lactose content in yogurt is around
    During milk fermentation, lactose is partially hydrolyzed into glucose and galacto.

    Yogurt bacteria use lactose as an energy source and produce lactic acid, which lowers the pH of the milk, which produces the typical yogurt sour taste and protects the product from microorganis.

    After ingestion of yogurt, lactose is hydrolyzed to glucose and galactose by intestinal brush border lacta.

    These monosaccharides are absorbed into the blood by active transport mechanis.

      In addition to natural carbohydrates, sweetened yogurt contains other simple sugars, which can increase the intake of added sugars in the diet, and we recommend strictly controlling the intake of this sugary yogu.

    In yogurt containing fruit, stabilizers are added to reduce syneresis, many of which are complex carbohydrates, which are hydrocolloids in nature and cannot be degraded by the digestive system, which are unusable carbohydrat.

    Although these molecules have no energy, they can facilitate the digestion of nutrients by increasing the volume of intestinal contents, delaying the diffusion of simple sugars through the intestinal wall, and shortening the colonic transit time of lacto.

      Exopolysaccharides produced by certain lactobacilli can improve the texture of yogurt and may remain intact during passage through the digestive syst.

       Protein  Depending on the raw materials used in the production process, yogurt is a good or even an excellent source of bioavailable prote.

    Yogurt proteins are derived from milk proteins, which are of high biological quali.

    In fact, animal proteins, such as those found in milk, cheese, yogurt, meat, fish, and eggs, provide all 9 essential amino acids (lysine, threonine, valine, isoleucine, leucine acid, methionine, phenylalanine, tryptophan, and histidine), and has a more complete amino acid profile than most plant protei.

    Milk and yogurt proteins are generally accepted not only for their quality, but also for their physiological properties, including ionophores, growth factors, hormones, bioactive peptide precursors, immune regulation and protection, and antitumor, antiviral, and antioxidants characteristi.

    The digestion of milk proteins and the release of amino acids are critical for growth and development, and the availability of free amino acids is higher in yogurt than in milk due to fermentati.

      Casein and Whey Protein  Milk protein consists of a casein fraction (about 80%) and a whey protein fraction (about 20.

      Casein is both a source of amino acids and a source of calcium and phosphor.

    In milk, 95% of casein exists in the form of micelles, which has four different types of casein, α-s1 casein, α-s2 casein, β-casein and κ-case.

    The special structure of the colloidal particles makes them stable during dairy processi.

    84% of caseins (α-s1 casein, α-s2 casein and β-casein) are hyperphosphorylated and sensitive to calcium precipitation, allowing micelles to bind calcium strongly at milk pH, thereby stabilizing their supramolecular structu.

    The stability of the colloids is provided by kappa-casein located on the surface of the micelles, which generate repulsive charg.

      In yogurt production, lactic acid bacteria produce lactic acid during lactose fermentation, and the pH of the milk drops to 6, which removes the repulsive charge of κ-casein on the surface, allowing the micelles to coagulate, forming a dense g.

    Casein also forms clots in the stomach and, in addition to calcium transport, also facilitates protein digesti.

    This gel or clot provides the blood with a sustained slow release of amino aci.

      Whey protein is more water-soluble than casein, but its spherical structure makes it susceptible to denaturation when heat.

    The main whey protein components are beta-lactoglobulin (about half of total whey protein), alpha-lactalbumin, bovine serum albumin, and immunoglobuli.

    In addition, whey protein contains small amounts of lactoferrin and various enzym.

    Whey protein is an excellent source of amino acids, which effectively stimulate muscle protein synthesis and promote fat lo.

    The abundant branched-chain amino acids and sulfhydryl-containing amino acids (cysteine ​​and glutathione) in whey protein also make it an important protein for promoting immune function and inhibiting free radica.

    In addition, whey protein is a precursor to several bioactive peptides that may play a role in weight management, satiety, and angiotensin-converting enzyme inhibiti.

      Due to their different structures, casein and whey proteins exhibit different digestion kineti.

    The high solubility of whey protein allows it to be digested quickly; by contrast, the characteristic curds that form after ingesting casein delay the absorption of casein, making it a slow-digesting prote.

    Fast-digesting whey protein may be more beneficial than slow-digesting casein, limiting protein loss during aging by increasing amino acid availabili.

    Whey protein has been shown to stimulate amino acid oxidation and postprandial protein synthesis without altering proteolys.

    On the other hand, casein has little effect on protein synthesis throughout the body, but inhibits protein breakdown throughout the bo.

      The high leucine content of whey protein is of particular interest to older adults, as leucine acts as an active regulator of protein synthes.

    Ingestion of fast-digesting whey protein helps stimulate insulin secretion in people with diabetes because it provides greater postprandial amino acid concentrations and a higher beta cell response than intake of case.

      Effects of Fermentation  Whey protein is heat-sensitive, and heat treatment can cause changes in its structure that are important to the texture of yogu.

    The degree of heat treatment denaturation depends on process parameters such as pasteurization temperature and holding ti.

    Research shows that the nutritional value of protein in yogurt is well preserved during fermentation compared to mi.

    Fermentation during yogurt production causes the product to have a lower pH, which releases protein from calcium, making it more digestib.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, which may lead to higher content of free amino acids in yogurt than in mi.

    Therefore, some people also believe that the protein in yogurt is easier to digest than the protein in mi.

      The content of active peptides in milk is low, but during the fermentation process of yogurt, it will be decomposed by proteolytic bacteria to produce a large amount of bioactive peptides, which can affect the immune system, digestive system, cardiovascular system and nervous syst.

    Lactoferrin is also a precursor of some biologically active peptides, including those with antibacterial activi.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      In dairy products, casein phosphopeptides can improve the bioavailability of minerals such as calcium, phosphorus, and magnesi.

    Additionally, the alpha-lactalbumin portion of whey protein is a calcium-binding protein that enhances calcium absorpti.

    Folate-binding protein in milk increases folate absorption Lactoferrin is an iron-binding protein that promotes iron absorpti.

    Whey protein, vitamin B12 binding protein, beta-lactoglobulin, and alpha-lactalbumin also interact with the absorption of minerals and vitami.

      Lipids  Milk fat is mainly composed of triglycerides (about 98%), phospholipids, and cholesterol, and is rich in fatty aci.

    Traditional full-fat yogurt contains 3-4 grams of lipid per 100 grams, of which about 65% are saturated fatty aci.

    The remainder consists of about 31% monounsaturated fatty acids and about 4% polyunsaturated fatty aci.

    All fatty acids contribute to the normal functioning of the bo.

      About 50% of the saturated fatty acids in milk are myristic acid and palmitic acid, the rest are short-chain and medium-chain fatty aci.

    Saturated fatty acids are generally considered detrimental to cardiovascular health, and in general, saturated fatty acids help promote an inflammatory state that can lead to systemic inflammation that underlies cardiometabolic abnormaliti.

    However, there are many types of saturated fatty acids, which can have many different effects on health depending on the amount and type of inta.

      For example, short- and medium-chain saturated fatty acids (C4-C12) do not increase plasma cholesterol levels, and some can be used directly by the liver for energy because they are easily hydrolyzed, absorbed through the intestinal wall, and transported through the portal ve.

    Excessive intake of certain types of saturated fatty acids does increase the risk of cardiovascular disease, while others are essential for basic cellular functions (such as myristic and myristic acid.

      Dairy products also contain unsaturated and trans fatty acids that are thought to have health benefi.

    Oleic acid, one of the most abundant fatty acids in milk, and the unsaturated fatty acid linoleic acid, may confer anti-inflammatory properties on yogu.

    Conjugated linoleic acid, a trans fatty acid that occurs naturally in milk, also has many health properties, including anti-inflammatory, immunomodulatory, antibacterial, anticancer, and anti-obesity properti.

      There are also seasonal and regional differences in milk fat composition, most likely due to differences in the diets of dairy cows across regio.

    The cow's food source can affect the composition of milk fat, such as the omega 3/omega 6 ratio and the content of conjugated linoleic ac.

    In addition, different feeding practices may also alter the nutritional, sensory and technical aspects of milk f.

    Some lipophilic vitamins (A, D, E, and K) and carotenoids are only found in milk fat, so these vitamins are only found in whole milk, cream, butter, and chee.

    Skim milk results in a loss of these vitamins and a lower concentration of hydrophilic vitamins such as riboflavin and vitamin B1  Effects  of Fermentation The changes that milk undergoes during fermentation are largely dependent on the source of the milk and the strain us.

    Yogurt contains higher concentrations of conjugated linoleic acid, a biohydrogenated long-chain derivative of linoleic acid, than mi.

    Fermentation can also alter the levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

    Additionally, certain strains of lactic acid bacteria have been shown to reduce cholesterol levels in mi.

      Minerals The minerals  in milk and dairy products are partly composed of macro elements (calcium, magnesium, sodium, potassium, phosphorus and chlorine) and minor elements (iron, copper, zinc and seleniu.

    Minerals are present in dairy products in different forms, for example, calcium can be present in free form or in combination with citric acid, phosphoric acid, and free fatty aci.

      Yogurt and dairy products are recognized as rich sources of calcium and phosphorus compared to other foods in the adult di.

    Regular yogurt has a calcium-to-phosphorus ratio of about 5, and these minerals are essential for the integrity of bone structu.

      The mineral composition of milk will not be changed by fermentation, and the calcium available for intestinal absorption in yogurt is equivalent to that of mi.

    The high lactose and casein content of dairy products helps promote calcium absorption, and in the production of yogurt, the fermentation process lowers the pH of the milk, thereby enhancing the solubility of calcium and phosphorus, further promoting calcium absorpti.

      Yogurt is an excellent source of many essential minera.

    Different factors can affect the bioavailability of minerals in yogu.

    Heat treatment can adversely affect the absorption of some minerals, including calcium, iron, and zinc, by denaturing proteins that favor intestinal mineral absorpti.

    In addition, the acidity of yogurt can have some beneficial effects on mineral absorpti.

    For example, the low pH of yogurt ionizes calcium, which promotes calcium absorpti.

    Phosphopeptides also help keep calcium soluble, thereby facilitating its absorption by passive diffusi.

      When comparing different dairy products, yogurt had higher calcium bioavailability than other dairy products, and acidity had a significant effect on calcium bioavailabili.

    The high viscosity of yogurt may also improve mineral absorption by increasing intestinal transit time compared to cow's milk, as this may mean increased mineral availabili.

      Lactose can also enhance the absorption of some minerals, including calci.

    Lactose is a slow-absorbing disaccharide that prolongs passive absorption of calcium in the ile.

    Considering that yogurt may contain less lactose than milk, the bioavailability of these minerals may be negatively affected, but this effect appears to be negligible as only high doses of lactose (greater than 50 grams per day) will Passive absorption of calcium has a net effe.

      Vitamin D also plays an important role in intestinal calcium absorption, and active calcium transport is partly dependent on the calcium-binding protein D9k in intestinal cells, and the biosynthesis of this calcium-binding protein is dependent on vitami.

      Vitamins  The vitamins in milk and dairy products consist of lipophilic and hydrophilic vitami.

    Lipophilic vitamins are mainly found in the milk fat fraction, while hydrophilic vitamins are mainly found in the water pha.

    Whole milk fermented yogurt can contain high amounts of vitamins A an.

      Animal feeding, physicochemical conditions (heat, light, oxygen, and oxidants), and the analytical method used can all affect the vitamin content of yogu.

    During yogurt processing, the loss of vitamins is much greater than that of minerals because vitamins are more sensitive to changes in environmental facto.

      Moderate heat treatment and excess dissolved oxygen have a detrimental effect on the vitamin content of dairy products, they can significantly reduce the vitamin content, the most susceptible are vitamins C, B6, B12 and folic ac.

    The concentration of certain vitamins, such as vitamin B12, may also decrease during storage of yogurt at 4.

      Vitamin B12 is an indispensable vitamin for the human bo.

    Higher animals and plants cannot produce vitamin B12 by themselv.

    Vitamin B12 in nature is synthesized by vitami.

    Animals can synthesize vitamin B12 through their bacteria, so the dietary source is mainly animal fo.

    Dairy products like yogurt are an excellent source of vitamin B1 Bacteria can also affect the amount of vitamins in the final produ.

    Lactic acid bacteria need B vitamins to grow, but some lactic acid bacteria can synthesize B vitami.

    During fermentation, the production of vitamin B12, vitamin C, and folic acid varies, depending on the strain us.

      The main roles of lactic acid  bacteria in the preparation of dairy products are: (1) prolong shelf life through fermentation, (2) produce bacteriocin, (3) enhance sensory properties, (4) improve rheological properties, (5) improve milk nutrition and functional characteristi.

      When they grow in milk, the bacteria work together to allow the milk to fully ferment within 3-4 hou.

    These bacteria give yogurt a characteristic flavor, and metabolites from certain strains also help increase the viscosity of yogu.

      Lactic acid bacteria play different roles in the dairy fermentation proce.

    They prolong shelf life by producing lactic acid, produce different compounds (eg, flavor compounds such as acetaldehyde and diacetyl in yogurt, as well as polysaccharides and lactase), alter the nutritional value of foods (eg, synthesize vitamins or release free amino acid.

    In addition, they also exhibit some beneficial health effec.

    In fact, yogurt and certain lactic acid bacteria have shown promising health-improving effects, particularly in improving lactose intolerance, immune function, allergies, constipation, diarrhea, inflammatory bowel disease,.

    pylori infection, and colon cancer, among othe.

    Depending on the strain, yogurt fermentation may also produce various polypeptides with angiotensin-converting enzyme inhibitory properti.

      There are many strains of lactic acid bacteria used for yogurt fermentation, the common ones include Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus rhamnosus) and Bifidobacterium species (Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lacti.

      The yogurt matrix  now has a relatively new concept called the "food matrix hypothesis", which argues that the sum of each component in a food contributes more nutrient capacity than consuming each nutrient alo.

    b.

    It is true that ingestion of nutrients in the form of pure supplements has a different effect than when ingested in the form of whole foo.

    For example, in a randomized controlled trial on calcium and weight loss, a high-calcium diet was found to be more effective at inhibiting calcitriol than a similarly high-calcium suppleme.

      Food matrix effects also help explain differences in health outcomes between foods with the same nutrient conte.

    For example, in a robust meta-analysis of prospective cohort studies, a consistent negative association was observed between the development of type 2 diabetes and yogurt intake, but not with milk or chee.

      Yogurt has many healthful effects as part of a balanced diet: essential nutrients in yogurt (such as protein, calcium, phosphorus, and B vitamins), lactic acid bacteria, certain peptides and amino acids (such as leucine), and yogurt's The high nutrient density and relatively low energy density endow yogurt with its unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability, which also greatly improves the health-promoting effect of dairy produc.

      Ingredients added during yogurt production may also have profound effects on the yogurt matrix, even altering its metabolic activi.

    For example, an in vitro test examining the effect of adding green tea extract to dairy products found an increase in antioxidant activity, which was attributed to the maintenance of the dairy matrix by the formation of polyphenol-protein complexes during digesti.

    The ability of phenolic integri.

      Summary  Yogurt not only retains the advantages of milk, but also promotes strengths and avoids weaknesses in some aspects, making it a more suitable nutritional and health food for human bein.

    For example, the fermentation process of yogurt decomposes the lactose and protein in milk, making it easier for the human body to digest and absorb it, and it can also avoid the bloating or diarrhea caused by drinking milk for people with lactose indigestion; in addition, although yogurt fermentation cannot Change the content of minerals such as calcium, but the lactic acid produced after fermentation can effectively improve the absorption of calcium; the fermentation process of yogurt can also produce a variety of vitamins necessary for the human bo.


      The nutritional content of yogurt depends on the milk used, but it can be Its nutritional content is altered by adding different lactic acid bacteria and certain other ingredien.

      Lactose is the main carbohydrate in plain yogurt, which provides the fermentation substrate for lactic acid bacter.

    Many yogurts add a lot of white sugar or other sweeteners in order to pursue the taste, which will greatly reduce the nutritional value of yogurt, and may even have some negative effects on the bo.

    It is recommended to eat less, especially for children and the elder.

      During the fermentation process of yogurt, the protein in milk will be digested in advance by proteolytic bacteria, making the protein in yogurt easier to digest than the protein in milk, making yogurt an excellent source of high-quality prote.

    During the fermentation of yogurt, proteins are broken down to produce large amounts of bioactive peptides that can affect the immune system, digestive system, cardiovascular system and nervous syst.

    The biological activities of these polypeptides depend on their interaction and synergy with non-peptide milk components such as oligosaccharides, glycolipids and fa.

      Yogurt contains a variety of fatty acids, the composition of which depends largely on the source of the milk and the strain of lactic acid bacteria used for fermentati.

    There is growing evidence that fats from dairy products have beneficial health effects, which may be related to their fatty acid composition and structu.

    You don't have to choose skim milk products because you don't mind fat at all, which may also greatly reduce the content of some lipophilic vitami.

    Yogurt contains higher concentrations of CLA than milk, and fermentation can also alter levels of free fatty acids, esterified fatty acids, and volatile fatty aci.

      Yogurt and dairy products also contain some micronutrients that are essential for health, including calcium, zinc, phosphorus, potassium, magnesium, iodine, vitamin A, vitamin B2, vitamin B5, and vitamin B12, among othe.

    Fermentation does not alter mineral content, but the low pH and high viscosity of yogurt can enhance the solubility of certain minerals and increase intestinal transit time, thereby increasing their bioavailabili.

      Each nutrient component in yogurt may not be the most prominent if you take it out individually, but yogurt's unique texture, microstructure, unique nutrient interactions, and improved nutrient bioavailability make each component synergistic Contributing nutrients together is much greater than consuming each nutrient individually, which also gives yogurt a variety of health-promoting effec.

      Finally, I would like to add that in order to satisfy people's increasingly discerning taste buds, yogurt products use a lot of additives, especially white sugar, which has made yogurt lose its authenticity and so.

    The real yogurt with soul does not need spices and thickeners, but makes full use of the natural characteristics of the bacteria, with suitable fermentation raw materials, fermentation temperature and fermentation ti.

    Different strains can give yogurt its unique flavor and taste, and also give yogurt different functio.

    According to different needs, different fermentation materials, fermentation temperatures and fermentation times can be used to maximize the soul of the strai.

      If possible, I suggest that you try to make your own yogurt, you can not only enjoy the fun of the production process, but also be healthi.

    It is quite convenient to make it at ho.

    But remember to pay attention to hygiene and avoid the contamination of miscellaneous bacteria, especially pathogenic bacter.

      Reference: Marette A, Éliane Picard-Deland, Fernandez.

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