What is included in yogurt. Calculating a natural fermented milk product: composition of yogurt Yogurt chemical composition and nutritional value

Table of composition (proteins, fats, carbohydrates) and calorie content of foods

For reference. Calorie content is the amount of energy received by a person as a result of the absorption of a particular product. The number of calories a person needs depends on the work performed, physical activity, gender, age, latitude (cold or hot climate). Like any fuel, food products, when burned in the body's furnace, release energy. Therefore, food has a certain energy value that can be measured (for example, in kilocalories or joules). Therefore, another name for energy value is food products- calorie content. Each of us has more than once seen on the factory packaging of store-bought products a number that corresponds to the energy value of 100 g of this product. Anyone can calculate how much energy their body will receive after consuming a certain amount of a product.

Knowing someone's daily diet, that is, the number of foods eaten per day, including drinks, and their energy value, it is easy to calculate the amount of energy received - the calorie content of the daily diet. Biochemists and nutritionists have long calculated the calorie content and composition of almost all food products.

It is simply impossible to provide for all the variety of food. However, taking into account the information on food labels, calculating the calorie content of the daily diet does not present any serious difficulties.

Vegetables

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Eggplant	91,0	0,6	0,1	5,5	24
Swede	87,5	1,2	0,1	8,1	37
Green peas	80,0	5,0	0,2	13,3	72
Zucchini	93,0	0,6	0,3	5,7	27
White cabbage	90,0	1,8	-	5,4	28
Red cabbage	90,0	1,8	-	6,1	31
Cauliflower	90,9	2,5	-	4,9	29
Potato	76,0	2,0	0,1	19,7	83
Green onion (feather)	92,5	1,3	-	4,3	22
Leek	87,0	3,0	-	7,3	40
Onion	86,0	1,7	-	9,5	43
Red carrots	88,5	1,3	0,1	7,0	33
Ground cucumbers	95,0	0,8	-	3,0	15
Greenhouse cucumbers	96,5	0,7	-	1,8	10
Sweet green pepper	92,0	1,3	-	4,7	23
Sweet red pepper	91,0	1,3	-	5,7	27
Parsley (greens)	85,0	3,7	-	8,1	45
Parsley (root)	85,0	1,5	-	11,0	47
Rhubarb (petiole)	94,5	0,7	-	2,9	16
Radish	93,0	1,2	-	4,1	20
Radish	88,6	1,9	-	7,0	34
Turnip	90,5	1,5	-	5,9	28
Salad	95,0	1,5	-	2,2	14
Beet	86,5	1,7	-	10,8	48
Tomatoes (ground)	93,5	0,6	-	4,2	19
Tomatoes (greenhouse)	94,6	0,6	-	2,9	14
Green beans (pod)	90,0	4,0	-	4,3	32
Horseradish	77,0	2,5	-	16,3	71
Cheremsha	89,0	2,4	-	6,5	34
Garlic	70,0	6,5	-	21,2	106
Spinach	91,2	2,9	-	2,3	21
Sorrel	90,0	1,5	-	5,3	28

Fruits and berries

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Apricots	86,0	0,9	-	10,5	46
Quince	87,5	0,6	-	8,9	38
Cherry plum	89,0	0,2	-	7,4	34
Pineapple	86,0	0,4	-	11,8	48
Bananas	74,0	1,5	-	22,4	91
Cherry	85,5	0,8	-	11,3	49
Pomegranate	85,0	0,9	-	11,8	52
Pear	87,5	0,4	-	10,7	42
Figs	83,0	0,7	-	13,9	56
Dogwood	85,0	1,0	-	9,7	45
Peaches	86,5	0,9	-	10,4	44
Rowan garden	81,0	1,4	-	12,5	58
Rowan chokeberry	80,5	1,5	-	12,0	54
Garden plum	87,0	0,8	-	9,9	43
Dates	20,0	2,5	-	72,1	281
Persimmon	81,5	0,5	-	15,9	62
Cherries	85,0	1,1	-	12,3	52
Mulberry	82,7	0,7	-	12,7	53
Apples	86,5	0,4	-	11,3	46
Orange	87,5	0,9	-	8,4	38
Grapefruit	89,0	0,9	-	7,3	35
Lemon	87,7	0,9	-	3,6	31
Mandarin	88,5	0,8	-	8,6	38
Cowberry	87,0	0,7	-	8,6	40
Grape	80,2	0,4	-	17,5	69
Blueberry	88,2	1,0	-	7,7	37
Blackberry	88,0	2,0	-	5,3	33
Strawberries	84,5	1,8	-	8,1	41
Cranberry	89,5	0,5	-	4,8	28
Gooseberry	85,0	0,7	-	9,9	44
Raspberry	87,0	0,8	-	9,0	41
Cloudberry	83,3	0,8	-	6,8	31
Sea buckthorn	75,0	0,9	-	5,5	30
White currant	86,0	0,3	-	8,7	39
Red currant	85,4	0,6	-	8,0	38
Black currant	85,0	1,0	-	8,0	40
Blueberry	86,5	1,1	-	8,6	40
Fresh rosehip	66,0	1,6	-	24,0	101
Dried rose hips	14,0	4,0	-	60,0	253

Dried fruits

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Dried apricots	18,0	5,0	-	67,5	278
Dried apricots	20,2	5,2	-	65,9	272
Raisins with pit	19,0	1,8	-	70,9	276
Raisins sultanas	18,0	2,3	-	71,2	279
Cherry	18,0	1,5	-	73,0	292
Pear	24,0	2,3	-	62,1	246
Peaches	18,0	3,0	-	68,5	275
Prunes	25,0	2,3	-	65,6	264
Apples	20,0	3,2	-	68,0	273

Candy, sugar, chocolate

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Honey	17,2	0,8	0	80,3	308
Fruit dragee	7	3,7	10,2	73,1	384
Marshmallow	20	0,8	0	78,3	299
Iris	6,5	3,3	7,5	81,8	387
Marmalade	21	0	0,1	77,7	296
Caramel (average)	4,4	0	0,1	77,7	296
Chocolate coated candies	7,9	2,9	10,7	76,6	396
Paste	18	0,5	0	80,4	305
Sugar	0,2	0,3	0	99,5	374
Tahini halva	3,9	12,7	29,9	50,6	510
Sunflower halva	2,9	11,6	29,7	54	516
Dark chocolate	0,8	5,4	35,3	52,6	540
Milk chocolate	0,9	6,9	35,7	52,4	547

Cakes and other confectionery products

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Waffles with fruit fillings	12	3,2	2,8	80,1	342
Waffles with fat-containing fillings	1	3,4	30,2	64,7	530
Puff pastry with cream	9	5,4	38,6	46,4	544
Puff pastry with apple	13	5,7	25,6	52,7	454
Sponge cake with fruit filling	21	4,7	9,3	84,4	344
Gingerbread	14,5	4,8	2,8	77,7	336
Sponge cake with fruit filling	25	4,7	20	49,8	386
Almond cake	9,3	6,6	35,8	46,8	524

Bread, bakery products, flour

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Rye bread	42,4	4,7	0,7	49,8	214
Wheat bread from grade I flour	34,3	7,7	2,4	53,4	254
Butter pastries	26,1	7,6	4,5	60,0	297
Baranki	17,0	10,4	1,3	68,7	312
Drying	12,0	11,0	1,3	73,0	330
Wheat crackers	12,0	11,2	1,4	72,4	331
Cream crackers	8,0	8,5	10,6	71,3	397
Premium wheat flour	14,0	10,3	0,9	74,2	327
Wheat flour, grade I	14,0	10,6	1,3	73,2	329
Wheat flour, grade II	14,0	11,7	1,8	70,8	328
Rye flour	14,0	6,9	1,1	76,9	326

Cereals

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Buckwheat core	14,0	12,6	2,6	68,0	329
Buckwheat done	14,0	9,5	1,9	72,2	326
Manna	14,0	11,3	0,7	73,3	326
Oatmeal	12,0	11,9	5,8	65,4	345
Pearl barley	14,0	9,3	1,1	73,7	324
Millet	14,0	12,0	2,9	69,3	334
Rice	14,0	7,0	0,6	73,7	323
Wheat "Poltavskaya"	14,0	12,7	1,1	70,6	325
Oatmeal	10,0	12,2	5,8	68,3	357
Barley	14,0	10,4	1,3	71,7	322
Hercules	12,0	13,1	6,2	65,7	355
Corn	14,0	8,3	1,2	75,0	325

Legumes

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Beans	83,0	6,0	0,1	8,3	58
Peas	14,0	23,0	1,6	57,7	323
Whole peas	14,0	23,0	1,2	53,3	303
Soybeans	12,0	34,9	17,3	26,5	395
Beans	14,0	22,3	1,7	54,5	309
Lentils	14,0	24,8	1,1	53,7	310

Mushrooms

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
White fresh	89,9	3,2	0,7	1,6	25
White dried	13,0	27,6	6,8	10,0	209
Fresh boletus	91,6	2,3	0,9	3,7	31
Fresh boletuses	91,1	3,3	0,5	3,4	31
Fresh russula	83,0	1,7	0,3	1,4	17

Meat, offal, poultry

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Mutton	67,6	16,3	15,3	0,0	203
Beef	67,7	18,9	12,4	0,0	187
Horse meat	72,5	20,2	7,0	0,0	143
Rabbit	65,3	20,7	12,9	0,0	199
Pork lean	54,8	16,4	27,8	0,0	316
Pork is fatty	38,7	11,4	49,3	0,0	489
Veal	78,0	19,7	1,2	0,0	90
Lamb Kidneys	79,7	13,6	2,5	0,0	77
Lamb Liver	71,2	18,7	2,9	0,0	101
Lamb Heart	78,5	13,5	2,5	0,0	82
Beef Brains	78,9	9,5	9,5	0,0	124
Beef Liver	72,9	17,4	3,1	0,0	98
Beef Kidneys	82,7	12,5	1,8	0,0	66
Beef Udder	72,6	12,3	13,7	0,0	173
Beef Heart	79,0	15,0	3,0	0,0	87
Beef Tongue	71,2	13,6	12,1	0,0	163
Pork kidneys	80,1	13,0	3,1	0,0	80
Pork liver	71,4	18,8	3,6	0,0	108
Pig heart	78,0	15,1	3,2	0,0	89
Pig tongue	66,1	14,2	16,8	0,0	208
Geese	49,7	16,1	33,3	0,0	364
Turkey	64,5	21,6	12,0	0,8	197
Chickens	68,9	20,8	8,8	0,6	165
Chickens	71,3	18,7	7,8	0,4	156
Ducks	51,5	16,5	61,2	0,0	346

Sausage and sausage products

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Boiled sausage Diabetic	62,4	12,1	22,8	0	254
Boiled sausage Dietary	71,6	12,1	13,5	0	170
Boiled sausage Doctorskaya	60,8	13,7	22,8	0	260
Boiled sausage Lyubitelskaya	57,0	12,2	28,0	0	301
Boiled sausage Milk	62,8	11,7	22,8	0	252
Boiled sausage Separate	64,8	10,1	20,1	1,8	228
Boiled veal sausage	55,0	12,5	29,6	0	316
Pork sausages	53,7	10,1	31,6	1,9	332
Dairy sausages	60,0	12,3	25,3	0	277
Russian sausages	66,2	12,0	19,1	0	220
Pork sausages	54,8	11,8	30,8	0	324
Boiled-smoked Amateur	39,1	17,3	39,0	0	420
Boiled-smoked Cervelat	39,6	28,2	27,5	0	360
Semi-smoked Krakow	34,6	16,2	44,6	0	466
Semi-smoked Minsk	52,0	23,0	17,4	2,7	259
Semi-smoked Poltavskaya	39,8	16,4	39,0	0	417
Semi-smoked Ukrainian	44,4	16,5	34,4	0	376
Raw smoked Amateur	25,2	20,9	47,8	0	514
Raw smoked Moscow	27,6	24,8	41,5	0	473

Canned meat and smoked meats

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Beef stew	63,0	16,8	18,3	0	232
Tourist breakfast (beef)	66,9	20,5	10,4	0	176
Tourist breakfast (pork)	65,6	16,9	15,4	0	206
Sausage mince	63,2	15,2	15,7	2,8	213
Pork stew	51,1	14,9	32,2	0	349
Raw smoked brisket	21,0	7,6	66,8	0	632
Raw smoked loin	37,3	10,5	47,2	0	467
Ham	53,5	22,6	20,9	0	279

Fats, margarine, butter

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Rendered lamb or beef fat	0,3	0	99,7	0	897
Pork bacon (without skin)	5,7	1,4	92,8	0	816
Milk margarine	15,9	0,3	82,3	1	746
Sandwich margarine	15,8	0,5	82	1,2	744
Mayonnaise	25	3,1	67	2,6	627
Vegetable oil	0,1	0	99,9	0	899
Butter	15,8	0,6	82,5	0,9	748
Ghee	1	0,3	98	0,6	887

Milk and dairy products

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Cow's milk cheese	52,0	17,9	20,1	0,0	260
Natural yoghurt 1.5% fat	88,0	5,0	1,5	3,5	51
Low-fat kefir	91,4	3,0	0,1	3,8	30
Full fat kefir	88,3	2,8	3,2	4,1	59
Milk	88,5	2,8	3,2	4,7	58
Acidophilus milk	81,7	2,8	3,2	10,8	83
Whole milk powder	4,0	25,6	25,0	39,4	475
Condensed milk	74,1	7,0	7,9	9,5	135
Condensed milk with sugar	26,5	7,2	8,5	56,0	315
Curdled milk	88,4	2,8	3,2	4,1	58
Ryazhenka	85,3	3,0	6,0	4,1	85
Cream 10%	82,2	3,0	10,0	4,0	118
Cream 20%	72,9	2,8	20,0	3,6	205
Sour cream 10%	82,7	3,0	10,0	2,9	116
Sour cream 20%	72,7	2,8	20,0	3,2	206
Special cheeses and curd mass	41,0	7,1	23,0	27,5	340
Russian cheese	40,0	23,4	30,0	0,0	371
Dutch cheese	38,8	26,8	27,3	0,0	361
Swiss cheese	36,4	24,9	31,8	0,0	396
Poshekhonsky cheese	41,0	26,0	26,5	0,0	334
Processed cheese	55,0	24,0	13,5	0,0	226
Fat cottage cheese	64,7	14,0	18,0	1,3	226
Cottage cheese semi-fat	71,0	16,7	9,0	1,3	156
Low-fat cottage cheese	77,7	18,0	0,6	1,5	86

Eggs

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Chicken egg	74,0	12,7	11,5	0,7	157
Egg powder	6,8	45	37,3	7,1	542
Protein powder	12,1	73,3	1,8	7	336
Dry yolk	5,4	34,2	52,2	4,4	623
Quail egg	73,3	11,9	13,1	0,6	168

Fish and seafood

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Gobies	70,8	12,8	8,1	5,2	145
Pink salmon	70,5	21	7	0	147
Flounder	79,5	16,1	2,6	0	88
crucian carp	78,9	17,7	1,8	0	87
Carp	79.1	16	3.6	0	96
Chum salmon	71.3	22	5.6	0	138
Smelt	79.8	15.5	3.2	0	91
Icy	81.8	15.5	1.4	0	75
Bream	77.7	17.1	4.1	0	105
Salmon	62.9	20.8	15.1	0	219
Macrurus	85	13.2	0.8	0	60
Lamprey	75	14.7	11.9	0	166
Pollock	80.1	15.9	0.7	0	70
capelin	75	13.4	11.5	0	157
Navaga	81.1	16.1	1	0	73
Burbot	79.3	18.8	0.6	0	81
Marbled notothenia	73.4	14.8	10.7	0	156
Sea bass	75.4	17.6	5.2	0	117
River perch	79.2	18.5	0.9	0	82
Sturgeon	71.4	16.4	10.9	0	164
Halibut	76.9	18.9	3	0	103
Blue whiting	81.3	16.1	0.9	0	72
Saberfish	75.2	20.3	3.2	0	110
Caspian fisherman	77	19.2	2.4	0	98
Carp	75.3	18.4	5.3	0	121
Large saury	59.8	18.6	20.8	0	262
Small saury	71.3	20.4	0.8	0	143
Salaka	75.4	17.3	5.6	0	121
Herring	62.7	17.7	19.5	0	242
Whitefish	72.3	19	7.5	0	144
Mackerel	71.8	18	9	0	153
Som	75	16.8	8.5	0	144
Horse mackerel	74.9	18.5	5	0	119
Sterlet	74.9	17	6.1	0	320
Zander	78.9	19	0.8	0	83
Cod	80.7	17.5	0.6	0	75
Tuna	74	22,7	0,7	0	96
coal fish	71.5	13.2	11.6	0	158
Sea eel	77.5	19.1	1.9	0	94
Acne	53.5	14.5	30.5	0	333
Hake	79.9	16.6	2.2	0	86
Pike	70.4	18.8	0.7	0	82
Ide	80.1	18.2	0.3	0	117
Far Eastern shrimp	64,8	28,7	1,2	0	134
Cod liver	26,4	4,2	65,7	0	613
Squid	80,3	18	0,3	0	75
Crab	81,5	16	0,5	0	69
Shrimp	77,5	18	0,8	0	83
Sea kale	88	0,9	0,2	3,0	5
Pasta "Ocean"	72,2	18,9	6,8	0	137
Trepang	89,4	7,3	0,6	0	35

Caviar

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Chum salmon granular	46,9	31,6	13,8	0	251
Bream punch	58	24,7	4,8	0	142
Pollock punch	63,2	28,4	1,9	0	131
Sturgeon granular	58	28,9	9,7	0	203
Sturgeon punch	39,5	36	10,2	0	123

Nuts

Product	Water, g	Proteins, g	Fats, g	Carbohydrates, g	kcal
Hazelnut	4,8	16,1	66,9	9,9	704
Almond	4	18,6	57,7	13,6	645
Walnut	5	13,8	61,3	10,2	648
Peanut	10	26,3	45,2	9,7	548
sunflower seed	8	20,7	52,9	5	578

Yogurt – thick and sour dairy product with the addition of food additives, fruits and natural juice. It is obtained by processing milk using the ripening method. To give a thick consistency and special taste, thermophilic streptococcus and Bulgarian bacillus are added to the product.

Interesting! The birthplace of yogurt is Bulgaria. It was there that for the first time, using a unique technology, “kisel mlyako” was created, which is considered the national symbol of the country.

Nutritional properties and chemical composition of yogurt

Nutritional value 100 g:

Calorie content: 68 kcal
Proteins: 5 g
Fat: 3.2 g
Carbohydrates: 3.5 g

Organic acids: 1.3 g
Water: 86.3 g
Cholesterol: 9 mg
Mono- and disaccharides: 3.5 g
Ash: 0.7 g
Saturated fatty acids: 2 g

Macronutrients:

Calcium: 122 mg
Magnesium: 15 mg
Sodium: 52 mg
Potassium: 147 mg
Phosphorus: 96 mg
Chlorine: 100 mg
Sulfur: 27 mg

Vitamins:

Vitamin A: 0.02 mg
Vitamin PP: 0.2 mg
Beta-carotene: 0.01 mg
Vitamin A (VE): 22 mcg
Vitamin B1 (thiamine): 0.04 mg
Vitamin B2 (riboflavin): 0.2 mg
Vitamin B5 (pantothenic): 0.3 mg
Vitamin B6 (pyridoxine): 0.05 mg
Vitamin B12 (cobalamins): 0.4 mcg
Vitamin C: 0.6 mg
Vitamin PP (Niacin equivalent): 1.4 mg
Choline: 40 mg

Microelements:

Iron: 0.1 mg
Zinc: 0.4 mg
Iodine: 9 mcg
Copper: 10 mcg
Manganese: 0.006 mg
Selenium: 2 mcg
Chromium: 2 mcg
Fluoride: 20 mcg
Molybdenum: 5 mcg
Cobalt: 1 mcg

By the way, carbohydrates in yogurt are 90% sugar and no fiber or dietary fiber. Consequently, it can gently and delicately restore the functioning of the gastrointestinal tract.

Touching on the topic beneficial properties yogurt, it is worth noting that only a natural product has true value, without food, synthetic additives, dyes, flavors and artificial preservatives.

You can find up to 20 varieties of yoghurt on supermarket shelves, but not all of them are such. So, for example, if the bottle says “yogurt product”, “frugurt” or “bio-yogurt”, then it is better to refrain from such a purchase. Most likely, the product contains the strongest preservatives, stabilizers and flavoring agents.

Natural yogurt is a valuable source of vitamins and minerals. Thanks to this, it perfectly restores and helps to recover faster from the flu and.

Yogurt actively produces lactate, which in turn helps destroy pathogenic microorganisms. For and other diseases gastrointestinal tract, yogurt is recommended to be included in the mandatory daily menu.

When choosing yogurt in a store, be sure to check the expiration date. The earlier it is prepared, the more beneficial bacteria and biologically active substances it contains. Every day they lose their nutritional value. This is why “live” yoghurts are so valued, their shelf life does not exceed 3 days when stored at a temperature of 7-10 degrees.

Important to know: the acids contained in fruits are not friendly with beneficial lactic acid bacteria. Therefore, those pieces of berries, dogfish, pineapple, cherry or kiwi are only a derivative of fresh products. Fruit squeezes left over from making jelly or marmalade are added to yogurt.

Possible harm of yogurt

Yogurt should be consumed with caution by people with individual lactose intolerance. Like any dairy product, yogurt can cause allergic reactions.

The acidic environment of the product can provoke an increase in acidity in the stomach, which is not very favorable for people with diseases - stomach and duodenal ulcers.

Recipes for homemade cosmetics made from yogurt

In addition to its main gastronomic value, yogurt is also widely used in home cosmetology. This product is used to make nourishing face masks, restorative hair masks, and rejuvenating wraps for the whole body.

Dry and aging facial skin requires special care. A mask made from natural yogurt with the addition of a vitamin cocktail is best suited for this. To prepare it you will need: 2 tablespoons of live yogurt (without fruit additives), a few 5-10 drops olive oil, orange pulp or 5-10 grated currants. All components are thoroughly mixed. The mask is applied to a clean face for 15 minutes, after which the residue is washed off with warm water.

Yogurt based scrub

Add 1 teaspoon of crushed almond kernels to 30 ml of yogurt. Rub the resulting mixture vigorously onto your face, then rinse your skin with warm water. This procedure improves blood microcirculation in the subcutaneous tissues, improves complexion, and also cleanses and tightens pores.

Strengthening hair mask

To prepare the mask you will need: 30 ml of yogurt, 1 yolk, 2 tbsp. l cognac. The mask is applied to damp hair along the entire length. After 30 minutes, the product must be washed off with shampoo. After 3-4 procedures, the hair becomes manageable, elastic, and acquires a beautiful glossy shine.

Jul-16-2013

Dietary properties:

Surely the reader has already heard that yogurt is a wonderful product for those who want to lose extra pounds. Is this true? What is the calorie content of yogurt, what are its benefits and what dietary properties does this product have? This is exactly what we will talk about in our article today.

Currently, in addition to kefir, there is large number various types yogurt. This fermented milk product appeared in Russia in the early 90s of the 20th century and, thanks to its excellent taste and nutritional properties quickly gained popularity among domestic consumers. Today, it successfully competes with kefir and has noticeably displaced other fermented milk products.

Yogurt is made from whole cow's milk, which is pasteurized and thickened by adding milk powder or cream. As a result, it acquires a denser consistency than kefir and contains more protein and carbohydrates.

To ferment yogurt, a special mixture of Bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic streptococcus (Streptococcus thermophilus) is used.

These bacteria are an essential component of yogurt and are very beneficial for the human body, and in their “live” form.

There are a large variety of yoghurts, but in general they can be divided into two main groups:

1) with live bacteria (“live” yogurt);

2) pasteurized (“non-living” yogurt, or yogurt product).

Because the yogurt culture is added after the milk has been pasteurized, the yogurt remains “alive.”

“Live” - contains live Bulgarian bacilli and thermophilic streptococcus, which actively suppress the growth of pathogenic microorganisms and help normalize the intestinal microflora, prevent constipation and dysbacteriosis.

Along with “live” yoghurts, “non-live” yoghurts are now widespread. They are stored much longer, but are much less beneficial for the body. The production of such yoghurts has its own peculiarity: milk is fermented, thickeners are added, and then subjected to heat treatment, “killing” live Bulgarian bacilli and streptococci. From this medicinal properties yogurt decrease sharply, since they are precisely related to the presence of “live” cultures in it.

“Still” yogurt is an ordinary nutritious, easily digestible fermented milk product containing protein, vitamins and microelements.

The real thing is not subjected to heat treatment. This is the main difference, and you should definitely pay attention to it when purchasing.

Depending on the degree of fat content, yogurts are divided into milk, milk-cream and cream.

Yogurt is one of the most popular dairy desserts today. This is not surprising - it combines excellent taste qualities and, to a certain extent, medicinal properties. The low calorie content of this fermented milk product allows us to call it a dietary product, more valuable in this regard than milk.

Yogurt is a rich source of a wide variety of valuable substances and microorganisms. It contains proteins, fats (triglycerides) and carbohydrates (lactose and others), minerals(phosphorus, potassium, calcium, magnesium, chlorides). Among the vitamins, vitamin A, B vitamins, and so on should be noted.

Dairy yoghurts contain up to 4.5% fat, and they, in turn, are divided into low-fat (0.1%), half-fat (1.5–2.5%) and classic (2.7–4.5%). ) yoghurts. The fat content of milk-cream yoghurts ranges from 4.5 to 7%, and creamy yoghurts – at least 10%. The higher the fat content, the higher the calorie content. Sometimes hydrogenated vegetable fats are added to yogurt: palm or coconut oil.

The milk protein from this fermented milk product is already half digested by bacteria, due to which it is digested by our body by 91% in just one hour, while milk is only 32% digested in the same time.

How many calories are in yogurt?

It is impossible to determine the calorie content of yogurt with any one number - its energy value varies greatly depending on the products used for its preparation and its fat content.

For example:

The calorie content of natural yogurt with 2% fat content is 60 kcal. per 100 grams.

Proteins - 4.3

Fats – 2.0

carbohydrates – 6.2

The calorie content of natural yoghurt with 3.2% fat content is 66 kcal. per 100 grams.

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 5.0

Fats – 3.2

carbohydrates – 3.5

Therefore, we present below the calorie content of some types of the most popular Danone yoghurts:

Calorie table for Danone yoghurts per 100 grams of product:

A nutritional value Danone yoghurts are like this:

Table of nutritional value of yoghurts (BJU), per 100 grams of product:

Be that as it may, it should be remembered that yogurt is easily absorbed by the gastrointestinal tract without being stored as fat in our body. This product is indicated for those who are not comfortable with fatty foods.

Recipe? Recipe!

Can this product be prepared at home? Can! Here is one of the recipes:

Homemade yogurt:

Products:

Milk -1 liter
Yogurt starter - 1 bottle (capsule) - instead of starter, you can take ready-made yogurt without filler

Inventory:

Pan (volume - 2-3 liters)
Thermos (volume - 1-1.5 liters)
Thermometer (electronic)

Milk is poured into a saucepan and brought to a boil over low heat (boil for 5 minutes). Then the milk is cooled to a temperature of 37-43 degrees, the foam is removed from it.

If you use dry starter, dilute it with a tablespoon of milk in a bottle, then pour it into the milk. (If you are using ready-made yogurt, pour the package into the milk and mix well with a whisk) The mixture of milk and starter is poured into a thermos, close the lid and leave for 5-6 hours. Attention! Do not move the thermos at this time so that the thickening process is not disrupted. The finished yogurt will become thick (it costs a spoon) and has a neutral taste. The yogurt is poured into a clean container, covered with a lid and placed in the refrigerator for 1-2 hours (there it will thicken slightly). You can add filler at your discretion - berries, chopped fruits, sugar or honey, chocolate, etc. And that's it! Eat healthy!

And the calorie content of homemade yogurt depends entirely on the fat content of the milk taken for its preparation. On average: 60-70 kcal per hundred grams.

How to choose yogurt in a store? Great video!

How to make yogurt in an electric yogurt maker?

To do this, you will need 1 liter of milk, 100 ml of natural probiotic yogurt and an electric yogurt maker. Mix milk room temperature with yogurt and pour the resulting mixture into the jars included with the yogurt maker. Without covering them with lids, place them inside the device, close the yogurt maker tightly and turn on the power supply. Set the timer for 8–10 hours.

After this time, remove the jars of yogurt, close them with lids and place in the refrigerator for 1 hour. After cooling, yogurt acquires a characteristic consistency and can be eaten in its natural form or with various additives to taste.

The dairy industry is an industry that plays a special role in solving problems of providing the population with food. Dairy products are in demand by all segments of the population, regardless of age, place of residence and financial situation consumers, so the dairy products market is developing dynamically. The importance of the role of the dairy market is determined not only by the significant volumes of production, sales and consumption of milk and dairy products, but also by their social significance.

The products of the dairy industry as a whole can be divided into two segments: the segment of traditional products (sour cream, milk, cottage cheese, fermented baked milk, butter, cheese) and new products (yogurt product, desserts, puddings with milk, flavored milk, fortified products).

Currently, there are no significant changes in the structure of dairy categories on average. It should be noted that the segment of traditional products in monetary terms changes in accordance with changes in the income of the population. This segment has growth prospects in physical terms, since the consumption of dairy products in this segment is assessed as insufficient due to the low purchasing power of the population. The segment of new dairy products will actively grow in value and volume terms with rising household incomes. Products in this segment are currently relatively expensive, which results in low consumption volumes compared to European countries. This market segment is more attractive to large companies, since they have the opportunity to buy modern, expensive equipment and ensure higher production profitability.

There are practically no changes in the dairy market of traditional categories. Despite the growth of new products presented by dairy producers, the main turnover in this category is still determined by traditional products. However, it should be noted that an important source of profit for companies is innovative products, which, against the backdrop of stagnation in the traditional segment, ensure stable growth of the entire category. There is also an increase in the consumption of packaged dairy products, active development of the yogurt and dessert segment, fortified and functional products. Fast-growing segments also include dairy desserts and puddings. Consumers increasingly prefer natural products. Accordingly, luxury yogurt manufacturers are refocusing on producing products without flavors or additives.

In retail trade due to relevance healthy eating National dairy products (kumys, tan, ayran) appear. Consequently, the demand for new products offered by the largest companies is currently growing quite rapidly.

Current state The dairy market is characterized by the fact that numerous manufacturers offer consumers products with similar names, similar functional properties and in a price range close to each other. In conditions of fierce competition, it is important to skillfully differentiate your product and promote it effectively.

In their marketing proposals, producers of milk and dairy products, in order to promote their products, draw the attention of consumers to naturalness, environmental friendliness and high quality. The priorities of naturalness and tradition are among the effective marketing strategies in promoting dairy products. Popularity and fashion theme healthy image lives today also help to effectively promote dairy products. One of the most common techniques in the promotion of dairy products is promises of the benefits of consuming dairy products: health, beauty, good mood and well-being.

Segmenting consumers is key in product promotion because it encourages companies to take into account the needs of individual groups, provides ample opportunities to meet consumer needs more effectively than competitors, and ensures growth in sales and profits. Geographic segmentation also plays an important role.

In addition, the requirements for the quality of dairy raw materials have increased, and further down the chain - for products made from them. For us as ordinary consumers, as well as for the health of the economy, this is a very positive measure. The only thing without which the industry cannot become healthy and competitive is without strict administrative control over the implementation of the law by raw milk producers and processors. Supervisory, veterinary, and sanitary authorities must, not limiting themselves to issuing absentee permits, ensure that in real life the technologies and production conditions on farms and factories comply with the requirements of the Technical Regulations.

The nutritional value of yoghurt is determined by the composition and properties of the initial components of milk. The presence of lactic acid microorganisms in the composition, capable of suppressing putrefactive microflora, leads to inhibition of the putrefactive breakdown of proteins, prevents the formation of toxic products that enter the human blood and cause aging of the body.

The yoghurt product consists of milk and a starter containing cultures of Bulgarian bacillus and thermophilic streptococcus, but in different countries Around the world, the composition of yogurt is treated more or less strictly.

Table 1 - Content of proteins, fats, carbohydrates and calorie content of yogurt product

Note - Source: .

The yogurt product is useful due to the presence of complete protein in its composition. It must be included in the diet to prevent various diseases.

Essential amino acids that make up proteins are important role in human nutrition, since the absence or deficiency of one or more essential amino acids in food leads to a negative nitrogen balance in the body, impaired protein biosynthesis, metabolic disorders, stunted growth and development, nervous disorders, depression and other negative consequences.

The daily requirement of an adult for each of the essential amino acids is on average about 1 g. Thus, dietary fermented milk products satisfy the daily requirement of an adult for essential amino acids in small quantities (0.03-0.39%). At the same time, the yogurt product has the highest total amount of essential amino acids (2.088 g). The yogurt product also has the highest total amount of nonessential amino acids (3.107 g). Consequently, the yogurt product of all the analyzed products has the highest total amount of nonessential and essential amino acids (5.195 g).

The high digestibility of yoghurt products is explained by the fact that they affect the secretory activity of the stomach and intestines, as a result of which the glands of the digestive tract more intensively secrete enzymes that accelerate the digestion of food.

The yogurt product, due to the content of lactic acid and carbon dioxide, has a number of remarkable properties: they stimulate the appetite, quench thirst, increase the secretion of gastric juice, enhance the motility of the gastrointestinal tract, improve kidney function, transfer all the nutritional elements of milk to a person, contain methionine, choline, calcium, have antibiotic properties.

Yogurt products are digested faster than natural milk, since the lactose and proteins in them are partially hydrolyzed. The content of B vitamins in them is higher than in milk, since the microflora of the starter is capable of synthesizing them.

The differences between yoghurt and yoghurt product include production method, heat treatment, microorganism content, temperature and shelf life.

A product that does not contain at least 10 7 CFU of microorganisms in the finished product at the end of the shelf life cannot contain the name “yogurt” on the packaging. It may be called a "yogurt product".

The composition of yoghurts and yoghurt products necessarily contains a starter in the form of a mixture of pure cultures of thermophilic lactic streptococcus and lactic acid Bulgarian bacillus.

According to STB 1552-2012, yogurt should not undergo heat treatment. Accordingly, a product that has undergone thermization, as a result of which its fermented milk microflora has died, is a yogurt product.

Yogurts can be stored at a temperature of 4 to 6 degrees, yogurt products - from 4 to 25.

The shelf life of yoghurts is no more than 1 month, yoghurt products - 3 months.

I produce yoghurt products according to technical specifications (TU BY), developed by manufacturing enterprises, in accordance with the requirements of STB 1552-2012, TR TS 033.

Yogurt products are intended for sale and direct consumption.

Yogurt products made from a normalized pasteurized mixture of cow's milk, sugar and stabilizer by fermenting it with pure cultures of thermophilic lactic acid streptococci (Streptococcus thermophilus) and lactic acid Bulgarian bacillus (Lactobacillus delbrueckii subsp. bulgaricus), mixing the curd with or without the introduction of food-flavoring products and subsequent special heat treatment.

Product Types

Depending on the mass fraction of fat and raw materials used, yoghurt products are manufactured in the following types:

Thermized yoghurt product 6.0%, 5.0%, 4.0%, 3.0%, 2.0%, 1.0% fat content”;

Yoghurt product with food flavorings 9.0%, 8.0%, 7.0%, 6.0%, 5.0%, 4.0%, 3.0%, 2.0%, 1.0%- fat content thermized;

Yoghurt product with fruit 1.5% fat or low fat.

Specially prepared foods are used as food flavoring products:

Natural or canned berries;

Mixtures of natural or canned fruits and berries, grain products, dried fruits.

Yogurt product shelf life - 3 months ( long term storage is achieved through heat treatment of the product, during which starter cultures and other types of microorganisms die, so yogurt processed in this way turns into a long-term storage product) storage temperature - +4...+25 degrees, the term “thermalized yogurt product” is present on the packaging .

Ministry of Agriculture of the Russian Federation

FSBEI HPE "Voronezh State Agrarian University named after Emperor Peter I"

Faculty of Veterinary Medicine and Livestock Technology

Department of Obstetrics and Physiology of Farm Animals

Coursework on the topic:

Nutritional value of yogurt. Assessing its quality.

(Pasteurized fruit yoghurt drink “Ermigurt drinking”)

Completed by: full-time student

FVM and TG 3rd year (VSE)

Shaforostova E.A.

Checked by: Associate Professor Ventsova I.Yu.

Voronezh, 2012

Introduction………………………………………………………………………3-4

Characteristics of food product…………………………………………..5-9
Requirements for raw materials………………………………………………………. 10-13
Product quality examination……………………………………………………14- 18
Conclusion…………………………………………………………………….19-22

List of references………………………………………………………..... ..........23

INTRODUCTION

Milk is an extremely valuable product in human nutrition, because it contains all the necessary nutrients in a balanced state. Thus, 100 g of natural cow's milk contains on average 3.2 g of protein, 3.6 g of fat, 4.8 g of milk sugar and 87.3 g of water; calorie content is 64.4 kcal. Goat milk contains approximately the same amount of nutrients. Sheep milk has a higher protein and fat content (per 100 g, 5.6 and 7.7 g, respectively). Mare's milk, on the contrary, contains more milk sugar and less protein and fat (per 100 g, respectively 5.8 g, 1.9 G).

Milk proteins are easily absorbed by the body and contain all the amino acids vital for humans. They improve the overall balance of amino acids and proteins throughout the diet. Milk fat is the most complete in terms of nutritional and biological properties. It contains deficient arachidonic acid and a protein-lecithin complex, which play an important role in metabolism. When milk is stored, individual fat globules rise to the top, forming a layer of cream. Milk fat has a low melting point (25-30 °C), so it is easily digested and absorbed by the body. Milk sugar (lactose) is absorbed in the gastrointestinal tract more slowly than other sugars, without causing intense fermentation in the intestines. In addition, when milk sugar is fermented by lactic acid bacteria, an acidic reaction is formed in the intestine, which prevents the development of putrefactive processes. This is one of the most beneficial properties of milk and especially lactic acid products.

Fermented milk products are produced by fermenting milk or cream. These include sour cream, cottage cheese, yogurt, acidophilus products, kefir, yogurt, koumiss, etc. These products are highly nutritious, easy to digest and have good taste.

To produce yogurt, milk of various mammal species is used, which differs in chemical composition.

The quality of yogurt depends on the type of milk. For example, from the milk of a sheep, buffalo, or female deer, which has a high fat content, thick, creamy yogurt is obtained. It tastes superior to yogurt made from milk with less fat or milk with artificially reduced fat content, such as skim. The lactose contained in milk serves as the main nutrient for the starter microorganisms, and proteins play an important role in the formation of the curd structure. Thus, the viscosity, and therefore the consistency of yogurt, will depend on the protein content of the raw material. Yogurt made from unfortified mare's milk and donkey's milk will be more viscous than yogurt made from sheep's milk or doe's milk.

The taste of yogurt is formed mainly during complex biochemical processes occurring under the influence of starter microorganisms, however, differences in the taste of the source milk (depending on the type of animal) also affect the taste of the final product.

Since cow's milk is widely distributed in most countries of the world, further attention will be paid to its use as a raw material for the production of yogurt. It should be noted that the milk of cows of different breeds differs in the content of the main components (fat, protein, lactose, minerals).

However, even cows of the same breed chemical composition milk supply is not constant and depends on the age of the animal, the stage of lactation, the time of year and air temperature, the completeness of milking and the interval between milkings, feeding, the state of health of the animal and a number of other factors.

CHARACTERISTICS OF FOOD PRODUCT

Yogurt is a fermented milk product with a broken or undisturbed curd. Obtained from skim or normalized pasteurized milk with increased content dry skim milk substances by fermenting with a mixture of pure cultures of thermophilic lactic acid streptococcus and Bulgarian bacillus, the concentration of which (in a live state) at the end of the product’s shelf life must be at least 10 7 CFU/1 g. Can be produced with or without the addition of various food-flavoring products , flavorings and food additives. When producing bio-yogurt, bifidobacteria or acidophilus bacillus are also introduced, the concentration of which (in the living state) at the end of the shelf life must be at least 10 b CFU/1 g.

Depending on the raw materials used, yogurt and bioyogurt (hereinafter referred to as yogurt) are divided into the following types: yogurt made from natural milk; from normalized milk or normalized cream; from reconstituted (or partially reconstituted) milk.

Depending on the food flavoring products, flavorings and food additives used, yogurt is divided into fruit (vegetable) and flavored. Both yogurts can be produced fortified. Depending on the standardized mass fraction of fat, yogurt is divided into: low-fat milk (no more than 0.1%); low fat milk (from 0.3 to 1.0%); semi-fat milk (from 1.2 to 2.5%); classic milk (from 2.7 to 4.5%); milky cream (from 4.7 to 7.0); “zhyvochio-milk (from 7.5 to 9.5%); creamy (at least 10%).

For yoghurts, the mass fraction of milk protein is standardized - without fillers, no less than 3.2%, fruit (vegetable) protein, no less than 2.8%, as well as the mass fraction of nonfat milk solids, respectively, no less than 9.5 and 8.5%. The mass fraction of sucrose (for yoghurt produced with sugar) and total sugar in terms of invert sugar (for yoghurts with fruit and berry fillings), as well as the mass fraction of vitamins is established according to technical documentation.

In terms of organoleptic indicators, yogurt must meet the requirements specified in Table 1.

Table 1 - Characteristics of yoghurt according to organoleptic indicators

In terms of physical and chemical parameters, yogurt must meet the requirements specified in Table 2.

Table 2 - Characteristics of yogurt according to physical and chemical parameters

In terms of microbiological indicators, yogurt must meet the requirements specified in Table 3.

Table 3 - Characteristics of yogurt according to microbiological indicators

Table 4 - Characteristics of yogurt according to the content of toxic elements

Yogurt should be stored at a temperature of (4±2)C for 14 days in a hermetically sealed container.

The range of yoghurts is very large, they can be classified:

By type of processing/shelf life - long-lived (3-6 months) and short-lived (1-4 weeks) yoghurts (long-lived yoghurts are subject to heat treatment or the addition of preservatives);

By fat content – cream (about 7% fat content) and milk (up to 5% fat content);

By type of bacteria - regular yogurt and bio-yogurt, yogurt in which bifidobacteria are present;

By type of filler - with fresh fruits, flavors, other additives (chocolate, jam, jelly, nuts, cereals, etc.);

According to the presence of sugar - with or without added sugar.

Currently, there are three main types of yogurt.

Unflavored yoghurts without added fruit. It contains no sugar and no ingredients or additives. This type of yogurt is the most healthy.
Flavored yoghurts. They contain flavorings, both natural and identical to natural. Such flavorings are not harmful, however, and they do not provide any benefit.
Yogurts with pieces of fruit. It is the most popular type of yoghurt. Various fruits and berries occupy approximately 30% of its volume. At the same time, all requirements for the content of necessary fermented milk products are met.

Nowadays, yoghurts have become so popular for a reason. Along with taste, yoghurts normalize intestinal function and are activators of the immune system. For this reason, in the West, yoghurts are consumed in fairly large quantities - from 13 to 35 kg per person per year (in Russia - 2-3 kg).

Yogurts are divided into “live” ones, containing live microbial cultures of the starter culture, and yogurts in which this starter culture is absent. The shelf life of “live” yogurt is relatively short - no more than 1 month and only in the refrigerator.

REQUIREMENTS FOR RAW MATERIALS

In accordance with the ISO 9000:1994 standard, quality is the set of characteristics of an object related to its ability to satisfy established and expected needs, i.e. assessment of product quality involves establishing its compliance with the requirements of regulatory and technical documentation, safety requirements and satisfaction of consumer desires.

Requirements for standardized identification indicators of yogurt quality are established in GOST 51331-99.

Requirements for raw materials:

GOST R 51331-99

5.2.5 In terms of microbiological safety indicators, yogurt must comply with the “Hygienic Requirements for the Quality and Safety of Food Raw Materials and Food Products” 11 in relation to fermented milk drinks.

Requirements for raw materials
Used in the production of yogurt.

cow's milk, purchased not lower than second grade, with an acidity of not more than 19 T, a density of not less than 1027 kg/m 4 according to GOST R 52054;

pasteurized cow's milk according to GOST R 52090;
spray-dried whole milk powder of the highest grade in accordance with GOST 4495 or according to technical documentation approved in the prescribed manner;
skim milk powder, spray dried according to GOST R 52791 or according to technical documentation approved in the prescribed manner;
skimmed condensed milk according to technical documentation approved in the prescribed manner;
skimmed cow's milk with a density of at least 1030 kg/m’, acidity not more than 20 0 T;
cow butter according to GOST 37;
concentrated milk fat according to technical documentation approved in accordance with the established procedure;
cream prepared from cow's milk according to technical documentation approved in the prescribed manner;
pasteurized cream from cow's milk that meets the requirements of GOST R 52054, with a mass fraction of fat no more than 30%, acidity no more than 18 0 T;
premium spray dried cream according to GOST 1349;
buttermilk obtained during the production of sweet butter according to technical documentation approved in the prescribed manner;
spray dried buttermilk according to technical documentation approved in the prescribed manner;
bacterial starter cultures according to technical documentation approved in accordance with the established procedure;

as well as imported raw materials and components approved for use by the Department of State Sanitary and Epidemiological Surveillance of the Russian Ministry of Health.

In the production of yogurt, the following types of fillers, food additives, and vitamins are used, including imported ones, approved for use for this type of product by the Department of State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia:

granulated sugar according to GOST 21;

refined sugar according to GOST 22;
liquid sugar according to technical documentation approved in accordance with the established procedure;
vitamins, multivitamin premixes according to technical documentation approved in the prescribed manner;
food flavorings are natural, identical to natural or artificial according to technical documentation approved in the prescribed manner;
fruit and berry, vegetable fillers according to technical documentation approved in the prescribed manner;
dyes according to technical documentation approved in accordance with the established procedure;
sweeteners according to technical documentation approved in accordance with the established procedure;
consistency stabilizers according to technical documentation approved in the prescribed manner.

Marking

Labeling of consumer packaging must comply with GOST R 51074.
The marking of transport containers must comply with GOST 14192.
Package

5.5.1 Yogurt is packaged in consumer containers of breakable capacity from packaging materials approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia for contact with dairy products, ensuring the quality, safety and integrity of yogurt during its production, transportation, storage and sale.

Evils of yogurt.

The main defects of yoghurt are excessive acidity, slow ripening process, and stickiness of the curd.

Excessive acidity. This defect can occur when the relationship between the Bulgarian bacillus and thermophilic streptococcus is disturbed in the direction of increasing the number of bacilli. By shortening the duration of ripening and quickly cooling the finished product, you can avoid the appearance of excessive acidity of the product.

Slowing down the ripening process. The defect is also observed when the ratio between rods and streptococci is disturbed, but in the direction of decreasing the number of rods.

The viscosity of the clot. The defect may appear when the chemical composition of milk changes (usually in spring or autumn), as well as when the fermentation temperature decreases, which causes mucus formation in thermophilic streptococcus cultures.

Acidophilus milk. The main defects of acidophilic milk and other acidophilic products are atypical taste and consistency. The causes of the defect are the development of residual microflora of pasteurized milk and a violation of the temperature conditions of ripening.

The main role in the occurrence of defects in acidophilic products belongs to thermophilic streptococci and enterococci (at milk pasteurization temperatures below 85°C). As a result of their development, acidophilus milk loses its specific taste and becomes similar to yogurt. The viscosity and antibiotic activity of the product sharply decreases; diplococci and streptococci are found in a microscopic specimen. If a defect appears, it is necessary to pay special attention to the milk pasteurization modes, the quality of washing and disinfection of equipment.

EXAMINATION OF YOGURT QUALITY

1.1 Characteristics of research objects

One sample of yogurt was taken as research objects. Characteristics of the study objects are presented in Table 1.

Table 1. Characteristics of research objects

1.2 Yogurt research methods

Organoleptic research methods.

This method was used to determine the quality of a product using the senses, by appearance, color, consistency, taste and smell.

The color of the yogurt was determined as follows: the yogurt was poured into a flint glass cylinder and the color was determined by reflected daylight.

The consistency was determined by the nature of the product flowing down the wall of the glass.

The smell and taste were tested indoors at room temperature when the package was opened. The taste was determined by wetting it on the surface of the tongue without swallowing. At the same time, they noted the purity of taste and the absence of foreign tastes.

Table 2 - Results of the study of yoghurt according to organoleptic indicators

	Indicator name	Characteristic
	Appearance and consistency	Homogeneous, moderately viscous, with the addition of a stabilizer it becomes jelly-like or creamy. When using flavoring food additives with their inclusion.
	Taste and smell	Sour – milky, without foreign tastes and odors. When made with sugar or sweetener, it is moderately sweet. When produced with flavoring food additives and flavoring agents - with the corresponding taste and aroma of the added ingredient.
		Milky white, uniform throughout the mass. When produced with flavoring food additives or food coloring, it is determined by the color of the added ingredient.

This product meets all criteria. Yogurt is homogeneous, moderately viscous, creamy. There are inclusions of fruit. Sour – milky, without foreign tastes and odors. Moderately sweet. With peach and passion fruit flavor (peach fruit filling, passion fruit juice, flavoring identical to natural).

Color – peach (due to the addition of dye?-carotene).

Falsification for the detection of cottage cheese is negative.

Physico-chemical research methods.

The measuring method allows, using instruments and reagents, to determine the physical, chemical, microbiological, physiological properties, energy value, digestibility, food safety of the product, etc.

Determination of acidity: measure 10 ml of product into a conical flask and add 20 ml of distilled water. The contents are thoroughly mixed. Add 2-3 drops of phenolphthalein solution and titrate with 0.1 N alkali solution until a faint pink color does not disappear within a minute. The amount of alkali used for titration is multiplied by 10.

12.6 ml of alkali was used for neutralization, which means the acidity is equal to:

K=10*12.6=126°T

This result corresponds to the values in GOST (min. 75°T – max. 140°T). We can say that in terms of acidity, Ermigurt yogurt meets the requirements of GOST.

Table 3. Physico-chemical parameters

	Indicator name
	Mass fraction of fat (%):
	Milk low-fat	No more than 0.1
	Low fat milk
	Milk semi-fat
	Dairy classic
	Milk creamy
	Creamy milk
	Creamy	At least 10
	Mass fraction of milk protein (in % not less than):
	No fillers
	Fruit, vegetable
	Mass fraction of dry skimmed milk substances (in % not less than):
	No fillers
	Fruit, vegetable
	Mass fraction of sucrose and total sugar in terms of invert sugar
	Mass fraction of vitamins (%)	Is established in the technical documentation for a specific name of yogurt
	Acidity	From 75 to 140°T
	Phosphatase	Must be missing
	Temperature upon leaving the plant

A study was also carried out for the presence of starch. 2 drops of iodine were added and the yogurt turned bluish - this is a consequence of the fact that starch was added to the product.

1.3 Analysis of labeling and packaging.

Table 6. Study of yoghurt labeling

Containers and materials used for packaging and sealing the product must comply with the requirements of legislative, regulatory and technical documents establishing the possibility of their use for packaging dairy products.

Transport packages are molded according to GOST 23285.

Conclusion: the tested sample of yogurt meets the requirements of regulatory documents according to its labeling.

CONCLUSION

Yogurt is one of the very ancient dairy products that are good for health.

He is an excellent example of what in nutrition is called the principle of interaction, when you take different products, and as a result of their combination, a new product, more valuable in its nutritional properties, is formed. This is exactly the case when 1+1=3. According to international standards, in order for a product to be entitled to be called yoghurt, it must meet three criteria:

1. The main ingredient of yogurt is milk.

2. The main production process is fermentation.

3. The main condition for fermentation is the direct participation of living microorganisms from the lactobacilli family.

Yogurt is digested better than milk. Many people who suffer from lactose intolerance or milk protein allergies can eat yogurt.

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