What is unpasteurized yogurt?
The term "unpasteurized yogurt" can refer to yoghurt, which is produced with unpasteurized milk or yogurt that has not been pasteurized. Which definition applies to a given set of yoghurt products is usually a factor in location, custom and interpretation. In most parts of the world, milk is routinely pasteurized before entering the market and yoghurt is usually produced with this milk. The completed yogurt can be pasteurized again, although it is not so common. As long as the yogurt is made of pasteurized milk, pasteurization is needed to a large extent.
Pasteurization is a process through which milk and other dairy products heat up to very high temperatures and hold there for some time. This kills pathogens and other bacteria by creating an environment in which they cannot prosper or reproduce. The milk is then cooled, wrapped and sold. Usually it has a much longer durability than unpasteurized milk and representing health risks as well.
by one understanding of non -PasteterizovaThe yogurt is yogurt made of unpasteurized milk. Milk is a yoghurt primary component. The use of unpasteurized milk in cooking, baking or fermentation causes the same health concerns as drinking. People in rural agricultural communities often produce yoghurt in this way - usually with milk directly from cows - but it's unusual in more metropolitan areas. Medical agencies of most governments also reduce the sale and distribution of this kind of unpasteurized yoghurt.
More often, the term "unpasteurized yogurt" concerns yoghurt made from pasteurized milk, but this did not install its own pasteurization process. Most of the yoghurt foods available are unpasteurized yoghurt in this sense. Pasteurization of the finished product is usually not necessary and usually killing cultures that make yogurt consumption beneficial.
yogurt is produced by introducing certain bacterErii into warm milk, with the most common is Lactobacillus bulgaricus , Streptococcus thermophilus and lactobacillus acidophilus . These bacteria feed on natural sugars in milk and eliminate the by -product of acid. Over time - usually at least four hours - these secretion transform milk from liquid into a spicy, creamy solid.
This final product, which is yogurt in itself, must be cooled to prevent spoiling. However, it will remain fresh for several weeks and it is safe to eat immediately. Bacterial cultures will cease to ferment milk after they are cooled but remain alive and are well considered healthy and beneficial in the medical community, especially in terms of indigestion. Manufacturers often refer to yoghurts that contain these bacteria with the phrase "living and active cultures".
These livelier and active cultures will not survive pasteurization, as well as not to survive baking or cooking. Most yoghurts that are known to most consumers,It is as such a technically unpasteurized yogurt. Some dairies overcome their yoghurt products, but this is relatively unusual because it kills useful bacteria. The taste is the same and life is longer because pasteurized yogurt does not need cooling. The same is less popular with consumers because it gives so few benefits.