Isabel De Los Rios Diet-Yogurt And Nutrition

White yogurt contain "Es" Only matured in yogurt cups are real yogurt For yogurts there is only one definition, from the perspective of product composition and content of viable bacteria. Their production, however, are used in two types of processes: the first method is based on the fermentation within the consumer packaging.

Using this technology maturation into milk adds yoghurt culture and the blank immediately turns into a container in which fermentation takes place then. The structure thus produced yogurt is a solid, jelly-like, brittle and fracture irregular. In the second method of preparation will be in the process of fermentation tank. The process of aging is newer and currently also frequently used in industrial practice. For furthur details follow the link given:"Isabel De Los Rios Diet"

The finished product is to complete fermentation and mixing coagulates in bulk. Before that can take place even more technological operations such as homogenization and cooling and packaging takes place in an aseptic environment.Consistency thus produced yogurt in this case is a creamy, smooth and shiny. Nutritional properties of both types of products are, however, at the same composition exactly the same. therefore be dead Basic milk raw material for the production of yoghurt must be heat-treated, or pasteurized. It is a legal obligation defined more than 80 years ago.