Yogurt

Yogurt is one of the most important health components in the daily diet of both adults and children. It is involved in many diets and is especially suitable in case of problems with the digestion of lactose and helps to eliminate the symptoms of lactose incompatibility. This problem most often occurs in children and the elderly. Lactic products obtained from yeasts "BOLGARI" probiotic bacteria that break down lactose which makes them particularly suitable for such people.

Yogurt and especially loved home-made traditional Bulgarian product. The special combination of bacteria in cultures BOLGARI helps you make at home yogurt with excellent taste, aroma and texture that appeal to children.

Microflora
The microflora of the yogurt is made up of Lactobacillus bulgaricus and Streptococcus thermophilus.

Lactobacillus bulgaricus refers to homofermentative lactobacilli. Bacterial cells are rod-shaped, with a width of less than 2 μm. Grows at 45 ° C, even at 50-53 ° C. Does not grow at 15 ° C. The optimum temperature for growth is 40-43 ° C. Any alteration in the composition of the medium and the culture temperature causes changes in morphological and physiological characteristics of the species.

The other component of the microflora in yoghurt is Streptococcus thermophilus. Bacterial cells are spherical or oval with a diameter of 0,7-0,9 μm. They are located in pairs in short and long chains. An optimal temperature for growth is between 40 and 45 ° C. Grows at 50 ° C, but not at 53 ° C. Not grow below 20 ° C.

The origin of the two bacteria is from plants. It is believed that due to the contact of animals with plants during grazing, the bacteria from sticking to the udder of the animal and the milking they fall in milk. So made possible the formation of yogurt.

Under the action of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt changes occur in the milk sugar in the proteins in milk fat and form its taste and aroma.

Food value
The nutritional value is determined by the content of nutrients and the possibility of these components to be used by the body. Yogurt has a higher nutritional value than milk. The reasons are changes under the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The content of lactose in the yogurt was reduced by 20-30%. The remaining quantity of lactose is used as a source of energy 4,1 kcal. Yogurt is a rich source of calcium for the needs of people. Calcium maintain excitation of the heart muscle. There are very important for the proper functioning of the nervous system. Stimulating effects of endocrine glands and accelerates blood clotting. Yogurt is an indispensable source of calcium for people who suffer from lactose intolerance, as well as middle-aged women, who often suffer from bone deformation due to calcium deficiency.

Suppressants and anti-tumor properties
Lactobacillus bulgaricus and Streptococcus thermophilus not only increase food and biological value of yogurt, but give it healing properties. Yogurt contains substances that suppress the growth of pathogenic and non-pathogenic number of microorganisms. It was found that microflora of yoghurt synthesize antibiotic and antimicrobial agents that act on the inhibiting microorganisms of the intestinal tract, particularly of putrefactive microorganisms. Yogurt is a powerful biological tool to combat some food poisoning. Yogurt also has antitumor activity energizes the body. It helps in the fight against stomach and intestinal cancer, and its regular consumption reduces the risk of the appearance of such.

Dietary and healing properties
There is an increasing interest in the relationship between diet, cholesterol content in the blood and cardiovascular diseases. Foods that lower high cholesterol content in the serum of the blood, are extremely desirable. Regular consumption of yogurt significantly reduces cholesterol in the blood serum. Typically the cholesterol content is significantly reduced for 7 days from the beginning of reception of the yogurt. Yogurt is a valuable addition in the diet of diabetics, which must be reduced in fat content in order to provide a better bearing of carbohydrates. This requires yogurt for diabetics to be made from skim milk.

In adopting oral antibiotics biological balance in the gut upsets. As a result cause severe diseases of the digestive system. Systemic administration of yogurt is reflected very favorably on the restoration of the biological balance of the intestinal microflora. Its regular consumption helps to create and maintain a non-specific immunological reactions in the human body. This is of particular significance in the adoption of sterile foodstuffs which is associated with the emergence of certain viral diseases, especially hepatitis. Overall yogurt has immune-stimulating effect. It is an effective remedy for diarrhea, constipation and other gastrointestinal diseases. It helps headaches and is particularly known for removing hangover. And thanks to all of your these healing properties Bulgarian yogurt helps to slow aging body.

Food for infants
The beneficial effects of yoghurt on the development of the child due to the ease of digestion yoghurt and ease of bearing, better utilization of protein, calcium and iron, and for its healing and rejuvenating properties.