When we talk about yogurt and fermented foods, we often don't know the true origin of this delicious product and which organisms are involved in its production. Throughout the centuries, humanity has learned to harness the benefits of certain microorganisms that transform milk into yogurt, creating a food rich in probiotics and with great health properties. To better understand this process, you can read about the sauerkraut recipe and how other fermented foods are produced.
One of the main agents responsible for yogurt fermentation is lactic acid bacteria , which convert lactose into lactic acid, giving this product its characteristic texture and slightly acidic flavor. In this article, we will explore the fermentation process, the microorganisms that make it possible, and their impact on health.
What bacteria are involved in the production of yogurt?
Yogurt is the result of the lactic fermentation of milk by beneficial bacteria. The most common bacteria used in its production are:
- Streptococcus thermophilus: This bacteria is one of those responsible for the initial fermentation, since it can withstand high temperatures and accelerate the process of transforming milk into yogurt.
- Lactobacillus bulgaricus: It is responsible for producing lactic acid and acetaldehyde, which helps coagulate the milk and gives it its characteristic aroma.
- Lactobacillus acidophilusThis probiotic bacteria colonizes the intestinal flora and contributes to the digestion of lactose. If you'd like to learn more about how to prepare kefir, another fermented food, visit how to prepare homemade kefir.
- Bifidobacterium bifidum: Its main function is to promote digestive health and intestinal microbiota.
The yogurt fermentation process
The yogurt production process begins with the selection of milk, which can be from cows, goats, or sheep. This milk is then subjected to heat treatment to eliminate unwanted microorganisms and improve fermentation capacity.
How is yogurt made?
The yogurt production process is a combination of science and tradition. Over the centuries, it has been perfected to ensure a product with the best texture, flavor, and nutritional properties.
Steps of the fermentation process:
1️⃣ Milk selection:
- You can use cow's milk, goat's milk, sheep's milk, or even plant-based milk with added cultures.
- The fat content is adjusted according to the type of yogurt desired (full-fat, semi-skimmed or skimmed).
2️⃣ Pasteurization:
- The milk is heated to about 85°C to eliminate unwanted bacteria and improve the texture of the yogurt.
3️⃣ Cooling:
- The temperature is lowered to approximately 45°C to prepare the ideal environment for fermenting bacteria.
4️⃣ Inoculation with bacterial cultures:
- added Lactobacillus bulgaricus y Streptococcus thermophilus.
5️⃣ Fermentation:
- The milk is kept at a temperature of 40-45°C for 4 to 12 hours.
- Bacteria convert lactose into lactic acid, which thickens the milk and gives it its characteristic flavor.
6️⃣ Refrigeration:
- Once the yogurt reaches the desired acidity, it is cooled to 4°C to stop fermentation.
7️⃣ Packaging and distribution:
- It can be sold natural or with added flavors (fruits, honey, vanilla, etc.).
Fun fact: Yogurt fermentation is an anaerobic process, which means the bacteria work without oxygen.
The yogurt is left to ferment for several hours, usually between 6 and 12, until it reaches the desired acidity and consistency. Afterward, it is cooled and refrigerated to stop the fermentation process and preserve its properties. To learn more about caring for your pets' health, you can read about natural diets for dogs.
Yogurt vs. Bifidus: What's the Difference?
In supermarkets, it's common to find yogurts and products labeled as "bifidus" or "fermented milk." Although they may seem similar, there are key differences between them:
- Traditional yogurt is made with Streptococcus thermophilus y Lactobacillus bulgaricus, while bifidus products also contain bacteria of the genus Bifidobacterium.
- Bifidus products are usually milder and less acidic than yogurt due to the action of bifidobacteria.
- Some yogurts go through a pasteurization process after fermentation to increase their shelf life, which can eliminate live probiotic bacteria.
Health benefits of yogurt bacteria
Yogurt consumption provides numerous health benefits, thanks to the microorganisms it contains:
- Improves intestinal health: It helps maintain the balance of the microbiota and prevents digestive problems such as constipation and diarrhea.
- Contributes to bone health: It is a source of calcium and other essential minerals to maintain strong bones.
- Strengthens the immune system: Its probiotic bacteria strengthen the body's defenses.
- Helps digest lactose: Many people with lactose intolerance can consume yogurt without problems.
- Reduce the cholesterol: Some studies suggest that yogurt may help maintain healthy blood cholesterol levels.
Yogurt is much more than just a food. Its fermentation process, carried out by specific bacteria, gives it not only a unique flavor and characteristic texture, but also great nutritional value and health benefits. Regularly consuming yogurt can help improve gut microbiota, strengthen the immune system, and provide essential nutrients for the body. Including yogurt in your daily diet is an excellent way to enjoy a healthier lifestyle.
