Sure made from pasteurized milk with the use of yeast in pure cultures of lactic acid bacteria. Depending on the culture of lactic acid bacteria distinguish ordinary yogurt, Mechnikov, southern, Ukrainian (fermented baked milk), acidophilic and fermented boiled milk. Ordinary yogurt is usually prepared in pure cultures of lactic streptococci: it has a soft clot with a refreshing, pleasant, slightly acid flavor.
Mechnikov yogurt differs from ordinary denser clot and sour taste. It is produced from pasteurized milk, adding a leaven of lactic streptococci and the Bulgarian bacillus.
South yogurt has the consistency of sour cream, slightly sticky, sour taste of it, nipping, refreshing. For its preparation, except for lactic streptococci and rods, using yeast.
Fermented boiled milk prepared from UHT milk, matured at high temperature for 2-3 hours (longing), on the same cultures that Mechnikov yogurt. It has a dense, slightly sticky texture, sour taste with a sweet taste of longing milk, cream color.
Ukrainian yogurt made from a mixture of milk and cream, seasoned at 95 ° C for 2-8 hours (longing). To take the leaven of pure cultures of lactic steptokokka.
Ukrainian clotted cream color, taste and texture like cream, but has a peculiar flavor and sweet taste languor milk. Fat content of 6%. Caloric Ukrainian curdled significantly higher than that of other varieties of sour.
Mazzoni, Matsunami, katyk - in fact they are different names around the same kind of southern sour milk, produced from cow, buffalo, sheep, camel or goat's milk. The main microflora of these drinks - the Bulgarian coli and thermophilic lactic acid streptococci. Milk leavens at elevated temperature (48-55 ° C) and ferment in the device, to keep warm.
Acidophilic yogurt prepared from pasteurized milk, adding a leaven acidophilic bacillus.
Sour milk of different species helps to improve appetite, increase of gastric juice. It has a high biological value due to the content of B vitamins, choline, letsetina and antibiotic substances.
Sour milk has remittent effect is shown for liver and bile ducts, as well as enhances the separation of bile and its entrance into the duodenum, with pancreatitis, colitis, and gastritis with secretory insufficiency.
