It is delicious and rich in nutritional value, and its possibilities of use in the kitchen seem endless. It's all about yogurt - when was the last time you ate any? In this article you will learn why it is worth reaching for yogurt, how it is made, what kinds you will find on store shelves and why you should choose those from European organic farms.
Did you know that in the beginning of XX century yogurt was sold in Bulgaria in pharmacies due to its unique properties? Currently, you can find it in every store, but our article will tell you why you should choose the one from organic production!
Yogurt is a drink obtained by lactic fermentation. Its basic ingredients are milk and yogurt bacteria cultures. It is obtained by normalizing milk and then homogenizing, pasteurizing and acidifying it with pure bacterial cultures.[ii]
Yogurts have high dietary and nutritional value, and are pleasant to taste and recommended by nutritionists for daily consumption. The oldest type of yogurt, natural yogurt, is characterized by:
- Average energy value 64 kcal/100 g
- Average sugar content 4.9 g per 100 g of product
- Average protein content of 4.4 g per 100 g of product[iii]
As you can see, sugar levels are relatively low, and atthe same time, yogurts contain live bacterial strains that are beneficial tothe body - primarily Streptococcus thermophilus and Lactobacillus delbrueckiisubspecies bulgaricus.[iv] Additionally, they are distinguished by their high calcium content (an average of 240 mg / 100 g of product) - a component that is essential for the proper functioning of the skeletal system.[v]
On store shelves you can find:
- Natural yogurts
- Fruit yogurts (with added cherries, strawberries, forest fruits, etc.)
- Greek yogurts (made with skimmed milk; it has athicker consistency)
- Yogurts with added cereals[vi]
There are many culinary uses for yogurt. This product is considered one of the most versatile, because it tastes great both salty and sweet.
You can eat it solo, add to sauces or dips, to salads or pasta. Mixed with fruit or cereal, natural yoghurt makes a delicious breakfast. It can also be added to smoothies, baked goods or even as a base for meat marinades.
Natural yogurts, which are the base for flavored productsor additives, are obtained through milk fermentation. Therefore the quality ofthe milk as a raw material is of great importance. Its taste and nutritional qualities obviously determine whether the yogurt will be tasty and valuable.
Yogurts certified as organic by the EU are far superiorin quality to those from standard industrial production. The milk used for fermentation is tasty and rich in nutritional value because:
1. livestock are provided with comfort and welfare (min. adequate pasture and housing area)[vii].
2. farmers use balanced organic feeds that cover daily nutrient requirements and are non-GMO[viii].
3. synthetic inputs such as fertilizers, pesticides, additives or food enhancers are avoided on certified farms[ix].
4. relevant EU authorities make regular inspections andaudit visits to farms to verify that they maintain organic production processes[x]
Yogurts are delicious and valuable, so make them an important part of your daily diet! You can easily recognize those from certified EU farms because they have the green organic production logo on their packaging. Buying yogurt with this label, you gain a guarantee of high quality and exceptional natural taste!
[i] K. Cisło, K. Szostak, A. Wolanciuk, M. Kędzierska-Matysek, P. Dopieralska, Biogospodarka i środowisko, „Charakterystyka mlecznych napojów fermentowanych na przykładzie jogurtów”, Wydawnictwo Uniwersytetu Przyrodniczego, Lublin 2018,p. 26
[iii] Vitapedia.pl portal, B. Kulczycki "Ranking of natural yogurts",https://vitapedia.pl/ranking-jogurtow-naturalnych (accessed 15.06.2022)
[iv] A. Dołhańczuk-Śródka, M. Nabrdalik, N. Maślak, N. Wąsiewicz, Z. Ziembik, Właściwościreologiczne jogurtów naturalnych, Proceedingsfrom ECOpole, no. 9/2015, p. 1
[v] Ibid, p. 3.
[vi] Vitapedia.pl portal, Ibid.
[vii] Commission Regulation (EC) No 889/2008 on organic production, p. 12
[viii] B. Wawrzyniak, „Charakterystyka gospodarstw ekologicznych funkcjonujących w Unii Europejskiej”, Zagadnienia Doradztwa Rolniczego, no. 1/2019, p. 105
[ix] Ibid, p. 104.
[x] Commission Regulation (EC) No 889/2008 on organic production, p. 70