Wieke LORENZ and pastors on a mountainside EL BRUS-HIGHEST MOUNTAIN IN EUROPE, FBC-5624 M strangers. However, both connoisseurs GOOD LIQUID HARUM SEMIPADAT and aromatic. Wieke, THE ORGANIC VEGETABLES planting cereal bowl sprinkled LIQUID IS AS GOOD MORNING BREAKFAST. The shepherd found it in NOT DELIBERATELY IN SKIN MILK CONTAIN always carried. Apparently BACTERIAL CHANGES IN LOGGING IN FLUID MILK SO SOLID: YOGHURT Wieke THAT MORNING BREAKFAST.

The story of the Bulgarian national shepherd the 3rd century BC it was the version that tells the most about the discovery of yogurt. History then records the results of that accident as the savior king of France in the 15th century, Francis I, from death due to diarrhea. Ally given yoghurt, King Solomon the Great, a panacea.

Since then, the Europeans know yogurt. The popularity of sour milk grew up as a biological origin Russia, Illyich Ilya Mechnikov, promoting the benefits of yogurt as a healthy food.

Even the 22 century accidentally the shepherd, sour milk into industrial products. Isaac Carasso is a yogurt factory first opened in Barcelona, Spain, in 1919. Yoghurt business named after his son: Danone.
Symbiotic bacteria

Yogurt is milk fermented by the bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. Lactobacillus bulgaricus, which was discovered by Bulgarian nationals doctors, Stamen Grigorov, overhaul the milk into yogurt with a path ‘eat’, aka milk sugar lactose. Bacteria that lactic acid out. This is the role of acid degrades lactose and milk into yogurt cure.

Use S. making performance thermophillus L. bulgaricus optimized. S. thermophillus grow faster and produce formic acid and carbon dioxide. Formic acid and carbon dioxide encourage the growth of L. bulgaricus. While L. bulgaricus produce peptides and amino acids needed by S. thermophillus. Symbiosis both continue in the process of making yogurt. S. thermophillus played down milk acidity to pH 5. The work was continued by L. bulgaricus until acidity reaches pH 4. Decrease the degree of acidity to make the milk to clot and the yogurt.

The process of transformation of milk into yogurt that I saw on Vehicle Tours Mountain Dairy, better known by Cimory-in Cisarua, In Cimory, fresh milk obtained from breeders around the spacecraft is processed into pasteurized milk.

At first the milk and filtered through a filter to remove irisasi stench. Then cooled using cooler temperature 4oC flat. At these temperatures the bacteria still and do not breed. Milk and then into a large silo tank aka 5000-liter capacity and mixed with fruit flavorings. Next use the tool homogenaizer, homogenized milk fats to be small particles measuring 0.5 microns.

Purpose is to make the milk fat particles are dispersed and mixed with water and floating did not clot on the surface. Is the knowledgeable real milk emulsion, a mixture of milk fat and water. Milk was soft and thick texture. Pasteurization at a temperature of-80oC to kill bacteria, pathogens into the next stage. Milk and then cooled back to temperature 4oC. Pasteurized milk that is the yogurt-making raw materials.
Soy yogurt

According to Dr Rimbawan of the Faculty of Human Ecology, Bogor Agricultural University, nutrient content is relatively the same yogurt with milk. However, for people with lactose intolerance yogurt has advantages. Lactose intolerance is the condition of a person’s body is not able to digest lactose. In yogurt, the lactose degraded by lactic acid that is safe for people with lactose intolerance.

Currently most yogurt products processed from cow’s milk. Actually yogurt can also be made from vegetable protein, soy milk for example. Not merely sour flavor, but a variety of fruit with the addition of perisa process.

‘Diversity fruit consumers to get more out of yogurt, not only the sour taste,’ said Donny Sovisa, Cimory operational managers. Radlicka Mlekarna-man origin Prague, Czech Republic, the creator of yogurt with added fruit jam in 1933-would love to see that development.
Traditional

Serving of yogurt was not solely as a refreshing health drink. Call it raita, yogurt with cumin dish and vegetables commonly consumed by the citizens of India and Pakistan. While in Greece, its inhabitants enjoy tzatziki, a cucumber salad with yogurt. From the country itself, there is whey. Traditional fermented milk products is a kind of yogurt are common in areas of West Sumatra, Using water buffalo milk curd.

Milk-free buffalo dung in a tube is inserted into Gigantochloa gombong verticilata bamboo and bamboo Bambusa vulgaris Ampel fresh. Next closed banana leaves, taro leaves, or taro leaves that have been burned or with plastic. Once stored in room temperature for 24-48 hours, the milk turned into a kind of white pudding yellowish. Characteristic aroma, a combination of milk and bamboo.

Another variation is that Sohor kefir in the Caucasus region between the Black Sea and Caspian Sea in southwestern Russia. According to Sri Usmiati SPt MSI, researchers at the Central Post Harvest, Bogor, West Java, kefir is made through a fermentation process using kefir seeds. Seed is a collection of white beads bacterium Streptococcus sp, Lactobacillus bulgaricus, and Bifidobacterium sp. Starting from the milk, yogurt is now a lot of choices.