Yurt prepares the dairy of spasterized power, which, after cooling to 40-45 ° C (Tb. bulgaricum, Tb. jogurt Orla-Jensen). The amount of sourdough is 2-5% in relation to milk. Acidification lasts 5-10 hours at 42-45 ° C, tj. Until the curriculum occurs, then it is stored for several hours at 20 ° C and finally stored at 5 ° C.
A variety of yogurt is acidophilic milk. Thermobacterium acidophilum or TB are used for its production. intestinal, which develop best at 37 ° C.
The healing and diet significance of fermented dairy drinks has been recognized for quite a long time. They are assigned a beneficial effect on braking of putrefy intestinal processes, removing indigestion and lack of appetite and the formation of antibiotic substances in the fermentation process. Protein in fermented milk drinks is more easily digested than in sweet milk.
Casein is coagulated, which accelerates the passage of food from the stomach to the duodenum.