Is yogurt healthy or not?

Girls, do what you want. I said from my life experience what I found out and what I know. Maybe someone will find it useful. Not useful, then do as you like. I will not describe how and where we conducted the trial of dairy products into components. THIS WAS MY PERSONAL INITIATIVE AND PERSONAL BUSINESS, for which I have the opportunity. I did it for myself, as it is important, which I shared. I repeat this for the last time already. DO WHAT YOU WANT AND HOW YOU WANT. Whoever wanted it understood. ALL.

Evelina, thank you for your information, I do not really trust store products (well, real yogurt cannot be stored for a month or more, in the annotations to bacteria they write that you can store it for 3 days, then non-beneficial bacteria multiply, especially since watching the tests on TV , the difference in half a year for the same products is different conclusions) although I use them, there is no choice, but I prefer to ferment yogurt on dry bacteria.

But still, activations without additives are better than yoghurts with added jellies (like fruits) with a bunch of colors and flavors

[I will not describe how and where we conducted the trial of dairy products into components.]

I said from my life experience what I found out and what I know. Maybe someone will find it useful. Not useful, then do as you like. I will not describe how and where we conducted the trial of dairy products into components.

Why? Facts are the best arguments.

I believe that activations without additives are a normal starter for yogurt. So far, I have not come across any reliable information to the contrary.

[Kosha]

Yes, ready-made products are stored for no more than 48 hours in the refrigerator. As for the tests, there are independent laboratories and you can trust, BUT there is not just a batch being checked, but selected 10-15 pieces. On the day of the inspection, the storage conditions for some could be observed, and some were transported in an artisanal way without refrigerators, since the car broke down, and it was necessary to deliver the order. I personally saw how our famous Kiev cakes are carried in a similar way in 35 degrees heat. This can affect the results that relate to a particular brand on the day of the study. Just like the presence of E. coli in yoghurts, which in our examinations was 9 out of 17. This is a lot. But, it can be there both because of unsanitary conditions, and because of improper storage or violations of storage conditions. I don’t know about you, but in order to conduct a Sanepid check on those caught on such a thing, we must declare our desire 14 days in advance. These are the laws for you. Therefore, all studies seem to be independent, in fact they cannot be so if it concerns a specific dairy enterprise. But this is already off.

Kosha, in plain text I say, leave behind and live as you want.

[Kosha,]

Kosha, ,

I repeat to you once again that all my research, analyzes and trials concerning this aspect were carried out from personal initiative for myself, since I consider this important for the health of my children, and not for writing conclusions in books or the media. NOT TO SUBMIT DETAILED REPORTS PERSONALLY TO YOU. Accordingly, they have no right to be announced as official conclusions. This is illegal. I repeat once again, PERSONALLY FOR YOU, this is my own experience for myself, the results of which I shared with other mothers of the same kind, as it gave me a lot to understand about the dairy products that we make to our children at home. I did not personally convince you or anyone to do just that. I gave the information and whoever considers it necessary will understand it.I think you are an adult, intelligent and understanding person without harsh words to draw your attention to the fact what I'm talking about... With that, let me ask you to end this pointless discussion.

[Evelina]

Evelina, and what do you personally ferment milk with? Only Bifiform? I looked in the internet, most likely it should be in pharmacies. You have to buy to try. What else do you ferment with? And I'm also wondering what you say about the slimyness of some yoghurts obtained from acidophilus or sour cream? There is an opinion here that sliminess is the result of the reproduction of the wrong bacteria. But it seems to me that this is not so.
By the way, I don't trust Danone at all. The fact that something is fermented does not at all speak about the super health benefits of the product. I was led to their advertising Danakora, for several months in a row I drank a jar a day, my cholesterol is significantly higher than normal and the atherogenic index was lowered, that is, good cholesterol is small. So, I noticed my lipid spectrum with several analyzes, I ate Danacor for several months without missing it, spent a lot of money. I went to take the test again - cholesterol remained the same. No changes. She was so angry, she was even ready to make a claim to Danone for lying in advertising. After that I decided to check the reaction for Omega-3 fatty acids. I drank the course for a month, passed the tests - as a result, bad cholesterol remained at the same high level, but good cholesterol rose to such a level that the atherogenic index returned to normal. That is, good cholesterol balanced the level of bad.
Evelina, you don't react so sharply. It's just that people are interested, everyone wants facts. This is a normal reaction. Better tell us what you checked and where. Where are there such laboratories to be referred to check. That would be very interesting.

[Zubastik]

By the way, I don't trust Danone at all. The fact that something is fermented does not at all speak about the super health benefits of the product. I've been led by their advertising Danakora, for several months in a row I drank a jar a day ...

Zubastik,
And I have been using Activia for several years (from the very moment it went on sale), but not because I believe in advertising, just out of all the yoghurts that we have on sale, I like this one the most ... what they say in advertising, sorry, I don’t believe a penny ...

and interestingly - does an overdose of yogurt happen? Who is the thread gobbled up? What do doctors say about this? After all, too good is also not good, as they say ...

[maribraun]

maribraun I do not know what the doctors will say, but I think not. As a youth, out of stupidity, I sat on a kefir diet for two months. It didn't get any worse.

Another thing I thought - I don't have yogurt makers yet, but I have a steamer with a temperature regulator. If put in jars and at the lowest temperature. Do not consider it stupidity, just the thought came such ...

Here is what medical magazines write: "Recently, many have been carried away by making yoghurts at home. Of course, no one can forbid this. If you use boiled milk, sterile dishes, a pure culture that you bought in a package, then you will get a lactic acid product. , useful and safe. But in general I am against home-made yoghurts. Firstly, because you cannot provide the optimal temperature and conditions for incubating the starter culture, which are created in production. When you boil milk, then some of its very valuable components, for example, whey proteins are lost. And the factories use short-term high-temperature pasteurization, and during this time the destruction of healthy proteins and vitamins does not occur.Secondly, making yogurt yourself, you will most likely take regular milk, and in factories yoghurt is made from specially prepared milk base with a high content of protein, calcium, potassium and phosphorus. the milk base is specially thickened, or a certain amount of skimmed milk powder, calculated by the technologists, is added there.Thirdly, at home it is impossible to ensure complete sterility of the manufacturing process. It is easy to contaminate the starter culture and therefore lose its valuable components. So, as a specialist, I do not recommend getting carried away with this. Moreover, you will get some kind of curdled milk, and you are unlikely to be able to make real yogurt. You'd better buy ready-made ones. "

yogurt is better than preservatives, dyes, thickeners, etc., or God forbid, poisoning - children's stomachs are weak, and there are a lot of examples of low-quality yoghurts ...

It remains to be seen how these bases "thicken" and what kind of "skimmed milk powder" is added. And how they "catch up" the basis for the requirements (for the same protein), many remember from Chinese history.

[Zhorik]

Zhorik, do not read newspapers / magazines, especially before meals Read the composition of yoghurts made in these same factories -


A thickener, for example - why is this? Or artificial flavoring, albeit "identical to natural" - in natural yogurt for what? If we consider yogurt as a dietary product, then it should contain nothing except milk and sourdough, NOTHING at all. No milk powder - why, if you can use liquid milk? No stabilizers - a normal live stick gives an excellent consistency. Well, and so on and so on. Milk - so it goes on sale from the same factories, or do they have a separate shop for yoghurts? It's funny, honestly.
Sterility ... So you can agree that home canned food is also urgently not for everyone - at the factory the sterility is higher. Wash the can of soda - here is sterility for you. You can also pour over boiling water for confidence.

Article - IMHO - ordered. Because now too many yogurt makers are buying and making themselves - dairy factories are in a trance, who will appreciate their "usefulness" now

By the way, also a publication on the topic. RosTest, Moscow ... very interesting results ... 🔗

[stabilizers]

I will add the composition of Rastishka yogurt, baby food, by the way ...


Yogurt composition: normalized milk, filler (banana puree, sucrose, glucose-fructose syrup, calcium lactate / calcium gluconate, stabilizers: E1442, locust bean gum; flavor identical to natural banana, reg. acidity: citric acid, ascorbic acid; vitamin premix, beta-carotene dye), sugar, skimmed milk powder, yoghurt sourdough.

And although the website states that Food additives and dyes with the letter E code are approved for use by the Ministry of Health of the Russian Federation. Do you want to feed your children with such a "useful product"?

I used to be fond of Rastishka, now I regret it ... But with the purchase of a yoghurt maker home (a little over a year) - the son of shop yoghurt DOES NOT WANT! What I am immensely happy about ...

Thirdly, it is impossible to ensure complete sterility of the manufacturing process at home. It is easy to contaminate the starter culture and therefore lose its valuable components. So, as a specialist, I do not recommend getting carried away with this. Moreover, you will get some kind of curdled milk, and you are unlikely to be able to make real yogurt. You'd better buy ready-made ones. "

This is written by a manufacturer who is interested in sales, and if everyone starts to make yogurt themselves, he will go broke. So let's scare the people. And about sterility in production is generally ridiculous.

Yogurt composition: normalized milk, filler (banana puree, sucrose, glucose-fructose syrup, calcium lactate / calcium gluconate, stabilizers: E1442, locust bean gum; flavor identical to natural banana, acidity reg.: Citric acid, ascorbic acid; vitamin premix, dye beta-carotene), sugar, skimmed milk powder, yoghurt starter.

And they are silent about preservatives, yogurt cannot be stored for a month. The child is given a plant in the garden, but the daughter does not eat, she says disgusting

I will add, the composition of Rastishka yogurt, baby food, by the way

It is not baby food, strictly from 3 years old, and these are already other norms.

Here is what medical magazines write: "Recently, many people have been carried away by making yoghurts at home. Of course, no one can forbid this. If you use boiled milk, sterile dishes, a pure culture that you bought in a package, then you will get a lactic acid product. , useful and safe. But in general I am against home-made yoghurts. Firstly, because you cannot provide the optimal temperature and conditions for incubating the starter culture that are created in production. When you boil milk, then some of its very valuable constituents, for example, whey proteins are lost. And the factories use short-term high-temperature pasteurization, and during this time the destruction of healthy proteins and vitamins does not occur.Secondly, making yogurt yourself, you will most likely take regular milk, and in factories yogurt is made from specially prepared milk base with a high content of protein, calcium, potassium and phosphorus. the milk base is specially thickened, or a certain amount of skimmed milk powder, calculated by the technologists, is added there. Thirdly, it is impossible to ensure complete sterility of the manufacturing process at home. It is easy to contaminate the starter culture and therefore lose its valuable components. So, as a specialist, I do not recommend getting carried away with this. Moreover, you will get some kind of curdled milk, and you are unlikely to be able to make real yogurt. You'd better buy ready-made ones. "

the article was written by a dense theorist and should not be taken seriously
1 no need to boil pasteurized or sterilized milk
2 sterilizing dishes is also not necessary
I myself used to douse all the jars and spoons with boiling water, but then I remembered that lacto and bifido bacteria themselves kill all pathogenic microflora, and in the war, for lack of antiseptics, they treated wounds with acidophilus
now I only wash dishes well, but do not scald them
3 optimal temperature is not needed
I am now fermenting yogurt at room temperature - everything works out great, only it takes more time
but I'm going to buy a heating pad ....
4 nothing prevents me from adding anything to my milk, even powdered milk
but why ?
5 already wrote about sterility a month ago
it was nonsense of a reinsured physician
6 Is the leaven easy to contaminate? as ? maybe - the author of the article will share the secret of the skill?
7 some kind of yogurt ...
in the mouth of the author of the article it sounds like a curse
if he knew - how is curdled milk different from yogurt ...
and what is real yogurt in his understanding? mystery of the century ...

[Zhorik]

Zhorik, do not read newspapers / magazines, especially before meals Read the composition of yoghurts made in these same factories -
1 Thickener, for example - why is this?
2 Or artificial flavoring, albeit "identical to natural" - in natural yogurt for what?
3 If we consider yogurt as a dietary product, then it should contain nothing except milk and sourdough, NOTHING at all.
4 No milk powder - why, if you can use liquid milk?
5 No stabilizers - a normal live stick thus gives an excellent consistency. Well, and so on and so forth. Milk - so it goes on sale from the same factories, or do they have a separate shop for yoghurts? It's funny, honestly.
Sterility ... So you can agree that home canned food is also urgently not for everyone - at the factory the sterility is higher. Wash the can of soda - here is sterility for you. You can also pour over boiling water for confidence.

5 Article - IMHO - ordered. Because now too many yogurt makers are buying and making themselves - dairy factories are in a trance, who will appreciate their "usefulness" now

By the way, also a publication on the topic. RosTest, Moscow ... very interesting results ... 🔗

1 to put in less milk and more water
2 to spit
3 not entirely true
you can eat "pure yogurt", or you can add salt, sugar, garlic, pepper, chocolate, dried fruits, jam, bananas, tomatoes, candied fruits, etc.
a matter of taste
but I will add myself - what I want, not what they put me in yogurt at the factory
4 to make yogurt not from natural milk, but from dry
5 so that yoghurt made from milk diluted with water has an excellent consistency

6 the arithmetic is simple: a liter of milk costs 18-25 rubles, a liter of yogurt 50-150 rubles or more

[can't keep yogurt for a month]

This is written by a manufacturer who is interested in sales, and if everyone starts to make yogurt themselves, he will go broke. So let's scare the people. And about sterility in production is generally ridiculous.
And they are silent about preservatives, can't keep yogurt for a month... A child is given a plant in the garden, but the daughter does not eat, says disgusting It is not baby food, strictly from 3 years old, and these are already different norms.

can
I forgot store yogurt in the refrigerator and began to ferment milk with it when 5 days have passed after the expiration date of 1 month
everything is fermented normally - it means that living bacteria are preserved in this yogurt

but my child has an allergy to all ready-made foods preserved in factories - to juices, yoghurts, and mashed potatoes ... so we cook compote ourselves, ferment milk (we make yogurt and cottage cheese), make yogurt, bake bread, Well, I try to limit the use of purchased products as much as possible ... of course I make fermented milk products from purchased milk and kefir (but not from long-playing), but after all, there is some nasty thing in yoghurts, juices, etc., if my child ( both of them, by the way) instantly show allergies !!! someone buys milk on the market, homemade, but it's a bit fat for us ... in general, whatever one may say, homemade yogurt is healthier than purchased

[uberipuzo]

Hello everyone!
As usual, I continue to experiment. On the contrary, I have never and never got involved with store-bought yoghurts. I make my starter cultures only using pharmacy starter cultures, but I'll make a reservation once again, I try to take only Moscow ones (whenever possible) and only in glass ampoules. Narine didn't like Armenian powder at all. Narine capsules Moscow - super! And the bifidum is excellent. Everything ferments wonderful. I don’t know why someone makes a very sour yogurt, I’m fine.
By the way, thank you, uberipuzo great for the advice on inulin! My family now eats it tightly, and at the same time yogurt in the morning. I came up with a new recipe for the starter culture: 1 ampoule of bifidumbacterin, 1 ampoule of narine, 2 capsules of yogulact. The leaven came out gorgeous! But I had to launch the button in the yogurt maker for a second term. I have Tefal. In total, the leaven was fermented for about 10 hours. To prepare yoghurt from this leaven, I take 5 tablespoons of the resulting leaven. Yogurt - a spoonful worth, generally not sour at all. Very tasty. By the way, uberipuzo , there is no time now to reread the whole topic, how long have you been drinking inulin? This is very important for my family now. And one more thing: I found inulin-forte, yogulact only at VDNKh. Evitalia is not there. Now I'm scratching my turnips, where can I find it? Tell someone in Moscow where you can buy this sourdough?

I used inulin sporadically, no more than 3-4 packs in total

it was a few years ago

I then just tried some dietary supplements - I was looking for a tool that would help me

but then I didn't really go into the principle of their action

only recently I started looking for articles on inulin - when I became interested in yoghurts and their effects on health

it turned out that inulin can be replaced with sorbitol - it is much more convenient and cheaper

sorbitol I put 2 tsp in the drink 1 time a day
I drink chicory, but this is not necessary, you can drink any drink
by the way: chicory also contains inulin
I have been using sorbitol for several months every day

there are articles about sorbitol, inulin and beneficial bacteria here: 🔗

I also use duphalac (lactulose) - 1 tsp per day

places where it is sold evitalia : 🔗

[ChantalMuzukHairpin]

Chantal
Muzuk
Hairpin
Thanks for the advice! Usse recorded it. I will try. Wait with a bifidum set.

Girls and boys.Can you mix these bacteria in the pharmacy? for example, ferment milk with bidum and narine in one container? Or narine and yogulactom? That is, so that bifi- and lacto-bacteria were in one jar at once? Or am I already overreacting?

[bifidumbacterin]

there are no bifidobacteria in these three yeast cultures

so you can mix with them bifidumbacterin

but it is better to mix ready-made yoghurts from different starter cultures - to be sure that all bacteria are ripe

[uberipuzo]

uberipuzo , thank you very much for your reply!
I'll go buy Evitalia tomorrow.
Various bacteria can not only be mixed, but also necessary. Both lacto and bifidobacteria live in our intestines. And, for sure, many with such a life, there is a deficiency of both bacteria. Enumeration of bacteria, in principle, can not be. Although, in everything, a measure is needed, but it is different for everyone. Someone eats a liter of yogurt a day, someone needs a glass.

[uberipuzo]

uberipuzo , thank you very much for your reply!
I'll go buy Evitalia tomorrow.
Various bacteria can not only be mixed, but also necessary. Both lacto and bifidobacteria live in our intestines. And, for sure, many with such a life, there is a deficiency of both bacteria. Enumeration of bacteria, in principle, can not be. Although, in everything, a measure is needed, but it is different for everyone. Someone eats a liter of yogurt a day, someone needs a glass.

there is evidence that bacteria from yoghurts die in the acidic environment of the stomach and enter the intestines already dead
therefore they cannot colonize the intestines
yoghurts only help create a favorable environment to multiply your own bacteria human

therefore, doctors conclude that it is more expedient not to create bacterial preparations, but to feed the human microflora with special substances

these substances - fiber, bran, polysaccharides, oligosaccharides, etc.

[to multiply your own bacteria]

there is evidence that bacteria from yoghurts die in the acidic environment of the stomach and enter the intestines already dead
therefore they cannot colonize the intestines
yoghurts only help create a favorable environment to multiply your own bacteria human

therefore, doctors conclude that it is more expedient not to create bacterial preparations, but to feed the human microflora with special substances

these substances - fiber, bran, polysaccharides, oligosaccharides, etc.

It's hard to say ... I won't argue, but watching the child I will say that bifidum and lacto just drank - zero emotions. They began to eat yoghurts - I saw the result in three weeks. How does it work - what's the difference? If only it would help and give the result. Right now we are drinking inulin, but we do not refuse yoghurts either.

[bifidum and lacto just drank - zero emotions. They began to eat yoghurts - I already saw the result in three weeks]

It's hard to say ... I won't argue, but watching the child I will say that bifidum and lacto just drank - zero emotions. They began to eat yoghurts - I already saw the result in three weeks... How does it work - what's the difference? If only it would help and give the result. Right now we are drinking inulin, but we do not refuse yoghurts either.

that's right: that's the way it should be
dry bacteria, once in the stomach, immediately die
and if they do not die, then they do not have time to "wake up", start reproduction and gain a foothold in the intestinal walls
they just fly "right through", especially through the child's body - because the child's intestines are shorter than that of an adult

and multiplying in milk (yogurt), these bacteria convert lactose into various acids and vitamins
these substances enter the intestines and create an environment conducive to the reproduction of a person's own microflora

useful microflora displaces pathogenic microflora, dysbacteriosis disappears and everything connected with it: allergies, dermatitis, metabolic disorders, toxicosis, etc.

[allergies in children]

1 yes, I'm not interested in accelerating the process, but the growth of the mushroom itself
2 if you feed it with duphalac, will it grow faster or not?
3 duphalac stands idle, allergies in children, to others unnecessarily

1 mushroom growth = faster mushroom growth? or what?

2 I didn't experiment with the mushroom

I think - you can add 1 tsp of duphalac and see the result

3 but duphalac - treats allergies !!!
I myself drink 1 tsp of duphalac per day - I have no allergies this year
but I also eat polyphepan 1 tsp on an empty stomach

[that disease]

And my husband and I watched ... Nothing to her darling, you will not strangle, you will not kill ... Even survived in space ...

I found articles where this film was criticized to smithereens ...
the film was made by order of a company that produces an antifungal drug
and all the horror stories in the film are exaggerations (it's clear why)
but about grigory orlov - generally an invention, maybe that disease caused not by fungi, but by bacteria

[uberipuzo]

uberipuzo, growth of the fungus = its increase in size

in the annotation to duphalac it is written that there may be allergic reactions. he pours small from him at all at once, the older one is smaller, but also reacts

[uberipuzo]

uberipuzo, even if I sit in the lotus position and sing into space fifteen times at dawn fifteen times "there can be no allergies to dyufalac because it cannot be", this will not change the reality, the fact remains - it pours on duphalac, believe my life experience Allergy sufferer and also the mother of a couple of allergy sufferers, the wife of the allergic sufferer, the sister of the allergic sufferer, the niece of the allergic sufferer and the daughter-in-law of the allergic sufferer wrote and was horrified herself

I have been fighting my allergies all my life
and only this year ttt coped with it
the allergy began in my early childhood - a very long time ago - when doctors had not yet diagnosed this
the diagnosis was made - cold, tonsillitis, acute respiratory infections, etc.
I had to get to everything myself - to look for the cause of the allergy and methods of treatment
we can say that I coped with allergies without outside help

and I am now in a kind of euphoria - so I hasten to share my little discovery with others
so sorry - if something goes wrong ...

[uberipuzo]

uberipuzo, yes, there is nothing to apologize for, you will forgive me if I overdid it with sarcasm, of course, I don’t know the mechanisms of what is happening, and I don’t claim that this is a "true allergy" and not some similar reaction .. just .. that I see that I sing and see what is duphalak children react, I suspect that this is age-related because the elder reacts less than the youngest, and in adults everything is normal

[Mams]

MamsAs far as I know, children's fermented milk products cannot have a shelf life of more than 10 days by definition, so maybe it makes sense to turn your eyes to a children's showcase?

I turned it here ... And I saw that, for example, Agusha, which has always been cottage cheese - according to the new laws, a curd product is called, that is, not cottage cheese at all ... Tomorrow we will go for food, look at the children's counter, there is Agusha and Tema - find out how long they have a shelf life ... Thanks for the reminder

[Mams]

Mams, to be honest, I don’t know whether it’s old or new, but it’s like a curd product is thermally processed and, accordingly, it has more shelf life, and cottage cheese, after fermentation, should not undergo any processing, but in general, I don’t know where your agusha and topic are made (do they seem to have more than one factory?), but from the fact that we sell the theme is definitely better

[Mams]

Mams, to be honest, I don’t know whether it’s old or new laws, but it’s like a curd product is thermally processed and, accordingly, it has more shelf life, and cottage cheese, after fermentation, should not undergo any processing, but in general, I don’t know where your agusha and theme are made (do they seem to have more than one factory?), but from the fact that we sell the theme is definitely better

Milk - without milk powder, that's what it is called - MILK, and if there is milk powder or other additives, then this is already a dairy product.
Cottage cheese is the same if it contains vegetable fats, for example, it is already a cottage cheese product ... Therefore, I am surprised that baby food is not a pure product ...

Our theme is St. Petersburg, Agusha is ours, Moscow ...

In previous posts, I talked about how to properly prepare the uterine starter culture and store it. If you don’t find it, but you’re interested, I’ll write again

Summer resident, would be very grateful if you write again. Before buying a yoghurt maker, I seemed to have scanned this whole topic, but I did not see something like this, or did I not attach any importance, or what? In general, write, it will be very interesting.

Summer resident, would be very grateful if you write again. Before buying a yoghurt maker, I seemed to have scanned this whole topic, but I did not see something like this, or did I not attach any importance, or what? In general, write, it will be very interesting.

This method is microbiologically justified and economically convenient for those who have yogurt "on stream"
Uterine starter culture: boil 0.5 liters of milk and, under a closed lid (so that wild animals-microbes do not come in), cool to 38-40 gadus. We ferment with a culture of lactic acid bacteria or a lactic acid product, factory production. Under a loosely closed lid (culture microbes need oxygen) we ferment milk for 10-12 hours. After milk clotting, this substance is the uterine starter culture. Store in the refrigerator for no longer than a week and is used to prepare yogurt at the rate of 2-3 tablespoons per 1 liter of milk.
Just let's immediately take into account that bifidobacteria do not multiply in milk, they can remain there for some time, and for growth and reproduction they need not lactic acid, but hydrochloric acid. Therefore, they live with lactobacilli (these are the ones that make yogurt) in different parts of the intestine.

[bifidobacteria do not multiply in milk, they can persist there for some time, but for growth and reproduction]

This method is microbiologically justified and economically convenient for those who have yogurt "on stream"
Uterine starter culture: boil 0.5 liters of milk and, under a closed lid (so that wild animals-microbes do not come in), cool to 38-40 gadus. We ferment with a culture of lactic acid bacteria or a lactic acid product, factory production. Under a loosely closed lid (culture microbes need oxygen) we ferment milk for 10-12 hours. After milk clotting, this substance is the uterine starter culture. Store in the refrigerator for no longer than a week and is used to prepare yogurt at the rate of 2-3 tablespoons per 1 liter of milk.
Let's just take into account that bifidobacteria do not multiply in milk, they can persist there for some time, but for growth and reproduction they need not lactic acid, but hydrochloric acid. Therefore, they live with lactobacilli (these are the ones that make yogurt) in different parts of the intestine.

very progressive
especially about hydrochloric acid
and if bacteria do not multiply in milk - how is yogurt made?
why does hydrochloric acid not kill bifidobacteria - but serves as a breeding medium for them?
How does hydrochloric acid enter the intestines?

[Mams]

Mams, I quote from the "technical regulations for dairy products"

37) cottage cheese - fermented milk product produced using fermenting microorganisms - lactococci or a mixture of lactococci and thermophilic lactic acid streptococci and methods of acidic or acid-rennet coagulation of proteins with subsequent removal of whey by self-pressing, pressing, centrifugation and (or) ultrafiltration;

38) cottage cheese - a crumbly dairy product made from curd grains with the addition of cream and table salt. Heat treatment of the finished product and the addition of consistency stabilizers are not allowed;

39) curd - a dairy product or a dairy compound product made from cottage cheese with the addition of butter, cream, condensed milk with sugar, sugars and (or) salt or without their addition, with the addition of non-dairy components not to replace milk components or without their addition. Heat treatment of these finished products and the addition of consistency stabilizers are not allowed;

40) curd product - a dairy product, a dairy compound product or a milk-containing product made from cottage cheese and (or) milk processing products in accordance with the technology for the production of cottage cheese with the addition of dairy products or without their addition, with the addition of non-dairy components, including non-dairy fats and (or) proteins or without their addition, with subsequent heat treatment or without it. If the finished dairy or dairy curd product contains not less than 75 percent of the mass fraction of milk constituents and such products have been heat treated and ripened in order to achieve specific organoleptic and physicochemical properties, the term "curd cheese" is used for such products;

I understand that after all, it is enough to heat the cottage cheese and opa - a cottage cheese product about vegetable fats - I saw only information that sesame and cottonseed oils are prohibited in baby food, and all others are apparently acceptable?

[Summer resident]

This method is microbiologically justified and economically convenient for those who have yogurt "on stream"
Uterine starter culture: boil 0.5 liters of milk and, under a closed lid (so that wild animals-microbes do not come in), cool to 38-40 gadus. We ferment with a culture of lactic acid bacteria or a lactic acid product, factory production. Under a loosely closed lid (culture microbes need oxygen) we ferment milk for 10-12 hours. After milk clotting, this substance is the uterine starter culture. Store in the refrigerator for no longer than a week and is used to prepare yogurt at the rate of 2-3 tablespoons per 1 liter of milk.
Just let's immediately take into account that bifidobacteria do not multiply in milk, they can remain there for some time, and for growth and reproduction they need not lactic acid, but hydrochloric acid. Therefore, they live with lactobacilli (these are the ones that make yogurt) in different parts of the intestine.

Thank you, Summer resident!
On the second paragraph, I join uberipuzo.
And regarding the first paragraph, there are a couple of questions:
1. How to boil milk under a closed lid, because it tends to run away. Is it possible in this case to boil in a slow cooker?
2. We ferment under a loosely closed lid - how's that? Is it ok to just cover with plastic lids with the back side? (Well, in any case, if we are not deceiving ourselves, by this we are trying to achieve that wild crops do not get into milk, and at the same time we leave free space for oxygen to pass through, and this means that we create conditions for the penetration of these wild cultures due to their microscopic size.
3. How many times do we use these starter cultures?
4. And how do you assess the information in the article "Yogurt - the elixir of youth?" the link to which I gave earlier, and which talks about the conditions for obtaining and using the eternal leaven? Just in case, I will duplicate the link to this article again: 🔗
All the same, not any yellow site, and not amateurs, but the site of Moscow University with its own science.

Arguing with the belly and proving something to him is useless. Cool the milk under a closed lid, not boil it. When we ferment milk, it is no longer scary that wild microbes will get into it, there are much more cultural ones and healthy antagonism is useful for them. Hydrochloric acid is a constituent of gastric juice in it, and bifidobacteria grow. The name of the starter culture bifilak indicates that it contains bifido and lactobacilli. The main colonization of the human body with bifidobacteria occurs during the first attachment to the mother's breast. The first milk (colostrum) consists mainly of bifidobacteria and sugars.

Both the Russian and Ukrainian and European meat and dairy industries produce yoghurts enriched with bifidobacteria, but milk was fermented there either by lactobacilli or kefir fungi

Arguing with the belly and proving something to him is useless.Cool the milk under a closed lid, not boil it. When we ferment milk, it is no longer scary that wild microbes will get into it, there are much more cultural ones there and healthy antagonism is useful for them. Hydrochloric acid is a constituent of gastric juice in which bifidobacteria grow. The name of the starter culture bifilak means that it contains bifido and lactobacilli. The main colonization of the human body with bifidobacteria occurs during the first attachment to the mother's breast. The first milk (colostrum) consists mainly of bifidobacteria and sugars.

Thank you, and for the rest of the questions, and especially, how many times is it permissible to use these portions of the uterine starter culture?

PS: That's it, I understood about the closed lid, I apologize, I just read it quickly, but thought slowly. This is from the category: "You cannot be pardoned". Sorry!

[Hydrochloric acid is a constituent of gastric juice in which bifidobacteria grow.]

Arguing with the belly and proving something to him is useless. Cool the milk under a closed lid, not boil it. When we ferment milk, it is no longer scary that wild microbes will get into it, there are much more cultural ones there and healthy antagonism is useful for them. Hydrochloric acid is a constituent of gastric juice in which bifidobacteria grow. The name of the starter culture bifilak means that it contains bifido and lactobacilli. The main colonization of the human body with bifidobacteria occurs during the first attachment to the mother's breast. The first milk (colostrum) consists mainly of bifidobacteria and sugars.

did you try to claim the Nobel Prize?
or at least for a dissertation?
in the hydrochloric acid of the stomach die all microorganisms - useful and harmful
so the body protects itself from the harmful effects of the external environment
that is why Linex is released in a capsule that does not dissolve in gastric juice - so that the bacteria contained in the drug do not die and can reach the intestines
earlier you wrote that bifidobacteria live in hydrochloric acid in the intestine, now you write that they live in the stomach
decide already ...

Both the Russian and Ukrainian and European meat and dairy industries produce yoghurts enriched with bifidobacteria, but milk was fermented there either by lactobacilli or kefir fungi

I repeat my old question:
how and where are bifidobacteria grown?
what do they eat?

My dissertation was defended 15 years ago. I don’t pull on Nobel. And I talked with the Wanderer.
Bifidobacteria are grown commercially on special nutrient media and kept freeze-dried.

[all]

did you try to claim the Nobel Prize?
or at least for a dissertation?
in the hydrochloric acid of the stomach die all microorganisms - useful and harmful
so the body protects itself from the harmful effects of the external environment
that is why Linex is released in a capsule that does not dissolve in gastric juice - so that the bacteria contained in the drug do not die and can reach the intestines
earlier you wrote that bifidobacteria live in hydrochloric acid in the intestine, now you write that they live in the stomach
decide already ...

It turns out that it is useless to make yogurt from linex? And I keep trying

[Wanderer]

Wanderer, in general, the site is not a university but a club of alumni, and an article from the AMF in the heading "women's club" was written by Zhores Medvedev - journalist, publicist, human rights activist, radiobiologist-gerontologist, published as early as 2005.

see here the permissible levels of microorganisms in dairy products 🔗
they are also in sterilized milk. and if you add powdered or baked milk on the recommendation from this article, there are even more of them

why is it useless?

But you wrote that bacteria die, so Linex is made in capsules, my yogurt is not in capsules, so the bacteria will die?
I am generally stumped in these matters

see here the permissible levels of microorganisms in dairy products 🔗

Please check, the link does not work, or rather it works, but some kind of garbage opens there, an absolutely white page, with an incomprehensible narrow pattern on the left side, no letters.

then here 🔗

see Appendix 4 at the end of the text