Being among the most sought after targets by producers, but also by consumers, Greek yogurt seems to gain a growing market share. This trend could also be observed on the Romanian market, Olympus and Danone recently launching local variants of the original produced in Greece. The word is not chosen by chance, because if everyone produced it according to a single recipe, how would the brands differentiate between them !? One solution is the use of additives and ingredients that can make a difference, both on the shelf and in accounting.
The difference between “real” and “in the manner of…”
After all, what is the difference between the original product and the one made, say, in which factory in Arkansas, Rhone, or Colentina? Greek yogurt, as it is well known, is produced from natural ingredients (milk and honey that is added later), and has a thick, creamy consistency due to the traditional process applied.
On the other hand, when we refer to the product “in the manner of…” or, more precisely, to industrial production, we must consider the use of gelatin, mixtures, to which are added stabilizers, preservatives, solids obtained from skimmed milk, etc. . That is why the labeling should say “Yogurt type…”. But, let us emphasize that the original product also uses crops such as acidophilus, lactobacillus and other living crops . Otherwise, how could it !?
However, original or “in the manner of…”, this type of yogurt has qualities that can not be overlooked, as follows:
-Greek yogurt has more protein than usual, being a good source of protein for vegetarians.
-Greek yogurt has almost 50% less carbohydrates, which are lost during the process of straining.
-Greek yogurt actually has more saturated fat.
-I aurtul Greek has a low sodium content.
– I aurtul Greek has more calcium.
Therefore, with more protein, combined with less sugar and sodium, Greek yogurt has a high nutritional advantage, to which is added the intake of probiotics, remaining for a better relationship with the end customer, the processor to mention on the label the crops vii, active.
Little tricks allowed
Some processors use certain starter cultures to produce a slightly spicy, but rich and creamy “Greek” yogurt, some variants with softer flavors, using cultures specific to Bulgarian yogurts.
In order to obtain, however, a variant as close as possible to the original one, it is recommended to use cultures with live, active, thermophilic bacteria. These are often called “starter cultures”, because when they are added to milk, they turn milk into yogurt during fermentation, creating specific taste and texture. The starter cultures used are from the area of Acidophilus, Bifidus and Casa .
Among them, the crops that can be used in combination with goat’s milk stand out, the resulting yogurt being more consistent and thicker than that of cow’s milk, despite its lower fat content.
But, starter crops can also be used together with milk substitutes, such as soy, coconut, etc., but this is a completely different option. Instead, experts recommend the use of organic milk and live active bacteria, such as L. Bulgaricus and S. Termophilus.
Why use pointless fireworks?
“The product is home to bacteria that make yogurt one of the healthiest foods on store shelves. And then why use pointless fireworks? ” Asks American researcher Michael Symon in the article “ Greek Revival, ” published in the science section of the New York Times Magazine , which continues: “ Why use more sweeteners, high in calories, than natural nutrients, why produce heat-treated yogurt in which microorganisms are killed; just for the sake of a simple place on the shelf? It goes without saying that natural solutions can be used, and fruit is the best option. ”
And the options are many, even if we are talking about Greek yogurt or those from the Balkans, the Mediterranean, the Caucasus, India or the Middle East, where yogurt becomes “labne”, a thick, creamy, well drained product, almost like fresh cheese, moist and spicy.
Also in the Middle East, but also in Turkey, a variant can use as ingredients garlic sauce and chopped herbs , which makes the product usable in the kitchens of tens of millions of consumers, in the preparation of various dishes. For the production of a yogurt-dessert, it can be mixed with slices of cucumber or with dehydrated fruits (apricots, figs, plums, raisins, etc.), which will differentiate the product from other offers on store shelves.