Maybe you’ve already been to the supermarket and, when faced with a wide variety of yogurts, you were in doubt which one to take home. But were all those products in the fridge really yogurt? Did you pay attention to the labels?
By the way, do you know the differences between yogurt, dairy drink and fermented milk? This is a subject that still raises doubts in many people. Although the names are completely different, the differences, especially in the case of dairy drink and yogurt, are not so obvious, as the packaging is usually similar and the ingredients are practically the same.
Below, Ina Carolina Menezes da Cruz, nutritionist, consultant at the Nyoá Stetic Institute, and specialist in Food Safety, talks about the differences between the three types of products.
1. Dairy drink
Ina explains that a dairy drink is a food made up of 51% whey and milk, which is manufactured from the fresh whey of the cheese, added to sugar and stabilizer. “The mixture is heated and added to whole milk; heated again and cooled to fermentation temperature. Yeast is added until a curd is formed and coloring and aroma or fruit pulp preparation is added,” she says.
The nutritionist highlights that this type of product should always be kept under refrigeration between 5 °C and 10 °C. “The maximum validity is 30 days,” she says.
Also according to Ina, the beverage label must always say “Contains whey” and “Dairy beverage is not yogurt”.
“This type of drink has a significant amount of protein. It is less caloric than yogurt, but less nutritious”, adds the nutritionist.
2. Fermented milk
According to Ina Carolina, it is the food obtained by fermenting milk with the addition of yeast. “In addition to being rich in proteins and calcium, it is considered a functional food since its lactobacilli, the ‘good bacteria’, serve to improve various functions of the intestine”, she highlights.
Ina points out that yogurt is fermented milk, produced from the addition of lactobacilli (Streptococcus thermophilus and Lactobacillus Bulgaricus, specifically), types of beneficial bacteria that transform milk sugar (lactose) into lactic acid through fermentation.
“It has a nutritional composition similar to milk: it is rich in proteins of high biological value, calcium and vitamins A and B complex, it provides energy and has a balanced lipid composition”, adds the nutritionist.
Dairy drink x Fermented milk x Yogurt
Fermented milk is considered a functional food (which adds more value to health than just nourishing it), as its lactobacilli bring benefits to the functioning of the intestine.
Yogurt cannot be considered a functional food. The amount of lactobacilli present in it is not as significant as in the case of fermented milk.
Dairy drinks, in turn, despite having a significant amount of protein, cannot be considered functional, they are even less nutritious than yogurts (although less caloric).
Different types of yogurts
You may have noticed that there are different types of yogurts. Ina talks about the differences between them:
Whole yogurt: there is no change in the amount of original milk fat, as well as in the amount of nutrients.
Light yogurt: it has a reduced energy or nutrient value compared to the food compared.
Skimmed Yogurt: It has a lower amount of fat in its composition.
The nutritionist emphasizes that the best option for consumption will be the one that is appropriate to the nutritional status and energy expenditure of each person. “For example, low-fat yogurt has a low caloric value, being indicated for those who want to lose weight and/or control their cholesterol index”, she highlights.
4 golden tips for buying your favorite drink
Ina talks about precautions when buying dairy drinks, yogurts or fermented milk:
- These products are perishable, pay particular attention to the expiration date.
- Also pay attention to the storage conditions.
- Products must always be refrigerated.
- If any of these characteristics are not suitable, do not risk consuming.
make your own yogurt
Did you know that it is possible to make healthy homemade yogurt? Nutritionist Ina teaches you how to:
- Use 1 liter of whole milk (any type: bag, long life, pasteurized);
- Use a glass container and place the milk in it at room temperature;
- Microwave for 1 minute, homogenize;
- Flip 1 cup of natural full-fat yogurt (preferably with the expiration date closer to manufacture, as we will have a greater amount of live fermenters);
- Leave it out of the fridge for 8 to 12 hours covered with a clean perforated cloth in an airy place. (Do not cover with plastic film, nor with a lid, as it needs to have oxygenation).
- When it is at the desired consistency, you can cover it and store it in the fridge.
The yield is higher and the cost is much cheaper, as Ina points out. “It can be added to fruits, honey, jams or cereals,” she adds.
Now you know the main differences between the drinks, you can consciously choose which type you want to consume, and you also have the guidelines for making yogurt at home.
The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.
Journalist graduated in 2009 (58808/SP), freelance writer since 2013, totally adept at working from home. Communicative, always full of topics to talk about and inspiration to write. Responsible at work and outside of it; dedicated to commitments and the people with whom she lives; in love with family, dogs, home, the sea, moments of tranquility and also excitement.
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