Is Greek Yogurt Good For Lactose Intolerance?
Yogurt is the product of coagulated milk obtained by lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus from pasteurized milk, pasteurized concentrated milk, whole or partially skimmed pasteurized milk, total or partially skimmed pasteurized concentrated milk, with or without addition of pasteurized cream, whole milk powder, semi-skimmed or skimmed milk, whey powder, milk proteins and/or other products from the fractionation of milk.
On the other hand, pasteurized yogurt after fermentation refers to the product obtained from yoghurt which, as a consequence of the application of a post-fermentation heat treatment equivalent to pasteurization, has lost the viability of specific lactic bacteria and meets all the established requirements for yogurt.
How Is It Obtained?
The addition of the specific bacteria in the appropriate dose starts the fermentation in an oven at 40-45˚C for 4 or more hours, with subsequent cooling, transforming the nutritive components of the milk:
-Lactose (milk’s own sugar) is transformed into lactic acid, which results in acidification of the product. This leads to a solubilization of the calcium and phosphorus associated with the caseins that precipitate thus forming a very fine clot. Consequently, the action is favored of gastric proteases and therefore improves digestibility.
-Fats and proteins undergo pre-digestion, transforming into simpler and digestible substances by our body.
-Colloidal calcium and phosphorus pass to the soluble form during fermentation as a consequence of the decrease in pH and the calcium-free caseins precipitate in the form of a fine clot which favors digestibility.
-The water-soluble vitamins present in yogurt can be metabolized by lactic acid bacteria during the period of exponential growth, and then synthesized by the same bacteria. Levels of fat-soluble vitamins depend on the fat content, which in yogurt can be at comparable or higher levels. Yoghurt as a final product can be kept cold or at room temperature according to the legal category to which it belongs.
Greek yogurt is usually a great complement and it does have more protein as well as less carbohydrates and sugars than a regular one. This style of yogurt has conquered hundreds of consumers.
Do They Do It In Greece?
In Greece they do not call it Greek yogurt, but it is called straggisto, which means filtered yogurt, as it is commonly known. It is named so because a Greek brand started selling yoghurts in the United States and on the label said it was Greek strained yogurt, to refer to the country of origin and the type of preparation.
What is Greek Style Yogurt?
Although the origin is not from a Greek recipe, everyone got used to call it Greek or Greek-style yogurt. The key of its recipe is to filter and remove the whey from the yogurt. Thanks to this it has more proteins, less carbohydrates and less sugar than a regular one.
Why Does It Have More Protein?
Because it requires more milk for example, it needs three cups of milk to produce a cup of yogurt, which guarantees its high protein content. This is good because the more protein, the more satiety and the less junk foods, which becomes a smart snack.
Can Children And Adults Of Any Age Consume It?
The high protein content is very beneficial for anyone. Eating Greek style yogurt is recommended at any stage of life.
How Do You Know Which One Should You Choose?
The label must be your guide! A true Greek style yogurt only has milk and probiotics. The amount of milk and the filtering process of the whey produce a thicker, creamier yogurt with high protein content. In addition, its living microorganisms help to maintain the intestinal flora balance.
The filtering process that characterizes Greek-style yogurt results in a lower concentration of lactose than a regular one and can be consumed by some people with intolerance to dairy products. Some yogurt brands have less than 5% lactose, are also lacto vegetarian because they do not use gelatins or thickeners of animal origin.
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