yogurt taste with the fat content of which is closely related to the. However, milk fat is mainly saturated fat, but also with more cholesterol. Generally, the milk fat contribute to an increase in the risk of cardiovascular disease, so people tend to reduce the fat in milk products, or even simply eating "fat free dairy products". Remove containing solid fat milk >
"health master" Zhang Wu shock this theory there is a "yogurt thickener can clog arteries". With the fall of Master Zhang, this "theory" has been regarded as the groundless statement. However, the master of the "theory" will bring some trouble to the people: yogurt and viscous is how to produce? Stir fried dishes, "old yogurt", which is said to add food gum, on the human body harmful? Will affect the nutrition?
yogurt is milk is a product of the fermentation of lactic acid bacteria. In the process of fermentation, lactic acid bacteria to lactose into lactic acid, so the milk acidity increases (i.e., the pH value decreased). Charge of protein molecular surface with varies with pH value. For milk protein, while the pH value decreased with decreasing charge will be empty, the charge repulsion generated will become more and more weak, protein molecules attract each other near the trend is more and more strong. In the end, when a large number of lactose into lactic acid, milk pH value was decreased to a very low, hydrophobic groups between protein molecules are connected to each other, forming a huge network. This "protein network" to lactose, water, fat particles are networks in which. Overall, milk is become very "sticky", and "acid".
lactic acid bacteria fermentation can make milk naturally become sticky, does not need the thickener. However, finally get the yogurt can stick to what degree, major with the solid content of milk related. The total protein content of lactose, usually in milk fat,<a href="http://www.cascata.co.th/wp-content/themes/banner/bottegavenetawalletjp-2531.html">ボッテガヴェネタ 財布</a> http://www.cascata.co.th/wp-content/themes/banner/bottegavenetawalletjp-2531.html, in the ten percent way, get the yogurt is often not stick. Sometimes seems to be cemented in the solid, but easily broken. To obtain semi-solid thicker yogurt, you need to increase the solid content. The most simple and direct way to add milk, this is equivalent to using the fermentation of milk with high concentration, get is "pure" and "solid yogurt".
milk is mainly protein, lactose and fat dispersed in water to form. Lactose is very good solubility in water, has little effect on the appearance of the milk. Fat is dispersed into small particles, coated with protein. In addition to that part of the package of fat, there are a large number of proteins stay in water. Because the protein molecules on the surface of how many can with some hydrophobic groups, they didn't love with water molecules together, and tend to be near each other. Protein molecules near each other most lead to their separation processing from the water,<a href="http://www.oralhealthproducts.com/images/bottegaveneta-1912.html">ボッテガヴェネタ 店舗</a> http://www.oralhealthproducts.com/images/bottegaveneta-1912.html, milk is no longer uniform "liquid" state. At the protein surface with some charge, charge repulsion between resistance of hydrophobic groups lead to attract each other, so the protein and fat particles wrapped protein to each other to maintain distance, so honest zone with water. On the macro level, we see is "like a liquid milk".
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