Skim Yogurt Properties And Nutritional Value Compared To Milk

Skim Yogurt: Properties And Nutritional Value Compared To Milk

The yogurt is a food derived from the processing of cow’s milk, fermented by inoculation of Lactobacillus, bulgaricus and Streptococcus thermophilus.

These microorganisms, both at the time of production and until consumption, must be alive and remain vital. According to current legislation, when we talk about the terms “milk” and “dairy products”, lactic bacteria must be at a level not less than 10 million / gram of yogurt.

The same legislation also provides a classification based on the amount of fat of the products:

  • Fat-free yogurt contains less than 1% fat;
  • Partially skimmed yogurt is those in the range of 1.5% to 2%.
  • Whole yogurt contains more than 3% of its fat.

Anyway, I would like to remember that according to the latest studies the consumption of skimmed yogurt is not healthier than if we eat whole yogurts.  Although in this post I am not comparing the yogurts with each other (apart from the amount of fat in each of them, obvious) but the value of the skim with the milk itself.

The yogurt can be prepared at home just with a little skim milk and live lactic enzymes (starter) which can be bought at the pharmacy. The mixture of milk and ferments is heated to 40-45 ° C: this favors the growth of ferments and the following transformation into yogurt.

To keep the preservation of these foods is best to use pasteurized or homogenized, as is done in the industrial preparation.

Skim Yogurt Properties And Nutritional Value Compared To MilkNutritional characteristics

Skim yogurt: properties and nutritional value compared to milk

Let’s see what are the nutritional properties of low-fat yogurt, and how and when to consume it as part of a healthy and balanced diet.

Skimmed yogurt, as the name itself suggests, is a low-calorie food: a 100 g serving provides only 36 kcal. Most in energy intake of the food is due to their content of carbohydrates and proteins, which represent 4% to 3.3% by weight, respectively. According to the regulations, the fat content must be less than 1%, on average it is usually 0.9%.

From a nutritional point of view, it is still quite similar to milk, which is the main ingredient from which it derives. However, it is not quite the same.

The lactose, sugar in milk, is transformed and is divided into simpler sugars glucose and galactose, when the fermentation process occurs. These dairy ferments guarantee a slight increase in the presence of essential amino acids compared to milk, such as niacin, vitamin B3 and folic acid.

Regarding calcium content, there is no substantial difference between the milk from which it is derived and the yogurt. This is an advantage that can also be enjoyed by those suffering from mild lactose intolerance. Milk sugar, as I have said, is greatly depleted during fermentation and this process is enough to get people with mild lactose intolerance to enjoy the yogurts.

When and how to consume them?

Skim yogurt: properties and nutritional value compared to milk

Low-fat yogurt (skim) is a good quality nutritional food. And according to the model of healthy and balanced Mediterranean diet, we could consume a bottle with a weight of about 125g can every morning, as part of a balanced breakfast.

Especially when we do it at home and natural, without industrial fruit or sugar. And even more if we serve with a portion of approximately 40g of whole grains or fresh fruit. Yogurt fats and proteins provide us with energy for the long term, while our fruit’s carbohydrates and cereals use them at the time of consumption.

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