By combining several foods, we can achieve interesting nutritional and taste parameters. We talked about SABI curd yogurts with Ing. Peter Kočiš, head of dairy production in Sabinov.
Is Milk agro the only producer of curd yogurts?
It is not the only one, but our curd yogurts have unique nutritional and taste properties due to the addition of quality, traditional curd. We do not add food additives to our curd yogurts that do not naturally belong there.
For example?
Some producers add preservatives, artificial flavors, thickeners such as Arabic gum, xanthan gum, carbomer gum, various gelatins...
What are the reasons for adding so many foreign substances?
I think that is a question for those producers, but generally, such substances are added to reduce production costs and increase product shelf life. Artificial aromatic substances are added to improve the taste properties of the product.
SABI products are tasty even without that...
Yes, we have many positive reactions from consumers of our curd yogurts, proving that tasty curd yogurt can be made from natural ingredients without artificial additives.
I have heard from several SABI yogurt consumers that consuming SABI curd yogurts improved their digestion.
That may be related to what we discussed earlier, that our curd yogurts are made from two "live" components, live curd and live yogurt.
Let's briefly recall...
We produce live curd by a classic, traditional method, meaning that live dairy cream culture is added to milk and the milk is left to ferment naturally at a temperature of 21 – 28 degrees Celsius. This temperature is ideal for the growth of "lactobacilli", i.e., lactic acid bacteria. At this temperature, beneficial microorganisms and other valuable substances are not destroyed. There is no degradation of proteins, enzymes, and other nutritional components. Then the milk is heated to 38 – 40 degrees Celsius, at which the curd thickens, and then it is strained, meaning whey is separated. This practically means that throughout the process, we maintain a temperature at which live probiotics, as well as undegraded proteins and enzymes, are preserved in the curd.
And then the "live" yogurt.
Yes, the "live" curd is then added to the yogurt. The yogurt is also "live", still warm when the curd is added, about 30 °C. After mixing with curd, the yogurt is filled into cups and then gradually cooled to 2 – 8 °C. It is recommended to consume it at this temperature, where it has optimal consistency and dietary properties remain preserved.
There are live lactic acid bacteria in the curd and yogurt cultures in the yogurt; won’t they "kill" each other?
No, on the contrary, lactic acid bacteria, yogurt, and probiotic cultures live in symbiosis, cooperation. Some produce substances that other microorganisms use. This is the optimal state.
All these microorganisms keep the yogurt-curd mixture in good condition...
Yes, and they allow a shelf life of up to 14 days. After that, microorganisms degrade because lactose, their food source, is depleted. But this also brings another advantage: as beneficial microorganisms die off due to decreasing lactose, this product is suitable even for consumers with partial lactose intolerance.
So at the end of the shelf life, there are fewer microorganisms.
Yes, and therefore the yogurt should be checked at the end of the shelf life regarding the number of live microorganisms, not at the beginning.
What do inspections say about SABI curd yogurts?
We regularly test our yogurts and can say with a clear conscience that they are alive. Even at the end of the shelf life, they contain at least 10 million live microorganisms per gram.
That sounds really great. After this assurance, we have even more desire to enjoy quality curd yogurt from SABI.
