We talked about Milk-Agro's thermized products with Ing. Peter Kočiš, head of dairy production in Sabinov.
Recently, we talked about yogurts from Milk-Agro. They are healthy, containing live, health-beneficial bacteria. Thermized products no longer contain live microcultures…
Thermized products are processed at temperatures of 72 – 82 °C, which is already pasteurization temperature, so live microcultures are no longer present. But neither are undesirable bacteria. The goal of thermization is primarily to extend the product's shelf life. Flavored yogurts have a minimum shelf life of two weeks, thermized dairy products at least a month. The nutritional value of these products is high. Since fresh raw materials like curd, which has a high content of milk proteins, calcium, and other minerals necessary for children's growth, are used.
"Live" yogurt and curd also contain a high protein content…
Plain white yogurt is an excellent food, but for today's children, accustomed to sweet tastes, plain yogurt is a bit sour. Flavoring eliminates the sour taste. Since fresh raw materials directly from production are used and thermized immediately, the nutritional value remains.
"Live" yogurt contains no thickeners or stabilizers…
In Sabináčik, we use starch, which is a thickener, and also gelatin. These are more or less natural products. They create the right consistency so that after cooling, Sabináčik gets structure and retains firmness. To make Sabináčik tastier, we use food inert gases, a mixture of nitrogen and CO2, which are whipped in to make the product less dense and sticky. This is the main difference between Sabináčik and Integráčik; the latter is not whipped. But both products are thermized, meaning they are heat-treated, which is a bonus for the customer – extended shelf life. It should be stored at 8 degrees Celsius, but nothing happens to it even if stored briefly at higher temperatures, only the consistency worsens slightly. Even with improper storage, it lasts longer thanks to thermization than yogurt. It provides proteins and calcium to the consumer because fresh curd and cream are used as basic ingredients.
What starch do you use to thicken Sabináčik?
Corn starch, because a large group of people is sensitive to wheat starches, which may contain gluten. Therefore, we use corn starch, which is better tolerated.
Do you use potato starch?
Yes, potato starches are used. However, we do not use it; a different type of starch is used in our spreads.
Are there differences between starches in terms of product processing?
Potato starch requires lower processing temperatures, used up to 70 °C, and corn starch can be used up to 90 °C, meaning it is more universal. We have 72 °C for Sabináčik but 80 – 82 °C for spreads. Higher temperatures cause starch degradation.
If we used unmodified starch?
We would have to use much more to achieve the same thickening effect. The side effect would be a different taste; the starch would be more noticeable in the product. Modified starch fulfills the thickening function at much smaller amounts; we add it in amounts up to half a percent. At such low doses, it achieves the desired effect and does not introduce any off-flavors.
If a consumer reads "modified corn starch" on the label, they might confuse it with genetically modified foods…
Modified starch has no relation to genetically modified foods. It is a completely natural starch, only physically and chemically modified to have the best properties. Genetically modified corn is used only for animal feed.
And there is something sweet in it…
Of course, there is natural sugar. We do not use any artificial sweeteners or questionable glucose-fructose syrups, only classic sugar. Recently, the public learned that Slovak cola is sweetened with glucose-fructose syrup, unlike Austria, where only pure sugar is used. The added sugar limit for school programs is 7 g of added sugar per 100 g of product; there is consideration to reduce this limit to 5 g or even zero, but I doubt children will consume such products anymore. If you do not add enough sugar, it is not sweet enough, and children will prefer to consume, for example, the mentioned cola. And that is worse because sweetened drinks contain much more sugar than 7 g; for example, a glass of the mentioned cola contains more than 10 g of sugar and has no other substances necessary for the healthy development of a child's body.
So Sabináčik is a much better choice. What was the motivation to start its production?
The initial motivation was to expand our product range, and since this type was not in our portfolio and was very popular with children, we decided to start its production 10 years ago. It is sweet, not sour, and has good consistency. This type of product was very popular already in former Czechoslovakia. We had quality yogurts, curd, and cream in Milk-Agro, so we wanted to make something specifically for children. We purchased thermization equipment, which is a kind of "large hermetically sealed pot" with mixers inside. Something like a large mixer but double-jacketed; steam goes into the jacket and heats the content. After cooking, the mass flows into a whipping device where it is mechanically whipped to create mini bubbles. This aerated mass is then filled. It cools not abruptly but continuously, and after at least 24 hours, it can go to the consumer.
Thank you for the interview, and let's enjoy the day with Sabináčik.
