{"id":2625,"date":"2017-01-11T18:07:46","date_gmt":"2017-01-11T16:07:46","guid":{"rendered":"http:\/\/potravinyx.cz\/?p=2625"},"modified":"2017-01-17T19:27:36","modified_gmt":"2017-01-17T17:27:36","slug":"je-libo-bio-jogurt-pripravte-si-ho-klidne-doma","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=2625","title":{"rendered":"Je libo BIO jogurt? P\u0159ipravte si ho klidn\u011b doma"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2>Jogurt je ml\u00e9ko fermentovan\u00e9 za p\u0159\u00edtomnosti ml\u00e9\u010dn\u00fdch bakteri\u00ed. N\u011bkter\u00e9 konkr\u00e9tn\u00ed druhy bakteri\u00ed zm\u011bn\u00ed \u010d\u00e1st lakt\u00f3zy na kyselinu ml\u00e9\u010dnou.<!--more--> Dv\u011b nej\u010dast\u011bji vyu\u017e\u00edvan\u00e9 bakterie v tomto procesu jsou probiotick\u00e9 bakterie Lactobacillus bulgaricus a Streptococcus thermophilus.<\/h2>\n<p>\u010c\u00edm \u010derstv\u011bj\u0161\u00ed jogurt je, t\u00edm v\u00edce \u017eiv\u00fdch bakteri\u00ed obsahuje. Jogurt by m\u011bl obsahovat minim\u00e1ln\u011b 10 milion\u016f bakteri\u00ed na gram.<\/p>\n<h3>P\u016fvod jogurtu<\/h3>\n<p>V okol\u00ed Balk\u00e1nu bylo mnoho ko\u010dovn\u00fdch pastevc\u016f, jejich\u017e dobytek vykazoval nejvy\u0161\u0161\u00ed laktaci b\u011bhem letn\u00edch m\u011bs\u00edc\u016f. Vlivem teploty (40\u00b0C), mikroorganism\u016f ze vzduchu, z vemene a ze \u0161pinav\u00fdch rukou za\u010dalo ml\u00e9ko nadojen\u00e9 do koz\u00edho ko\u017een\u00e9ho vaku kysnout a\u00a0koagulovat.<\/p>\n<p>Ml\u00e9ko zkysl\u00e9 t\u00edmto zp\u016fsobem si na\u0161lo u lid\u00ed oblibu. Atraktivnost a\u00a0chutnost podn\u00edtily \u00a0pr\u016fmyslovou v\u00fdrobu jogurt\u016f a vedly ke zkoum\u00e1n\u00ed specifick\u00e9 mikrofl\u00f3ry. Prvn\u00ed pr\u016fmyslov\u00e1 v\u00fdroba jogurt\u016f v Evrop\u011b byla ve \u0160pan\u011blsku, ve firm\u011b DANONE zalo\u017een\u00e9 Isaacem Carassem v rove 1919.<\/p>\n<h3>Prosp\u011b\u0161n\u00fd pro zdrav\u00ed<\/h3>\n<p>Pravideln\u00e1 konzumace jogurtu zlep\u0161uje stav st\u0159ev, p\u0159edev\u0161\u00edm vytv\u00e1\u0159\u00ed vhodn\u00e9 prost\u0159ed\u00ed pro r\u016fst probiotick\u00fdch bakteri\u00ed.<\/p>\n<ul>\n<li>Jogurt zm\u00edr\u0148uje pot\u00ed\u017ee s tr\u00e1ven\u00edm ml\u00e9\u010dn\u00e9 b\u00edlkoviny.<\/li>\n<li>Sni\u017euje riziko v\u00fdskytu a zlep\u0161\u00ed pr\u016fb\u011bh st\u0159evn\u00edch infekc\u00ed.<\/li>\n<li>Stimuluje imunitn\u00ed syst\u00e9m.<\/li>\n<li>Sni\u017euje riziko vzniku rakoviny.<\/li>\n<li>Sni\u017euje cholesterol.<\/li>\n<li>Prosp\u00edv\u00e1 dlouhov\u011bkosti.<\/li>\n<\/ul>\n<p>P\u0159\u00edzniv\u00e9 vlastnosti m\u00e1 jogurt pr\u00e1v\u011b pro jeho vysok\u00fd obsah <a href=\"http:\/\/potravinyx.cz\/index.php\/2016\/04\/16\/jake-probiotika\/\" target=\"_blank\">probiotik<\/a>.<\/p>\n<h3>P\u0159ipravte si ho doma<\/h3>\n<p><span style=\"text-decoration: underline;\">Technologie \u201ezr\u00e1n\u00ed v obalu\u201c<\/span><\/p>\n<p>Pou\u017eit\u00e1 kultura: <strong>Lactobacilus termophilus, &#8211; termofiln\u00ed<\/strong>. Lze pou\u017e\u00edt i kultury jin\u00fdch v\u00fdrobc\u016f\u00a0(Lactobacilus bulgaricus). Kulturu lze nahradit i pou\u017eit\u00edm <strong>\u201e\u017eiv\u00e9ho\u201c<\/strong> jogurtu (vyb\u00edr\u00e1me bez\u00a0obsahu konzervant\u016f, modifikovan\u00e9ho \u0161krobu, \u017eelatiny, pouze se \u017eiv\u00fdmi kulturami)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-2628\" src=\"http:\/\/potravinyx.cz\/wp-content\/uploads\/2017\/01\/kultura.jpg\" alt=\"kultura\" width=\"877\" height=\"588\" \/><\/p>\n<p>Ml\u00e9ko p\u0159ed zao\u010dkov\u00e1n\u00edm kulturou pasterizujeme p\u0159i co nejvy\u0161\u0161\u00ed teplot\u011b, nejl\u00e9pe a\u017e kolem\u00a094\u00b0C a v pr\u016fb\u011bho pasterace p\u0159i teplot\u011b nad 20\u00b0C do n\u011bj vm\u00edch\u00e1me cca 100g su\u0161en\u00e9ho ml\u00e9ka\u00a0na 10 litr\u016f zpracov\u00e1van\u00e9ho ml\u00e9ka. D\u00e1le zah\u0159\u00edv\u00e1me a pasterizujeme ji\u017e zahu\u0161t\u011bn\u00e9 ml\u00e9ko. Ob\u011b\u00a0tato opat\u0159en\u00ed zajist\u00ed jak zdravotn\u00ed nez\u00e1vadnost, tak po\u017eadovanou hustotu kone\u010dn\u00e9ho produktu.<\/p>\n<p>N\u00e1sledn\u011b se ml\u00e9ko zchlazuje pod teplotu 42\u00b0C a zao\u010dkuje p\u0159ipravenou kulturou. Ta se p\u0159edem\u00a0rozm\u00edch\u00e1 v mal\u00e9m mno\u017estv\u00ed tohoto tepl\u00e9ho ml\u00e9ka a n\u00e1sledn\u011b rozm\u00edch\u00e1 do cel\u00e9ho objemu.\u00a0Pro stanoven\u00ed pot\u0159ebn\u00e9ho mno\u017estv\u00ed kultury je vhodn\u00e9 pou\u017e\u00edvat v\u00e1hy s citlivost\u00ed 0,01 gramu.<\/p>\n<p>Skleni\u010dky nebo kel\u00edmky se napln\u00ed zao\u010dkovan\u00fdm ml\u00e9kem, uzav\u0159ou a um\u00edst\u00ed do za\u0159\u00edzen\u00ed, kter\u00e9\u00a0je schopn\u00e9 dlouhodob\u011b udr\u017eovat teplotu kolem uveden\u00fdch 42\u00b0C. P\u0159i t\u00e9to pr\u00e1ci je nutn\u00e9\u00a0dodr\u017eovat maxim\u00e1ln\u00ed hygienu, nebo\u0165 p\u0159\u00edpadnou kontaminaci ji\u017e nelze nijak napravit.<\/p>\n<p>Uzav\u0159en\u00e9 skleni\u010dky se zalij\u00ed vodou, teplou uveden\u00fdch 42\u00b0C a ponechaj\u00ed po dobu 4 &#8211; 6 hodin\u00a0zr\u00e1t.<\/p>\n<p>B\u011bhem zr\u00e1n\u00ed kontrolujeme teplotu vodn\u00ed l\u00e1zn\u011b, po uplynut\u00ed 4 hodin i hustotu jednoho<br \/>\nvybran\u00e9ho jogurtu.<\/p>\n<p>Po dosa\u017een\u00ed pot\u0159ebn\u00e9 hustoty jogurt\u016f vodu vypust\u00edme, jogurty zalijeme studenou vodou a\u00a0opakovanou v\u00fdm\u011bnnou t\u00e9to vody zajist\u00edme jejich zchlazen\u00ed. N\u00e1sledn\u011b je p\u0159em\u00edst\u00edme do\u00a0chladni\u010dky pro do chlazen\u00ed na teplotu 4 &#8211; 8 \u00b0C. Chlazen\u00ed mus\u00ed b\u00fdt \u00fa\u010dinn\u00e9, aby do\u0161lo\u00a0k prochlazen\u00ed cel\u00e9ho objemu v\u00fdrobku. Manipulace s jogurty mus\u00ed b\u00fdt \u0161etrn\u00e1, aby nedo\u0161lo\u00a0k uvoln\u011bn\u00ed syrov\u00e1tky, kter\u00e9 je pova\u017eov\u00e1no za estetick\u00fd nedostatek.<\/p>\n<p>Reference:<\/p>\n<ol>\n<li>TAMIME, ROBINSON, 1999<\/li>\n<li>G\u00d6RNER, VAL\u00cdK, 2004; \u0160T\u00cdPKOV\u00c1, 2010<\/li>\n<li>Projekt PRV \u010d. 12\/015\/1310b\/652\/000224, n\u00e1zev \u201eZvy\u0161ov\u00e1n\u00ed kvality bioprodukce a zlep\u0161ov\u00e1n\u00ed odbytu prost\u0159ednictv\u00edm vzd\u011bl\u00e1v\u00e1n\u00ed ekozem\u011bd\u011blc\u016f\u201c<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>&nbsp; Jogurt je ml\u00e9ko fermentovan\u00e9 za p\u0159\u00edtomnosti ml\u00e9\u010dn\u00fdch bakteri\u00ed. N\u011bkter\u00e9 konkr\u00e9tn\u00ed druhy bakteri\u00ed zm\u011bn\u00ed \u010d\u00e1st lakt\u00f3zy na kyselinu ml\u00e9\u010dnou.<\/p>\n<\/div>","protected":false},"author":1,"featured_media":2627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[277,134,89,278],"class_list":["post-2625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stravovani","tag-jogurt","tag-lactobacillus","tag-probiotika","tag-streptococcus"],"views":3102,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/2625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2625"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/2625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/2627"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}