{"id":541,"date":"2018-12-03T13:46:09","date_gmt":"2018-12-03T12:46:09","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2018\/12\/03\/zname-i-mene-zname-kysane-mlecne-vyrobky\/"},"modified":"2024-11-07T13:57:16","modified_gmt":"2024-11-07T12:57:16","slug":"zname-i-mene-zname-kysane-mlecne-vyrobky","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/zname-i-mene-zname-kysane-mlecne-vyrobky\/","title":{"rendered":"Zn\u00e1m\u00e9 i m\u00e9n\u011b zn\u00e1m\u00e9 kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky"},"content":{"rendered":"<p><span style=\"color: #003399\">Zn\u00e1m\u00e9 i m\u00e9n\u011b zn\u00e1m\u00e9 druhy kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.<\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/kysane%20produkty.jpg\" alt=\"kysane produkty\" width=\"155\" height=\"85\" \/><\/strong><\/p>\n<p>Zakysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky se li\u0161\u00ed druhem pou\u017eit\u00fdch mikroorganizm\u016f, konzistenc\u00ed a tu\u010dnost\u00ed. Jejich z\u00e1kladem je ml\u00e9ko, podm\u00e1sl\u00ed a smetana \u010di jejich kombinace a \u017eiv\u00e9 bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed. Ty se p\u0159id\u00e1vaj\u00ed do zah\u0159\u00e1t\u00e9 suroviny a zp\u016fsob\u00ed jej\u00ed zakysnut\u00ed. D\u00e1le u\u017e se nesm\u00ed tepeln\u011b upravovat.<\/p>\n<p>Mezi celosv\u011btov\u011b nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky pat\u0159\u00ed bezesporu <strong>jogurty<\/strong>. Vyr\u00e1b\u011bj\u00ed se p\u0159id\u00e1n\u00edm jogurtov\u00e9 kultury do ml\u00e9ka. Jsou b\u00edl\u00e9 (do p\u0159\u00edrodn\u00edch neochucen\u00fdch se nesm\u00ed p\u0159id\u00e1vat barviva a stabiliz\u00e1tory) nebo r\u016fzn\u011b ochucen\u00e9, pevn\u00e9, kr\u00e9mov\u00e9 \u010di tekut\u00e9 konzistence, tu\u010dn\u00e9, polotu\u010dn\u00e9 i \u201elight\u201c (s velmi n\u00edzk\u00fdm % tuku).<\/p>\n<p>U n\u011bkter\u00fdch jogurt\u016f se na povrchu tvo\u0159\u00ed zeleno\u017elut\u00e1 tekutina. Je to syrov\u00e1tka a tvo\u0159\u00ed se jen u klasick\u00fdch jogurt\u016f, vyroben\u00fdch pouze z ml\u00e9ka a jogurtov\u00fdch bakteri\u00ed, kter\u00e9 zakys\u00e1vaj\u00ed a\u017e v obalu. Ty jsou krom\u011b toho tak\u00e9 v\u00edce nakysl\u00e9 a maj\u00ed pevn\u011bj\u0161\u00ed <span class='tooltipsall tooltipsincontent classtoolTips180'>konzistenci<\/span> ne\u017e jemn\u011bj\u0161\u00ed jogurty zahu\u0161t\u011bn\u00e9 \u0161krobem nebo \u017eelatinou. U nich syrov\u00e1tku nenajdete, zahu\u0161\u0165ovadla br\u00e1n\u00ed jej\u00edmu uvol\u0148ov\u00e1n\u00ed. Syrov\u00e1tku neodstra\u0148ujte, je bohat\u00e1 na v\u00e1pn\u00edk a ve vod\u011b rozpustn\u00e9 vitaminy B1, B2, B6 a B12. Rad\u011bji ji vypijte nebo prom\u00edchejte s jogurtem.<\/p>\n<p><strong>Jogurtov\u00e9 n\u00e1poje<\/strong> jsou vlastn\u011b jogurty v tekut\u00e9m stavu vhodn\u00e9 k pit\u00ed a mohou b\u00fdt ochuceny r\u016fzn\u00fdmi p\u0159\u00edchut\u011bmi. V\u00fdrobci je \u010dasto zna\u010d\u00ed jako jogurtov\u00fd n\u00e1poj, jogurtov\u00e9 ml\u00e9ko nebo jogurtov\u00fd drink. Aby mohl n\u00e9st ozna\u010den\u00ed \u201ejogurtov\u00fd\u201c, mus\u00ed alespo\u0148 polovinu tvo\u0159it jogurt. Stejn\u011b tak ml\u00e9\u010dn\u00fd n\u00e1poj mus\u00ed obsahovat minim\u00e1ln\u011b pades\u00e1t procent ml\u00e9ka nebo syrov\u00e1tky.<\/p>\n<p><strong>Acidofiln\u00ed ml\u00e9ko<\/strong> je zakys\u00e1v\u00e1no bakteri\u00e1ln\u00ed kulturou Lactobacillus acidophilus a m\u00e1 velmi p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na zdrav\u00ed. Samotn\u00e9 prokysan\u00e9 ml\u00e9ko je v\u0161ak velmi kysel\u00e9 a proto se po prokys\u00e1n\u00ed m\u00edch\u00e1 v pom\u011bru 1:9 s plnotu\u010dn\u00fdm ml\u00e9kem, kter\u00e9 bylo zakys\u00e1no smetanov\u00fdm z\u00e1kysem.<\/p>\n<p>Podm\u00e1sl\u00ed je vedlej\u0161\u00ed produkt, kter\u00fd vznik\u00e1 p\u0159i v\u00fdrob\u011b m\u00e1sla. Vyu\u017e\u00edv\u00e1 se hlavn\u011b jako sou\u010d\u00e1st krmn\u00fdch sm\u011bs\u00ed, mal\u00e1 \u010d\u00e1st tak\u00e9 v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu. Po p\u0159id\u00e1n\u00ed smetanov\u00e9ho z\u00e1kysu vznik\u00e1 chutn\u00e9 <strong>kysan\u00e9 (\u0161lehan\u00e9) podm\u00e1sl\u00ed<\/strong> s obsahem tuku 1 %.<\/p>\n<p><strong>Alma<\/strong> je kysan\u00fd ml\u00e9\u010dn\u00fd v\u00fdrobek s vy\u0161\u0161\u00edm obsahem b\u00edlkovin. Ml\u00e9ko se zakys\u00e1 smetanovou kulturou a n\u00e1sledn\u011b je do n\u011bj p\u0159id\u00e1no sy\u0159idlo, aby do\u0161lo ke sra\u017een\u00ed ml\u00e9\u010dn\u00e9 b\u00edlkoviny na pevnou sra\u017eeninu. Potom se odstran\u00ed \u010d\u00e1st syrov\u00e1tky, co\u017e je \u017elutozelen\u00e1 tekutina, kter\u00e1 zbude po sra\u017een\u00ed ml\u00e9ka. V\u00fdsledn\u00e1 s\u00fd\u0159enina se rozm\u00edch\u00e1 a pln\u00ed do p\u0159\u00edslu\u0161n\u00fdch obal\u016f. Podobnou technologi\u00ed se ji\u017e tradi\u010dn\u011b v seversk\u00fdch zem\u00edch vyr\u00e1b\u00ed <strong>Laktofil<\/strong> (\u0160v\u00e9dsko) \u010di <strong>Ymer<\/strong> (D\u00e1nsko).<\/p>\n<p><strong>Macun<\/strong> (v Turecku naz\u00fdvan\u00fd Mazun, v Gruzii Maconi) se vyr\u00e1b\u00ed v oblastech kolem Kavkazu z kravsk\u00e9ho nebo buvol\u00edho ml\u00e9ka. Je vyr\u00e1b\u011bn\u00fd tak, \u017ee se do ml\u00e9ka p\u0159idaj\u00ed ml\u00e9\u010dn\u00ed streptokoci a laktobacily (jin\u00ed ne\u017e kte\u0159\u00ed se pou\u017e\u00edvaj\u00ed v jogurtov\u00e9m z\u00e1kysu). Kone\u010dn\u00fd v\u00fdrobek je hust\u00fd a kr\u00e9mov\u00fd s velmi p\u0159\u00edzniv\u00fdmi \u00fa\u010dinky na zdrav\u00ed.<\/p>\n<p>Mezi kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky, do kter\u00fdch se krom\u011b bakteri\u00ed ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed p\u0159id\u00e1vaj\u00ed tak\u00e9 kvasinky, pat\u0159\u00ed nap\u0159\u00edklad kef\u00edr a kumys. <strong>Kef\u00edr<\/strong> poch\u00e1z\u00ed z oblasti kolem Kavkazu, je v\u0161ak roz\u0161\u00ed\u0159en mnohem d\u00e1l, a\u017e na d\u00e1ln\u00fd v\u00fdchod. <strong>Kumys<\/strong> poch\u00e1z\u00ed z Asie a je vyroben z kobyl\u00edho ml\u00e9ka.<\/p>\n<p>Na Slovensku se kva\u0161en\u00edm syrov\u00e1tky z ov\u010d\u00edho ml\u00e9ka vyr\u00e1b\u00ed <strong>\u017din\u010dica<\/strong>, v Rusku je obl\u00edben\u00fdm kysan\u00fdm v\u00fdrobkem <strong>Prostokva\u0161a<\/strong>, na Ukrajin\u011b <strong>Rja\u017eenka <\/strong>(ukrajinsk\u00e9 kysan\u00e9 ml\u00e9ko kr\u00e9mov\u00e9 barvy). Obm\u011bna rja\u017eenky je <strong>Varenec<\/strong>.<\/p>\n<p>\u00a0<\/p>\n<p><\/strong><\/p>\n<p>\u00a0<\/p>\n<p><strong><span><em>Pou\u017eit\u00e1 literatura<\/em><\/span><\/strong><\/p>\n<p><span><em>Sukov\u00e1 I. Kysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky na rusk\u00e9m trhu. <\/em><\/span><a href=\"http:\/\/www.agronavigator.cz\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>Agronavigator<\/em><\/span><\/a><span><em> 2005.<br \/>Barto\u0161ov\u00e1 L. \u00da\u010dinky \u017eiv\u00fdch bakteri\u00ed v potravin\u00e1ch. <\/em><\/span><a href=\"http:\/\/www.szpi.cz\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>SZPI<\/em><\/span><\/a><span><em> 2009.<br \/>Ingr\u00a0 I. Zpracov\u00e1n\u00ed zem\u011bd\u011blsk\u00fdch produkt\u016f. Mendlova zem\u011bd\u011blsk\u00e1 a lesnick\u00e1 universita, Brno 1997; 183-187.<\/em><\/span><\/p>\n<p><strong>\u00a0<\/strong>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips180','Konzistence = soudr\u017enost, pevnost, hutnost.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Zn\u00e1m\u00e9 i m\u00e9n\u011b zn\u00e1m\u00e9 druhy kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.<\/p>\n<p>Zakysan\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky se li\u0161\u00ed druhem pou\u017eit\u00fdch mikroorganizm\u016f, konzistenc\u00ed a tu\u010dnost\u00ed. Jejich z\u00e1kladem je ml\u00e9ko, podm\u00e1sl\u00ed a smetana \u010di jejich kombinace a \u017eiv\u00e9 bakterie ml\u00e9\u010dn\u00e9ho kys\u00e1n\u00ed. Ty se p\u0159id\u00e1vaj\u00ed do zah\u0159\u00e1t\u00e9 suroviny a zp\u016fsob\u00ed jej\u00ed zakysnut\u00ed. D\u00e1le u\u017e se nesm\u00ed tepeln\u011b upravovat.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-541","post","type-post","status-publish","format-standard","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=541"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/541\/revisions"}],"predecessor-version":[{"id":1046,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/541\/revisions\/1046"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}