{"id":639,"date":"2010-11-20T10:20:34","date_gmt":"2010-11-20T09:20:34","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/11\/20\/150\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"150","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/150\/","title":{"rendered":"Jogurty a jejich druhy"},"content":{"rendered":"

O jogurtech – v\u00fdroba, druhy a slo\u017een\u00ed.<\/span><\/p>\n

\u00a0\"jak<\/strong><\/p>\n

Co je jogurt?<\/strong><\/p>\n

Jako jogurt se sm\u00ed ozna\u010dovat pouze takov\u00fd kysan\u00fd ml\u00e9\u010dn\u00fd v\u00fdrobek, je\u017e se vyr\u00e1b\u00ed prokys\u00e1n\u00edm ml\u00e9ka, smetany nebo podm\u00e1sl\u00ed \u010di jejich sm\u011bs\u00ed takzvanou \u201e\u010distou jogurtovou kulturou\u201c, co\u017e je sm\u011bs dvou druh\u016f bakteri\u00ed, konkr\u00e9tn\u011b Streptococcus thermophillus <\/em>a Lactobacillus bulgaricus <\/em>ve vhodn\u00e9m pom\u011bru. Tak vznikne b\u00edl\u00fd jogurt, kter\u00fd je z\u00e1kladem pro v\u00fdrobu dal\u0161\u00edch poddruh\u016f jogurt\u016f, kter\u00e9 mohou obsahovat dal\u0161\u00ed ingredience v\u010detn\u011b r\u016fzn\u00fdch zahu\u0161\u0165ovadel.<\/p>\n

V\u00fdroba jogurtu m\u016f\u017ee b\u00fdt:<\/strong><\/p>\n

    \n
  1. klasick\u00e1 <\/strong>\u2013 ml\u00e9ko prokys\u00e1v\u00e1 p\u0159\u00edmo ve spot\u0159ebitelsk\u00e9m obalu (skleni\u010dka, kel\u00edmek);<\/li>\n
  2. tankov\u00e1 <\/strong>\u2013 prokys\u00e1n\u00ed prob\u00edh\u00e1 ve velk\u00e9 n\u00e1dr\u017ei (tanku), a a\u017e n\u00e1sledn\u011b se jogurt prom\u00edch\u00e1, ochlad\u00ed a st\u00e1\u010d\u00ed do spot\u0159ebitelsk\u00fdch balen\u00ed.<\/li>\n<\/ol>\n

    Klasick\u00e1 v\u00fdroba je o mnoho technicky n\u00e1ro\u010dn\u011bj\u0161\u00ed, tud\u00ed\u017e je v\u011bt\u0161ina jogurt\u016f na trhu vyr\u00e1b\u011bna metodou tankovou. Tradi\u010dn\u011b vyr\u00e1b\u011bn\u00fd jogurt je kyselej\u0161\u00ed a nem\u00e1 kr\u00e9movou konzistenci<\/span>, na kterou jsme u mnoh\u00fdch jogurt\u016f zvykl\u00ed. Jeho konzistence je pevn\u00e1 a tuh\u00e1, m\u016f\u017ee se z n\u011bj uvol\u0148ovat syrov\u00e1tka<\/a>. Klasick\u00e9 jogurty nejsou pro v\u0161echny konzumenty senzoricky p\u0159ijateln\u00e9, a proto se do nich p\u0159id\u00e1vaj\u00ed zahu\u0161\u0165ovadla. Mnohdy se jedn\u00e1 i o dob\u0159e promy\u0161len\u00fd obchodn\u00ed tah, kdy je ml\u00e9ko, jako\u017eto dra\u017e\u0161\u00ed, ale v\u00fd\u017eivov\u011b hodnotn\u00e1 surovina, \u010d\u00e1ste\u010dn\u011b nahrazeno surovinou levnou, s malou v\u00fd\u017eivovou hodnotou (\u0161krob, \u017eelatina).\u00a0<\/p>\n

    P\u0159i v\u00fdrob\u011b jogurtu z nezahu\u0161t\u011bn\u00e9ho ml\u00e9ka vznik\u00e1 jogurt tekut\u00e9 konzistence \u010di jogurtov\u00e9 ml\u00e9ko, pro z\u00edsk\u00e1n\u00ed klasicky vyr\u00e1b\u011bn\u00e9ho hust\u0161\u00edho jogurtu se k zahu\u0161t\u011bn\u00ed pou\u017e\u00edv\u00e1 su\u0161en\u00e9 ml\u00e9ko.<\/p>\n

    D\u016fle\u017eit\u00e9 je, \u017ee ve v\u00fdrobku ozna\u010den\u00e9m jako jogurt mus\u00ed b\u00fdt po celou dobu jeho pou\u017eitelnosti p\u0159\u00edtomny \u017eiv\u00e9 bakterie ve stanoven\u00e9m mno\u017estv\u00ed.<\/p>\n

    \u00a0<\/p>\n

    Co u\u017e nen\u00ed jogurt?<\/strong><\/p>\n

    Pokud se ji\u017e hotov\u00fd jogurt tepeln\u011b o\u0161et\u0159\u00ed termizac\u00ed<\/span>, aby se tak prodlou\u017eila jeho trvanlivost, nelze takov\u00fd v\u00fdrobek nad\u00e1le ozna\u010dovat jako jogurt, ale nap\u0159\u00edklad jako jogurtov\u00fd dezert. Jogurt toti\u017e mus\u00ed obsahovat ur\u010dit\u00e9 mno\u017estv\u00ed \u017eiv\u00fdch bakteri\u00ed, ale ty jsou po tepeln\u00e9 \u00faprav\u011b usmrceny. Ze stejn\u00e9ho d\u016fvodu jogurty nesm\u00ed obsahovat konzervanty, nebo\u0165 by p\u0159i jejich pou\u017eit\u00ed tak\u00e9 do\u0161lo k usmrcen\u00ed jogurtov\u00fdch bakteri\u00ed. V\u00fdrobky, jejich\u017e objem se zvy\u0161uje na\u0161leh\u00e1va\u010di a stabiliz\u00e1tory, se mohou naz\u00fdvat nap\u0159. jogurtov\u00e1 p\u011bna, ale nikoli jogurt, proto\u017ee spr\u00e1vn\u011b by jogurt nem\u011bl obsahovat p\u0159\u00eddatn\u00e9 l\u00e1tky <\/a>(aditiva). Aby se v\u00fdrobek mohl py\u0161nit p\u0159\u00edzviskem \u201ejogurtov\u00fd\u201c, mus\u00ed obsahovat minim\u00e1ln\u011b 50 % jogurtu.<\/p>\n

    \u00a0<\/p>\n

    Jak\u00e9 jsou druhy jogurt\u016f?<\/strong><\/p>\n

    B\u00edl\u00fd jogurt: <\/strong>obsahuje pouze ml\u00e9ko a \u010distou jogurtovou kulturu, z b\u00edl\u00e9ho jogurtu se p\u0159\u00eddavkem dal\u0161\u00edch ingredienc\u00ed z\u00edsk\u00e1vaj\u00ed dal\u0161\u00ed druhy.<\/p>\n

    Ochucen\u00e9 jogurty:<\/strong> ovocn\u00e9 jogurty se dopl\u0148uj\u00ed sirupem, d\u017eemem \u010di marmel\u00e1dou, v nab\u00eddce jsou i jogurty \u010dokol\u00e1dov\u00e9, s nug\u00e1tem, medem, o\u0159echy, cere\u00e1liemi, se zeleninou \u010di dal\u0161\u00edmi p\u0159\u00edsadami.<\/p>\n

    Dle obsahu tuku rozezn\u00e1v\u00e1me jogurty:<\/strong> n\u00edzkotu\u010dn\u00e9 s obsahem tuku do 0,5 %, jogurty se sn\u00ed\u017een\u00fdm obsahem tuku (0,5 \u2013 3 % tuku), klasick\u00e9 jogurty (v\u00edce ne\u017e 3 % tuku) a smetanov\u00e9 jogurty, do kter\u00fdch se p\u0159id\u00e1v\u00e1 smetana, obsahuj\u00ed nad 10 % tuku.<\/p>\n

    Dle konzistence <\/strong>bychom mohli jogurty rozd\u011blit na ty, kter\u00e9 maj\u00ed podobu n\u00e1poje, na kr\u00e9movit\u00e9 jogurty a jogurty s pevnou konzistenc\u00ed.<\/p>\n

    Speci\u00e1ln\u00ed druhy jogurt\u016f:<\/strong><\/p>\n