home Walls

Yogurt at home. What is the difference between a yogurt product and yogurt? What is the difference between yogurt and yogurt product

Yogurt(tour. Yogurt) is a fermented milk product that is prepared from natural milk by fermenting it with a bulgarian stick and thermophilic streptococcus. The lactose contained in milk is converted into lactic acid, and yogurt acquires its unique taste.

Most often, yogurt is made from cow's milk, but the Greeks, for example, make it from sheep's milk, which is more fat. This product is also made from goat's milk, in which case even those people who are allergic to cow's milk can enjoy yogurt.

Origin

Yogurt is over 1000 years old. One of the versions of its appearance says that Turkish nomads, traveling through the desert, transported milk in skins. Bacteria got into the liquid from the air, and the fermentation of the product began due to the heat. After a while, the travelers were surprised to find that the milk had curdled, turning into a thick, sour drink, which they called yogurt, which means “thick” in Turkish. But perhaps this is just a legend.

It is known for sure that in 1908 the Russian scientist I. Mechnikov discovered yogurt culture, and already in 1918 the Spaniard Isaac Carasso established the industrial production of yogurt, which was sold in clay pots only in pharmacies and strictly by prescription. The Spaniard named his enterprise in honor of his son - "Danone".

The nutritional value

Real, "live" yogurt contains many useful substances. It is especially rich in vitamins B2 and B12, as well as vitamin D. This fermented milk product is also rich in calcium, phosphorus and magnesium, which are necessary for the proper growth and development of children, as well as for maintaining the health of adults. In addition, yogurt is an excellent low-fat source of protein that protects against infections and improves digestion.

Application in cooking

Yogurt is delicious on its own, it can be eaten in its natural form or mixed with various fruits, muesli, honey or jam. You won't find a more delicious, healthy and nutritious breakfast. But the use of yogurt in cooking is not limited to this. Yogurt is often added in the manufacture of all kinds of desserts, often replacing cream with it, cakes with a reduced calorie content are made on its basis, various sauces for meat, fish and salads are prepared.

However, you need to remember that heat treatment kills beneficial bacteria in yogurt, so to add a creamy flavor to sauces, soups and stews, add yogurt to them after these dishes are ready.

Application in medicine and cosmetology

Regular consumption of yogurt normalizes metabolism, improves immunity, maintains acceptable cholesterol levels and neutralizes toxins. Yogurt restores health and increases life expectancy, reduces the manifestation of allergies, restores the functioning of the liver and pancreas. Eating yogurt is recommended for people suffering from colitis and gastritis, and it is especially useful for women over 45 who are at risk of bone thinning - osteoporosis. The high content of calcium in the product has a beneficial effect on the condition of the teeth.

In cosmetology, natural yogurt is one of the favorite products. Thanks to amino acids, it is a good moisturizer, lactic acid in its composition helps to exfoliate dead cells, vitamin C and B vitamins also have a beneficial effect on the condition of the skin and hair.

Contraindications

Natural yogurt is considered so safe that it is even included in the diet of infants. This is one of the first fermented milk products that children try. However, do not forget about the individual characteristics of each person: intolerance to the product itself or its components.

Interesting Facts
Natural yogurt is quite easy to prepare at home, for this
all you need is a special starter culture, milk fungus or any bio-product
from a grocery store or dairy. There are only a few rules. First, milk
should only be boiled. Secondly, it is necessary to add the starter to the liquid
temperature 38-40 degrees. Thirdly, during souring, a constant
temperature 40-45 degrees (you can cook in the oven or in a special yogurt maker). And fourthly,
the dishes in which yogurt will be prepared must be sterilized or scalded with boiling water.

Everyone knows that yogurt isa fermented milk product that contains beneficial microorganisms, vitamins and trace elements. At the same time, today there is a huge variety of yogurts on store shelves.

For example, Turkish yogurt and fruit-flavored yogurt are completely different types of yogurt, with different flavors and textures. In this article, we have selected 10 main types of yogurt that you should know about in order to choose exactly what is good for you.

1. Drinking yogurt with fruit additives

The most popular type of yogurt is delicious, low-calorie and healthy. Adults love it, kids love it. It can be a great snack or dessert, it can be used to make smoothies and milk shakes, or it can be used as a dressing for fruit salads. Fruit fillers with which yogurts are produced are very different: strawberries, peach, raspberries, blueberries, bananas and many others.

2. Yogurt without fillers

Yogurt without fillers is a very healthy drink that has a smooth texture and a mild taste without impurities. Such yogurt can be used as a regular fermented milk drink (for example, if you don’t like kefir and fermented baked milk, try yogurt without additives), in cooking (for baking, smoothies, desserts, and even for pickling barbecue), and for anything .

3. Yoghurts for kids

At first glance, yogurts for children do not differ from regular fruit yogurts, but this is only at first glance. First of all, children's dairy and sour-milk products differ in the way they are produced and packaged. In addition, it is desirable that fruit and vegetable fillers for children's yoghurts be "native" for Ukraine: blueberries, raspberries, apples, peaches, carrots, pumpkins. Banana is an exception, but this is only because it is very suitable for baby food. Instead of sugar, yogurts for children are prepared with fructose. It is important to remember that fruit and vegetable yogurt for children is recommended to be given no earlier than eight months of age.

4. Turkish yogurt

Turkish yogurt has a high solids content, resulting in a thick texture and a delicate creamy taste. Due to the high content of fat (10%) and protein (3.75%), the product has a high nutritional value. Turkish yogurt is prepared exclusively from ingredients of dairy origin, without thickeners and stabilizers. Turkish yogurt can be consumed on its own, combined with fruit and vegetable supplements, and as a dip or salad dressing.

5. Sourdough

Sourdough is a unique fermented milk product that contains a large number of beneficial bacteria (100 times more than in kefir). The sourdough can be plain, without additives, and sometimes with fruit and other fillers - such a sourdough can be an alternative to fruit drinking yogurts (if, for some reason, yogurts do not suit you). For a change, try a bran-and-grain sourdough starter or a high-milk protein sourdough starter that tastes good and is good for your health.

Yoghurt is a fermented milk product that is native to Bulgaria. Yogurt can be liquid, like kefir, and thick, like thick sour cream. The main difference from other dairy products is that yogurt contains lactic acid bacteria that can affect the environment in which they enter. Thus, the benefit of yogurt is that lactic acid bacteria maintain the balance of microflora in the intestines. The benefit of yogurt in violation of the microbial balance is that it helps to restore a healthy balance, eliminating dysbacteriosis.

The classic composition of yogurt, according to the international quality standard, contains Bulgarian bacterium and thermophilic streptococcus. It is live yogurt, in which lactic acid bacteria are present, that contains a lot of vitamins and other useful substances.

Currently, industrial production uses special starter cultures for yogurt, which include the following components:

Bifidobacteria;
Acidophilic bacillus.

Useful properties, composition and calorie content of yogurt

So, the main functions of this product, leading to positive changes in human health, due to the specific composition of yogurt:

1. Prevents the growth of putrefactive bacteria in the intestines;

2. Improves digestion and stomach function;

3. Promotes cleansing of the intestines from toxins, toxins and feces;

4. Promotes better absorption of food;

5. Destroys streptococci and staphylococci, typhoid bacillus;

6. Serves as a preventive measure against infectious diseases;

7. Increases immunity;

8. Facilitates the process of weight loss.

The quality of sourdough for yogurt is due to the presence of such substances in it:

1. Organic acids;

2. Saturated fatty acids;

3. Monosaccharides;

4. Disaccharides;

5. Macronutrients;

6. Trace elements.

Yogurt starter culture and its product, yogurt, are an ideal source of calcium. So, 2 cups of fruit yogurt contain half of the daily dose of this trace element for a child and about 30% of the daily dose for an adult.

In addition to the above, the unique benefit of yogurt is that it helps the body to better absorb vitamins and other nutrients that come from other foods.

Fruit yogurt is able to restore the intestinal microflora and block harmful substances from food, medicines and other sources with which a person has constant contact throughout his life.

Thanks to the addition of yogurt starter to milk, this product is much better and faster absorbed, especially by an adult organism. So, milk is digested by adults only by 30 - 32%, but fruit yogurt - by 90 - 92%. Regular consumption of yogurt promotes the speedy removal of toxins and waste products through the digestive tract and excretory organs (urine, feces, sweat).

Nutritional and caloric indicators of yogurt:

Carbohydrates - 8.5 g;
Proteins - 5 g;
Fats - 3.2 g;

The calorie content of yogurt with a fat content of 3.2% (basic fat content of milk) is 68 kcal per 100 g of product.

As for vitamins, the list of them in yogurt is very extensive:

Vitamin A;
Vitamin B1;
Vitamin B2;
Vitamin B3;
Vitamin B6;
Vitamin B12;
Vitamin C;
Vitamin PP;
Choline.

Minerals in yogurt:

Potassium;
Magnesium;
Calcium;
Sodium;
Sulfur;
Phosphorus;
Iron;
Zinc;
Fluorine;
Chlorine;
Manganese;
Chromium.

Thus, sourdough for yogurt is nothing more than a natural antibiotic.

The benefits of yogurt, whose calorie content is low, and the taste is very high, make it a favorite product of many. In almost every refrigerator today you can see fruit yogurts.

Making and using yogurt

For the production of the product, yogurt starters are used, which contain special types of bacteria. They are mixed with a milk base, fermented at a certain temperature, fillers are added and packaged - a liquid fruit yogurt is obtained. A thicker fruit yogurt is obtained when the milk base and starter cultures are mixed directly in the cups. In this case, a special stabilizer is also included in the composition of yogurt, giving it the necessary consistency. To increase the shelf life and calorie content of yogurt, it can be subjected to heat treatment, which undoubtedly affects the quality of the product - in this case, live bacteria die, and the composition of yogurt is disturbed. This is what factory-made yogurt looks like.

Making yogurt at home is very easy. In addition, in this case there is a 100% guarantee that the resulting yogurt will be natural in composition. There is an opportunity to vary its dietary properties: full-fat milk will provide a high calorie content of yogurt. By adding a portion of warm milk to natural yogurt starter, leaving it in a warm place or a thermos, you can get excellent homemade yogurt. A yogurt maker can make the process easier. It maintains the optimal temperature, which is necessary for the successful growth of beneficial bacteria from the starter for yogurt. The composition of yogurt and the benefits in this case cannot be compared with those products that are sold in the store.

Doctors recommend that everyone, without exception, eat fruit yoghurts daily. Just 2 cups of fruit yogurt per day provides the human body with everything it needs to produce interferon and other immune defense factors. The benefits of yogurt cannot be overestimated.

Low calorie yogurt makes it possible to lose weight and keep fit. The benefits of yogurt are especially important for people after antibiotic treatment, while following a diet. Lactic acid bacteria block toxins and other harmful substances that enter the body, preventing them from settling in the form of carcinogens.

Yogurt should be consumed to prevent the following diseases:

Dysbacteriosis;
Fungal infections;
Leukocytosis;
Cardiovascular diseases;
Hypertension;
Increasing the level of cholesterol in the blood;
lack of calcium;
Bacterial plaque (tongue, gums).

Candidiasis or thrush in women is nothing more than evidence of a violation of the normal microflora of the genital tract. Therefore, in the treatment of this disease, it is necessary to include yogurt in your diet.

From the age of 7 months, babies can begin to introduce this product, prepared at home with the help of a yogurt starter.

Contraindications and harm

The main reasons to stop eating natural live yogurt are:

Individual intolerance;
Doctor's prohibition (for example, increased acidity of the stomach).

The main health hazard is not natural fruit yogurt itself, but the possibility of choosing a low-quality product. Therefore, you need to purchase healthy yogurts with a shelf life of no more than 7 days, or cook it yourself at home. When buying a finished product, you need to carefully read the inscription on the package indicating the composition of the yogurt, paying attention to the presence of lactic acid bacteria and the absence of harmful food additives.

Yoghurt, a dairy product made from milk by heating and fermenting with special bacteria, has become world famous thanks to its popularization by food companies in recent decades. This delicacy did not always have the taste familiar to the modern buyer. Yogurt has been prepared by people for several thousand years and it is worth taking a closer look at this delicious dairy dessert.

Like many products that have come down to us from ancient times, yogurt has repeatedly changed its taste and has undergone name changes. In fact, yogurt can be called the oldest Indian dish made from milk, now called dahi. In ancient India, yogurt was a specialty. Not only is yogurt - a milk derivative - a product of sacred animals, but it is very useful in itself, and especially tasty in combination with fruits.

It is still unclear where yogurt first appeared. And the history of this dairy product has about 8 thousand years. The ancient books of the Jews contain references to food from milk, while in terms of the method of preparation, this is exactly like yogurt. In ancient Greece and Rome, yogurt was known as Thracian milk. The modern word yogurt is of Turkish origin. It stuck to the product after the Turks conquered Thrace, and "Thracian milk" won the love of the Turks. They called their favorite dish yogurt or yoghurt. The name "yogurt" settled in the Balkan region, which for a long time was under the rule of the Ottoman Empire, from where it got to other European countries and spread all over the world.

Different peoples had similar products, each had its own name, special taste and local peculiarities of making yogurt. Chekize, tarak, suzma, katyk, matsoni, leben, matsun, mesorad are the names of the same product. It is believed that the Thracian shepherds learned how to cook yogurt, who noticed that sometimes sour milk has an interesting taste, is stored longer and is better absorbed than fresh milk. The state of Thrace was located on the territory of modern western Turkey, and from ancient times it was inhabited by nomads, whose main food was dairy. Yogurt was a completely logical product for them, an analogue of Russian curdled milk.

There is a version that the yogurt recipe was brought to the Balkans by the ancestors of modern Bulgarians, who lived in the Volga steppes and practiced making yogurt. But if you take a closer look at dairy dishes in Central Asia and among nomadic peoples from Mongolia to the Crimea, you can understand that everyone had their own “yogurts”, which were called differently, but had very similar cooking recipes. In common, they can be considered a processing method in which milk is heated and a special starter is added, selected from the previous “batch” of yogurt. It is the sourdough that makes yogurt from milk. In some regions, yogurt sourdough was passed down from generation to generation, and the age of the culture could be calculated for centuries.

Yogurt would have remained a culinary exotic, a product of persistent enthusiasts or nomadic peoples living in the old way, if not for a few people who appreciated the beneficial properties of the product. First of all, this is a Bulgarian student Stamen Grigorov, who discovered and studied 2 types of bacteria - the basis of yogurt - and Professor Mechnikov, who personally recommended yogurt as a means of prolonging life. Another person managed to “hook” the whole world on yogurt. Isaac Carasso prepared a yogurt formulation for industrial production and in 1942 launched the first industrial yogurt production line. Many believe that with the "publication" the product lost more than it gained. Now in the minds of most, yogurt is a sweet dairy dessert with pieces of fruit. But such are the laws of the market - the product must be attractive, that is, according to the "norms" of life of the Western model, be sweet and attractively smell of something pleasant, preferably fruity. This is how similar products were born, differing only in a set of dyes, flavors and the number of “pieces of fruit”. By the way, I’ll give out a little secret - in many yogurts, instead of fruits, the pulp of an ordinary pumpkin is used, which is much cheaper than peaches and passion fruit, and modern chemistry can give a pumpkin any taste and color without any problems.

For the first time, the basis of yogurt was studied by a student of the medical faculty of the University of Geneva, Stamen Grigorov, in 1905. In 1907, the bacteria that makes yogurt from milk was named Lactobacillus bulgaricus, after Bulgaria and Streptococcus thermophilus. Professor Mechnikov, conducting parallel studies on the causes of longevity, determined that in Bulgaria the largest number of people over 100 years old (4 per 1000 people). And the reason was a special intestinal microflora. Lactic bacteria, which are part of yogurt, stop the processes of anaerobic fermentation in the intestines, which is considered one of the causes of aging. It turns out that all Bulgarian centenarians regularly cooked and ate yogurt, so beloved in Bulgaria. They did this so regularly that the bacteria contained in the yogurt were present in the body in a fair amount. Yoghurt bacteria stopped or completely excluded fermentation processes, cleansed the intestinal walls and thus helped the body keep itself in shape. Professor Mechnikov came to the conclusion that yogurt bacteria did not replace the natural self-cleaning process, but significantly helped it.
In addition to the use of yogurt, Mechnikov recommended limiting the consumption of meat, as the main source of self-poisoning with the remnants of hard-to-digest food.

But from theory to practice. There are two ways to get yogurt - buy it in a store and make it yourself. The first way is simple and accessible, the second requires patience, time and a few simple rules. Let's start with shops. There are two types of yogurt, the so-called "live" and "non-live". "Live" are distinguished by the fact that they do not heat up during the manufacturing process, that is, they are not pasteurized, and they do not contain preservatives. Live yoghurts are stored no more than 30 days. "Inanimate" or most industrial yogurts have no benefit, because. after the yogurt is cooked, it is subjected to heat treatment and preservatives are added to the composition. In such yogurt, only traces of beneficial Bulgarian bacteria remain, and all the benefits lie only in its proteins, fats and carbohydrates. The example of many Western countries, and especially the countries of North America, clearly shows what the excessive passion for industrial products that do not contain useful elements leads to. The main value of yogurt is in a live culture of bacteria that stop the growth of pathogenic bacteria, prevent the development of many diseases of the digestive system and normalize the intestinal microflora. You can go shopping and look out for the composition and shelf life of live yogurts, or you can make your own yogurt. It's not as difficult as it might seem.

To prepare yogurt, you will need milk (whole, at least 6% fat or at least 3.2%), sourdough and a day of time. Try with a small amount: 500 ml of milk and a couple of tablespoons of "sourdough yogurt" or 200 ml of milk and 1 tbsp. a spoonful of leaven. Yes, you will also need containers for pouring finished yogurt, since it is inconvenient to eat from a large container. So get your containers ready. It can be, for example, small glass jars or plastic ones from store-bought yogurts. Rinse them thoroughly, the jars should not contain other bacteria (it is enough to rinse with tap water, the chlorine contained in the water will kill all bacteria). As a first starter, you can take one jar of industrial yoghurt with a live culture (with a shelf life of no more than 30 days). Try to find yogurt without dyes - they are useless. After that, the milk must be heated. About 40 degrees will be enough. If you doubt the quality of milk, then heat it up to 60-65 degrees and cool it to a warm state. After that, add the starter to the milk, mix and put in a warm place for about 12 hours. You can wrap it in a blanket, put it closer to the radiator, or come up with another way to keep warm. If you want to speed up the process, then pour the milk with the sourdough into a flat dish, such as a glass baking sheet, place it in an even larger baking sheet in hot water and pour hot water from time to time. But such an express method takes away attention, you have to be close to cooking, and this is not suitable for everyone. The usual mode with 12 hours is enough - the yogurt prepares itself. After the required amount of time, mix the resulting mass and pour into jars. You can add some sugar, fruits or berries to each jar. Put the yogurt in the refrigerator and you can eat it after a couple of hours. Yes, a very important detail. Before pouring, pour one jar of yogurt without additives and sugar for the next time - this will be your next starter. Select each time a new portion of the sourdough, and after a while you will form your own culture, and fresh and tasty yogurt will always be in the refrigerator. As you can see, the whole process takes about 15 minutes at most, and the money saved on industrial yogurt can be spent, for example, on goat's milk, from which the ancient Thracians prepared yogurt. Perhaps you will like the specific taste of such yogurt, but I hope you already know that goat's milk is several times healthier than cow's.

Encyclopedic YouTube

1 / 1

✪ How to make yogurt at home without sourdough - recipe

Subtitles

Yogurt or dairy product

Real yogurt consists of natural milk and starter cultures containing cultures of the bulgarian stick and thermophilic streptococcus, however, in different countries of the world, the composition of yogurt is more or less strict.

Yoghurt is a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus
Federal Law of the Russian Federation of June 12, 2008 N 88-FZ "Technical Regulations for Milk and Dairy Products"

According to this law, "Russian" yogurt may contain other ingredients, including milk powder, but must contain sourdough in strictly defined quantities of two cultures.

closest [ ] in terms of taste and composition to the Bulgarian "sour milk" Russian fermented milk product with an undisturbed clot is produced in the city of Uglich, Yaroslavl region and is called "ugurt" after the place of production.

On an industrial scale, the largest amount of yogurt in the world is produced in Finland (37%), followed by Estonia (19%), France and Germany (13% each, data for the first quarter of 2012) .

Organoleptic indicators

Name of indicator	Characteristic
Appearance and texture	Homogeneous, moderately viscous. When adding stabilizers - jelly-like or creamy. When using flavoring food additives - with the presence of their inclusions.
Taste and smell	Sour-milk, without foreign flavors and odors. When made with sugar or sweetener, moderately sweet. When produced with flavoring food additives and flavoring agents - with the appropriate taste and aroma of the introduced component.
Color	Milky white, uniform throughout the mass. When produced with flavoring food additives and food colorings - due to the color of the added ingredient.

physical and chemical indicators

Name of indicator	Norm
Mass fraction of fat,%
dairy low-fat	no more than 0.1
low fat milk	0.3 to 1.0
milk bold	1.0 to 2.5
milk classic	from 2.7 to 4.5
milk cream	4.7 to 7.0
creamy milk	7.0 to 9.5
creamy	at least 10.0
Mass fraction of milk protein, % not less than
for yoghurt without fillers	3,2
for fruit (vegetable) yogurt	2,8
Mass fraction of dry fat-free milk substances, % not less than
for yoghurt without fillers	9,5
for fruit (vegetable) yogurt	8,5
Mass fraction of sucrose and total sugar in terms of invert sugar	It is set in the technical documentation for a specific name of yogurt produced with sugar and (or) fruit and berry fillers
Mass fraction of vitamins,%	It is set in the technical documentation for a specific name of fortified yogurt
Acidity, °T	from 75 to 140
Phosphatase	missing
Factory outlet temperature, °C	4±2

microbiological indicators

Name of indicator	Norm
The number of lactic acid microorganisms (Str. thermophylus and Lactobacterium bulgaricum), in 1 g of the product at the end of the product's shelf life, CFU, not less than	10 7 (\displaystyle 10^(7))
The number of bifidobacteria (Bifidobacterium), in 1 g of the product at the end of the product's shelf life, CFU, not less than
The number of bacteria of lactic acidophilus bacillus (Lactobacillus acidophilus), in 1 g of the product at the end of the product's shelf life, CFU, not less than	10 6 (\displaystyle 10^(6))

History of yogurt

The Scythians and related nomadic peoples have long carried milk in wineskins on the backs of horses and donkeys. Bacteria got into the product from air and wool, fermentation took place in the heat, and constant shaking completed the job, turning the milk into a thick sour drink that did not spoil for a long time and at the same time retained all its beneficial properties.

According to one version, the first who began to make a product resembling yogurt were the ancient Thracians. They bred sheep and noticed that sour milk lasted longer than fresh milk, and they mixed the fresh milk with sourdough starter, thereby obtaining the first yogurt.

According to another version, the ancient Bulgars were the first. First they made a drink koumiss from horse milk. Subsequently, when they settled on the Balkan Peninsula and created the First Bulgarian Kingdom, they began to breed sheep and make yogurt from sheep's milk.

In Europe, yogurt gained some fame in connection with the illness of the stomach of King Louis XI. The king could not be cured in any way, and a certain doctor from Constantinople helped him, who brought him Balkan yogurt. . In gratitude, the French king spread the word about the food that saved his life.

The microflora of Bulgarian yogurt was first studied by a Bulgarian medical student Stamen Grigorov at the department of prof. Massol at the University of Geneva. In 1905 he described it as consisting of one rod-shaped and one spherical lactic acid bacterium.

In 1907, the rod-shaped bacterium was named Lactobacillus bulgaricus in honor of Bulgaria, in which it was first discovered and used, and spherical - Streptococcus thermophilus.

In Europe, yogurt became popular in the first half of the 20th century thanks to active marketing by Danone.

More information about yogurt

In the 1900s, I. I. Mechnikov advocated for the consumption of lactic acid products (especially yogurt) as a means of suppressing anaerobic fermentation in the gastrointestinal tract: introduce lactic acid bacteria into the body. Since these bacteria are able to acclimatize in the human intestinal canal, finding substances containing sugar for nutrition, they can produce disinfecting substances and serve the benefit of the organism in which they live.

Yoghurt is used as the basis for the traditional Bulgarian cold soup tarator.

Icelandic yogurt "Skyr" is similar in texture to soft cheese.

They also make soy yogurt - yofu.

A kitchen appliance for making yogurt at home is called " yogurt maker».

Package

Now yogurt is usually packaged in plastic cups covered with foil. Often these cups are combined into easily broken blocks of 4 (rarely 6 or more) cups. Previously, yogurt was packaged in glass bottles and sold in pharmacies. Plastic bottles are also used for packaging yogurt.

In all of the above types of packaging, yogurt should be stored at a temperature of + 2 ... + 4ºС (in the refrigerator).