John Myers
Natural yoghurt is considered by many to be a natural product. However, it is often not only the basic ingredients milk and lactic acid bacteria that are used in production but also additives such as milk powder. There are also big differences in the taste and consistency of natural yoghurt.
Yogurt: production and ingredients
Lactic acid bacteria are crucial for the production of yoghurt: If you add them to the milk and keep it sufficiently warm, the bacteria convert the milk sugar (lactose) into lactic acid (lactate). This lowers the pH value in the milk: the protein coagulates, and yoghurt is produced. Lactic acid is a natural preservative that gives the yoghurt a long shelf life. The milk number printed on the yoghurt can be used to find out which company produced it: each number is assigned to a so-called dairy product company.
The bacteria used have an influence on the taste of the natural yoghurt. You decide whether the yoghurt tastes mild or sour. The standard types are specified in the Milk Products Ordinance: For example, “mild” yoghurt must not contain the bacteria Lactobacillus bulgaricus but must be made from yoghurt bacteria that taste less sour.
Milk powder increases lactose content
People with lactose intolerance often tolerate yoghurt because the lactic acid bacteria break down the lactose almost completely. However, adding milk powder increases the milk sugar (lactose) content in the yoghurt. According to the Milk Products Ordinance, the addition of milk powder does not have to be declared on the list of ingredients, since milk powder is considered a milk component.
Genetic engineering in natural yoghurt
Genetic engineering in dairy products is an important issue for many consumers. It is mainly about the feed of the cows: if the animals are given concentrated feed, the commonly used ingredients corn, rapeseed meal and soy can come from genetically modified plants. Many manufacturers of natural yoghurt declare their products with statements such as “without genetic engineering”.
It has not been conclusively clarified scientifically whether modified gene components of the feed actually end up in the milk. There are isolated studies that have been able to detect gene fragments from modified maize and soy in the cells of the animals and also in the milk.
Milk powder and genetic engineering in natural yoghurt
In a random sample, Markt bought natural yoghurt from Ja! (Rewe), Milsani (Aldi), Milbona (Lidl), Alnatura, Landliebe and Weihenstephan. The price for 500 grams is between 0.45 and 1.29 euros.
According to their own statements, Weihenstephan, Aldi, Lidl and Landliebe do not add milk powder to their natural yoghurt. We relies on the recipe secret. When asked by Markt, Alnatura stated that it added skimmed milk powder to the yoghurt “to maintain the consistency and to prevent liquid from settling”. Alnatura states the milk powder on the list of ingredients.
At the request of the market Aldi, Alnatura, Landliebe, Lidl and Rewe declared that they did not use genetic engineering in natural yoghurt. Weihenstephan has not yet made a statement (as of October 19, 2018).
