{"id":590,"date":"2019-12-26T10:22:57","date_gmt":"2019-12-26T02:22:57","guid":{"rendered":"https:\/\/yogurt-machines.com\/?p=590"},"modified":"2019-12-26T10:23:00","modified_gmt":"2019-12-26T02:23:00","slug":"the-strategy-to-buy-yogurt","status":"publish","type":"post","link":"https:\/\/yogurt-machines.com\/tr\/the-strategy-to-buy-yogurt\/","title":{"rendered":"Yo\u011furt sat\u0131n alma stratejisi"},"content":{"rendered":"
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4.5\/5 - (7 oy) <\/div> <\/div>

Herkes yo\u011furdun sa\u011fl\u0131\u011f\u0131m\u0131z i\u00e7in iyi oldu\u011funu bilir, teorik olarak s\u00fcte k\u0131yasla yo\u011furt daha geli\u015fmi\u015ftir ve profesyonel yo\u011furt i\u015fleme hatt\u0131<\/strong> taraf\u0131ndan \u00fcretilir. Bu arada, yo\u011furt s\u00fcttekinden daha fazla kalsiyum, protein, A vitamini ve B vitamini i\u00e7erir. Hepimizin bildi\u011fi gibi, s\u00fcpermarkette listelenen bir\u00e7ok farkl\u0131 yo\u011furt t\u00fcr\u00fc vard\u0131r, hangisini se\u00e7ece\u011fiz? Bug\u00fcn referans olarak size baz\u0131 stratejiler listeleyece\u011fim.<\/p>

\"\"
Yo\u011furt<\/figcaption><\/figure>

\u00d6ncelikle s\u00fct ile yo\u011furt aras\u0131ndaki farka bakal\u0131m!<\/p>

S\u00fct vs yo\u011furt<\/h2>

Daha kolay emilim<\/h3>

Yo\u011furt laktik asit bakterileri ile fermente edilir ve yakla\u015f\u0131k 20% laktoz ve protein k\u00fc\u00e7\u00fck molek\u00fcllere par\u00e7alan\u0131r, b\u00f6ylece yo\u011furdun emilmesi daha kolay olur.<\/p>

Kalsiyum takviyesine y\u00f6nelik daha etkili<\/h3>

Fermantasyon s\u0131ras\u0131nda laktoz laktik asite d\u00f6n\u00fc\u015f\u00fcr ve proteolizle \u00fcretilen peptitler kalsiyum emilimini destekleyebilir. Yani kalsiyum takviyesi a\u00e7\u0131s\u0131ndan yo\u011furt s\u00fctten de daha verimlidir.<\/p>

Aktif bakteriler ba\u011f\u0131rsa\u011fa faydal\u0131d\u0131r<\/h3>

Aktif bakteriler, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta yo\u011furt yaparken ba\u011f\u0131rsak hareketlili\u011fine yard\u0131mc\u0131 olabilir, mide-ba\u011f\u0131rsak fonksiyonunu iyile\u015ftirebilir ve ba\u011f\u0131rsak hastal\u0131klar\u0131n\u0131 \u00f6nleyebilir. Ancak normal s\u0131cakl\u0131ktaki yo\u011furt iki kez \u0131s\u0131l i\u015fleme tabi tutulur ve aktif bakteriler \u00f6ld\u00fcr\u00fcl\u00fcr. Ancak oda s\u0131cakl\u0131\u011f\u0131ndaki yo\u011furtta insan v\u00fccudunun ihtiya\u00e7 duydu\u011fu bir\u00e7ok besin maddesi de bulunmaktad\u0131r.<\/p>

\u0130\u00e7tikten sonra mide \u015fi\u015fmez<\/h3>

Yo\u011furdun \u00e7i\u011f s\u00fct\u00fcn kalitesi a\u00e7\u0131s\u0131ndan y\u00fcksek gereksinimleri vard\u0131r. Antibiyotikli s\u00fct yo\u011furt yapamaz, bu da yo\u011furt i\u00e7in yaln\u0131zca y\u00fcksek kaliteli s\u00fct\u00fcn kullan\u0131labilece\u011fi anlam\u0131na gelir.<\/p>

Genel olarak, 150 graml\u0131k bir bardak yo\u011furt, 10 ya\u015f\u0131n alt\u0131ndaki bir \u00e7ocu\u011fun g\u00fcnl\u00fck ihtiya\u00e7 duydu\u011fu kalsiyumun 1\/3'\u00fcn\u00fc kar\u015f\u0131layabilir.<\/p>

\"\"
Yo\u011furt<\/figcaption><\/figure>

\u0130yi bir kase yo\u011furt nas\u0131l se\u00e7ilir?<\/h2>

saf yo\u011furt vs aromal\u0131 yo\u011furt<\/h3>

Saf yo\u011furdun bile\u015fenleri s\u00fct, \u015feker ve fermantasyon bakterileridir ve aromal\u0131 yo\u011furt pektin, agar, jelatin, ni\u015fasta, peynir alt\u0131 suyu protein tozu, yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, krema, meyve suyu, meyve gran\u00fclleri, malt, \u00e7e\u015fitli tah\u0131llar vb. i\u00e7erir. baz\u0131 katk\u0131 maddelerinin gereksiz olmas\u0131d\u0131r. Bebekler i\u00e7in yo\u011furt sat\u0131n almak istiyorsan\u0131z saf yo\u011furdu se\u00e7seniz iyi olur.<\/p>

Karbonhidratlar VS \u015eeker<\/h3>

Hepimizin bildi\u011fi gibi \u00e7ok fazla \u015feker al\u0131m\u0131 obeziteye neden olur ve bu sadece di\u015fler i\u00e7in k\u00f6t\u00fc olmakla kalmaz, ayn\u0131 zamanda di\u011fer besinlerin normal emilimini de etkiler. Normalde \u00e7ok az \u00fcretici i\u00e7eriklere \u015feker yazmaz. Peki bir fincan yo\u011furdun \u015feker al\u0131m\u0131n\u0131 a\u015fmam\u0131za neden olup olmayaca\u011f\u0131na nas\u0131l karar verece\u011fiz?<\/p>

300 gram 10% karbonhidratl\u0131 yo\u011furt i\u00e7mek, 20 gram \u015feker t\u00fcketmeye e\u015fde\u011ferdir.<\/p>

D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc, \u00e7ocuklar\u0131n g\u00fcnde en fazla 25g \u015feker t\u00fcketmesini \u00f6nermektedir. Yo\u011furt i\u00e7menin yan\u0131 s\u0131ra, \u00e7ocuklar meyve, bisk\u00fcvi gibi di\u011fer \u015fekerli yiyecekleri de t\u00fcketmektedir. Bu nedenle, 'den fazla karbonhidrat i\u00e7eren yo\u011furt sat\u0131n almay\u0131n.<\/p>

Protein 2.3%'den d\u00fc\u015f\u00fck olmamal\u0131d\u0131r<\/h3>

Protein de dikkate al\u0131nmas\u0131 gereken bir noktad\u0131r. Normal yo\u011furt i\u00e7in protein i\u00e7eri\u011fi 2,3% ile 2,6% aras\u0131nda olmal\u0131d\u0131r. Bundan daha d\u00fc\u015f\u00fckse sat\u0131n alman\u0131z \u00f6nerilmez.<\/p>

Bakteriler ne kadar aktif olursa yo\u011furdun tad\u0131 o kadar iyi olur<\/h3>

Yo\u011furt i\u015fleme hatt\u0131nda yo\u011furt \u00fcretilirken, operat\u00f6r yo\u011furdu fermente etmek i\u00e7in uygun laktik asit bakterilerini eklemelidir. B\u00f6yle bir i\u015flem yo\u011furdun tad\u0131n\u0131 daha da lezzetli hale getirebilir!<\/p>

\u015eimdiye kadar yo\u011furdun kalitesini belirleyen fakt\u00f6rleri, yani taze \u00e7i\u011f s\u00fct\u00fc, aktif bakterileri bildi\u011finizi d\u00fc\u015f\u00fcn\u00fcyorum. protein i\u00e7eri\u011fi ve karbonhidrat i\u00e7eri\u011fi. Ve umar\u0131m yukar\u0131daki \u00f6neriler yo\u011furt almay\u0131 planlad\u0131\u011f\u0131n\u0131zda size ger\u00e7ekten yard\u0131mc\u0131 olabilir.<\/p>

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\u0130\u015fleme Hatt\u0131yla Yap\u0131lan Yo\u011furt<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

Herkes yo\u011furdun sa\u011fl\u0131\u011f\u0131m\u0131z i\u00e7in iyi oldu\u011funu bilir, teorik olarak s\u00fcte k\u0131yasla yo\u011furt daha geli\u015fmi\u015ftir ve profesyonel yo\u011furt i\u015fleme hatt\u0131 taraf\u0131ndan \u00fcretilir. Bu arada yo\u011furt daha fazla kalsiyum i\u00e7erir, \u2026 \u2026<\/a><\/p>","protected":false},"author":1,"featured_media":584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[18],"class_list":["post-590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-yogurt-processing-line","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts\/590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/comments?post=590"}],"version-history":[{"count":0,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts\/590\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/media?parent=590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/categories?post=590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/tags?post=590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}