Greek Yogurt And Lactic Acid

[biggirlkisss]

I was reading The Cure for SIBO and he said no yogurt even greek yogurt do you agree? Im running out of options for calcium. lots of kale maybe I dont know how much is absorbed from those vegetables.

 

[johnwester130]

eggshell calcium,


boiled kale broth

parmesan cheese

 

[cyclops]

I avoided Greek Yogurt for a long time, but now its my biggest source of protein. I eat it twice a day. I could not digest as much milk as Peat recommends.

 

[biggirlkisss]

what about homemade cheese with milk and vinguar would that have the lactic acid.

 

[cyclops]

what about homemade cheese with milk and vinguar would that have the lactic acid.

I tried making that "farmers cheese" twice. I don't know why, but it didn't work out for me. Just a big huge mess with very little "cheese" that tasted like vinegar. Wasted a gallon of milk both times.

 

[lollipop]

I tried making that "farmers cheese" twice. I don't know why, but it didn't work out for me. Just a big huge mess with very little "cheese" that tasted like vinegar. Wasted a gallon of milk both times.

Hi @cyclops, I made the cottage cheese and wasted the first few times as well - urrrgh. Then I figured it out: need to use Whole milk - needs the fats for coagulation. Use fresh lemon juice NOT vinegar. 1/2 cup for a gallon. Maybe a bit more. Using a ultra pasteurized milk never works. An Non-homogenized milk and a low to normal temp for pasteurization milk works the best.

Here is a pdf showing How I do it. Can’t figure out how to upload pdf from iPhone so will screen shot it - lol

 

[cyclops]

Thanks for the good tips. Seems like I did do some things wrong those other times! I was using homogenized skim milk.

 

[fradon]

I was reading The Cure for SIBO and he said no yogurt even greek yogurt do you agree? Im running out of options for calcium. lots of kale maybe I dont know how much is absorbed from those vegetables.

drink mineral water for calcium perrier, sans pallegrino, they have high calcium plus magnesium...kale has oxalates and could make it hard to absorb calcium...arugula is low oxalate and high calcium

 

[Amazoniac]

- Lactate physiology in health and disease

"The normal plasma lactate concentration is 0.3–1.3 mmol litre−1."

"Glycolysis in the cytoplasm produces the intermediate metabolite pyruvate (Fig. 1). Under aerobic conditions, pyruvate is converted to acetyl CoA to enter the Kreb's cycle. Under anaerobic conditions, pyruvate is converted by lactate dehydrogenase (LDH) to lactic acid. In aqueous solutions, lactic acid dissociates almost completely to lactate and H+ (pKa at 7.4 = 3.9) (Fig. 2). Consequently, the terms lactic acid and lactate are used somewhat interchangeably. Lactate is buffered in plasma by NaHCO3."

"Tissue sources of lactate production include erythrocytes, perivenous hepatocytes, skeletal myocytes and skin. Basal lactate production is 0.8 mmol kg−1 h−1 (1300 mmol day−1)."

115 grams? We know that Diokine didn't participate as volunteer.​

"Hydrogen ions released from the dissociation of lactic acid can be used in the production of ATP by oxidative phosphorylation. Impairment of oxidative pathways during lactate production results in a net gain of H+ and acidosis occurs. (Oxidative phosphorylation during severe exercise prevents acidosis despite massive lactate production.)"

"The liver removes 70% of lactate. Uptake involves both a monocarboxylate transporter and the less efficient process of diffusion (important at concentration >2 mmol litre−1). Within the periportal hepatocytes, metabolism involves the processes of gluconeogenesis and, to a lesser extent, oxidation to CO2 and water (Fig. 4). Mitochondria-rich tissues such as skeletal and cardiac myocytes and proximal tubule cells remove the rest of the lactate by converting it to pyruvate. This requires NAD+ supplied by the ox-phos shuttle (Fig. 4). Less than 5% of lactate is renally excreted."

"The activity of pyruvate dehydrogenase (Fig. 1) is impaired in inborn errors of metabolism, thiamine deficiency and by endotoxin.[4] Protein catabolism, resulting from critical illness or malignancy, produces alanine, which is converted to pyruvate. Any defects of Kreb’s cycle or the electron transport chain will cause pyruvate to accumulate."

"The liver receives 25% of cardiac output. The hepatic portal vein supplies 75% of liver blood flow and 50–60% of its oxygen. Changes to hepatic blood flow and hepatic oxygen supply, as well as intrinsic hepatic disease, all affect the capacity of the liver to metabolize lactate."

"Only when the liver blood flow is reduced to 25% of normal is there a reduction in lactate clearance. With severe shock, lactate uptake by the monocarboxylate transporter becomes saturated, the development of an intracellular acidosis inhibits gluconeogenesis and reduced liver blood flow delivers less lactate for metabolism. Under anaerobic conditions, glycolysis becomes the predominant mode of hepatic energy production. As such, the liver becomes a lactate-producing organ rather than using lactate for gluconeogenesis (Fig. 4)."

"The strong ion difference in Hartmann’s solution is 28 meq litre−1, closer to the normal value of 40-42 meq litre−1 than saline 0.9% where the SID is zero. Hartmann’s solution, therefore results in less hyperchloraemic acidosis than saline 0.9%. The lactate (29 mmol litre−1) will act as a strong ion and may transiently result in acidosis until it is metabolized by the liver.[5]"

"Mitochondria-rich tissues will fail to metabolize lactate when their oxygen supply fails or if there are intrinsic abnormalities of oxidative pathways. Under such circumstances, like the liver, they will become lactate-producing rather than consuming tissues."

Spoiler

- Effect of Fermentation on L(+) and D(−) Lactic Acid in Milk

"Lactic acid is the characteristic substance in all fermented dairy products and is generated by both homo- and heterofermentative microorganisms (5, 20, 21, 25, 26, 27). It exists in the isomeric forms L(+) and D(−) and the DL racemic mixture."

"Formation of isomers depends upon type of microorganism, substrate composition, temperature, pH, time of incubation, storage temperature, storage time, etc. (5, 6, 16)."

"Both isomers are absorbed from the human intestinal tract (8, 11), although the rate of metabolism of the D(−) isomer is considerably lower than that of L(+) lactic acid (4, 8, 11, 12, 13, 14)."

"Restricted consumption of products containing high D(−) lactic acid is recommended, and in infant nutrition products containing D(−) or DL mixture should be avoided (29, 30, 31)."

"Fermentation should proceed as fast as possible to achieve adequate pH and °Th, viable cell counts, and sensory qualities typical for the fermented milk product. When fermentation has reached this stage, it is essential that further production of lactic acid and other acids be avoided to maintain the taste of the product for as long as possible."

"About 20 to 50% of lactose in milk may be fermented (unpublished). Usually, the concentration of lactic acid in fermented milk products is .6 to 1.2% although lactobacilli may tolerate lactic acid concentrations as high as 2.7% (22). Beyond this most bacterial growth is inhibited, sensory properties are affected, and acidity renders the fermented product unpalatable. Lactic acid in this study agrees with (5, 6, 28)."

"The L(+) lactic acid is the predominant metabolite formed during fermentation of milk and has the same configuration as the lactic acid produced by the human body. Substantial quantities of D(−) lactic acid are also found in yogurt (4, 17, 22, 28)."

"The D(−) isomer reduces cell metabolism (14) and causes acidosis in ruminants (12) and in humans (2, 3). Because of the lower rate of metabolism of D(−) compared to L(+) lactic acid and effects mentioned, the World Health Organization (WHO) (29, 30, 31) has recommended restriction in consumption of products containing high D(−) lactic acid."

Spoiler

- A 100-Year Review: Yogurt and other cultured dairy products

"Titratable acidity is an important characteristic for yogurt. Crawford (1962) found that a titratable acidity of 0.74 to 0.83% expressed as lactic acid when placing glass-bottled yogurt into cold storage and a titratable acidity of 0.91 to 0.93% during cold storage resulted in the most desirable yogurt. An insipid, unattractive yogurt resulted when yogurt with a lower titratable acidity is cooled, whereas a slightly over-acid yogurt resulted when cooled at higher titratable acidities. Galesloot (1958) recommended a titratable acidity of 95° to 100°N (equivalent to 0.85 to 0.90% lactic acid; Crawford, 1962) when ready for consumption. Rosell (1933) reported that yogurt milk acidities can occasionally reach 3.5% and pH can drop to nearly 3 in 24 to 36 h."

"Many specialized types of yogurt have been described, including carbonated yogurt, concentrated yogurt, instant yogurt, lactose-free yogurt, aseptic (sterile) yogurt, and directly acidified yogurt. Choi and Kosikowski (1985) developed sweetened plain and strawberry-flavored carbonated yogurt beverages without free whey and found that the latter beverages were well accepted by a consumer panel. A concentrated yogurt obtained by whey drainage was described by Robinson (1977). Greek yogurt (a concentrated yogurt) is now very popular. Forguson (1963) patented an instant yogurt with half the fat content of whole milk; such a yogurt has desirable sensory properties and a long shelf life, and can be formed upon reconstitution with ordinary temperature tap water. Engel (1973) described sweetening yogurt with the use of lactase. A sterile yogurt that will not degrade within 6 mo of unrefrigerated storage was patented by Egli and Egli (1980). Yogurt prepared by direct acidification of milk containing a thickening blend has been patented by Igoe (1979)."​

You can find online some interesting graphs showing the conversion throughout fermentation time:

- Yogurt: The Product and its Manufacture

Spoiler

- The sensitivity and significance analysis of parameters in the model of pH regulation on lactic acid production by Lactobacillus bulgaricus

Spoiler

- Production of flavour compounds by yogurt starter cultures

Spoiler

- Functional Yogurt Fortified with Phenolic Compounds Extracted from Strawberry Press Residues and Fermented with Probiotic Lactic Acid Bacteria

Spoiler

- Yogurt and gut function

"Dairy products have generally been considered an excellent source of high-quality protein, calcium, potassium, phosphorus, magnesium, zinc, and the B vitamins riboflavin, niacin, vitamin B-6, and vitamin B-12 (6). A much greater loss of vitamins than of minerals may occur during the processing of yogurt because vitamins are more sensitive to changes in environmental factors than are minerals. Some of the factors that are important during the processing of milk and that are known to have adverse effects on the vitamin content of dairy products in general include heat treatment and pasteurization, ultrafiltration, agitation, and oxidative conditions. In addition, bacterial cultures used during the fermentation process of yogurt can influence the vitamin content of the final product (6)."

"LAB species do require B vitamins for growth, but some cultures are capable of synthesizing B vitamins (6). An example of a B vitamin that is utilized by LAB is vitamin B-12 (7, 8). Vitamins required for the growth of LAB cultures vary from one strain to another. Significant losses of vitamin B-12 can be corrected by the careful use of supplementary LAB cultures that are capable of synthesizing vitamin B-12 (9)."

"Folate is the best example of a B vitamin that some LAB species synthesize (10, 11). Depending on the bacterial strains used, the folate content of yogurt can vary widely, ranging from 4 to 19 μg/100 g (8). The major form of folate present in milk is 5-methyl-tetrahydrofolate (12). In a recent study, bacterial isolates from various species used for milk fermentation and yogurt production were examined for their ability to synthesize or utilize folate (11). S. thermophilus and Bifidobacteria were folate producers, whereas Lactobacilli depleted folate from the milk media. A combination of folate-producing cultures resulted in even greater folate content of the final fermented product. Further studies on the effect of changes in the vitamin B content of milk on fermentation would be of great practical significance."

"Before fermentation, the lactose content of the yogurt mix generally is ≈6% (3). One example of a significant bacteria-induced change that occurs during the fermentation process is the hydrolysis of 20-30% of the disaccharide lactose to its absorbable monosaccharide components, glucose and galactose (2). In addition, a portion of the glucose is converted to lactic acid. Depending on other ingredients added, this hydrolysis results in lower lactose concentrations in yogurt than in milk, which in part explains why yogurt is tolerated better than milk by persons with lactose maldigestion (13–15). However, other factors also seem to play a role. For example, lactose-intolerant subjects exhibited better tolerance for yogurt with a relatively high amount of lactose than for milk containing a similar amount of lactose (13, 15). [?] In another example, bacteria present in yogurt, such as L. bulgaricus and S. thermophilus, expressed functional lactase, the enzyme that breaks down lactose (16). This expression may also contribute to better tolerance of lactose in yogurt than of lactose in milk by persons with lactose maldigestion (15)."

"The protein content of commercial yogurt is generally higher than that of milk because of the addition of nonfat dry milk during processing and concentration, which increases the protein content of the final product. It has been argued that protein from yogurt is more easily digested than is protein from milk, as bacterial predigestion of milk proteins in yogurt may occur (8, 17). This argument is supported by evidence of a higher content of free amino acids, especially proline and glycine, in yogurt than in milk. The activity of proteolytic enzymes and peptidases is preserved throughout the shelf life of the yogurt. Thus, the concentration of free amino groups increases up to twofold during the first 24 h and then doubles again during the next 21 d of storage at 7 °C (18). Some bacterial cultures have been shown to have more proteolytic activity than do others. For example, L. bulgaricus was shown to have a much higher proteolytic activity during milk fermentation and storage than does S. thermophilus, as indicated by elevated concentrations of peptides and free amino acids after milk fermentation (19)."

"During fermentation, both heat treatment and acid production result in finer coagulation of casein, which may also contribute to the greater protein digestibility of yogurt than of milk. Proteins in yogurt are of excellent biological quality, as are those in milk, because the nutritional value of milk proteins is well preserved during the fermentation process (20). Both the caseins and the whey proteins in yogurt are rich sources of all the essential amino acids, and the intestinal availability of nitrogen has been reported as being high (93%; 21, 22). Labeling of milk proteins with the stable isotope 15N has made it possible to discriminate between exogenous and endogenous nitrogen fractions in serum after ingestion of 15N-labeled milk or 15N-labeled yogurt proteins. In a study of human subjects, Gaudichon et al (23) found that proteins from both milk and yogurt were rapidly hydrolyzed after ingestion, but the gastroduodenal transfer of dietary nitrogen was slower when yogurt was fed than when milk was fed."

"Milk fat also goes through biochemical changes during the fermentation process. Minor amounts of free fatty acids are released as a result of lipase activity (3). Because most of the yogurt sold in the United States is of the low-fat and nonfat varieties, hydrolysis of lipids contributes little to the attributes of most yogurt products. However, yogurt has been shown to have a higher concentration of conjugated linoleic acid (CLA), a long-chain biohydrogenated derivative of linoleic acid, than does the milk from which the yogurt was processed (24). A fermented dairy product from India, referred to as dahi, has also been shown to have higher CLA content than does nonfermented dahi (25). The major sources of CLA in our diets are animal products from ruminants, in which CLA is synthesized by rumen bacteria. Increased consumption of dairy fat was shown to be associated with increased concentrations of CLA in both human adipose tissue (26) and human milk (27). It was hypothesized that biohydrogenation also occurs during fermentation of milk and results in higher concentrations of CLA in the final product (28)."

"Because of the lower pH of yogurt compared with that of milk, calcium and magnesium are present in yogurt mostly in their ionic forms."

"The acidic pH of yogurt ionizes calcium and thus facilitates intestinal calcium uptake (36)."​

 

[Amazoniac]

- Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage

Fig. 3. Sugar and organic acid profiles of the..

• 4% protein milk (Milk 1)
• regular stirred yoghurt (Control)
• Greek-style yoghurt made by centrifugation (GS-CF)

• 10% protein milk (Milk 2)
• Greek-style yoghurt made by ultrafiltration (GS-UF)

..during storage at 4 °C. All products contained the probiotic strain Lactobacillus helveticus R0052. For each day of storage, letters indicate if the concentrations are significantly different (p < 0.05) between each yoghurt. Error bars represent standard error of the means (SEM). Black, control yoghurt; light grey, GS-CF; dark grey, GS-UF yoghurt.

Spoiler

- Dairy–Fermented Products