In the past days, Mr. Asst. Assoc. Dr. A statement was published by [Dr. Stating that cancer disease is increasing day by day, Dizdar said, “Every day around us we hear someone diagnosed with cancer. Experts think it is not possible to explain such an intense increase in cancer by smoking, alcohol and obesity alone. Cancer is also seen in people with very different social status in terms of nutrition. If you ask what you can say "Take it out of your life", we have discussed this a lot in the past years as scientists. Ranked # 1, yogurt still holds the top spot. In our country, yogurt is a product that is consumed more than in other countries. Yogurt is also very important in terms of maintaining the balance of the human body, beyond nutrition. Claiming that industrial yogurt is an artificial product, Dr. Dizdar continued his words as follows: “If you keep eating yogurt waiting in the fridge for weeks, nothing will happen. I know this as someone who has tested this many times. I think anyone who pays a little attention knows too. If a product is consumed so much, if it has gone through such a profound change, then there is a problem. The transformation of a food's spoilage form, skipping even mold beyond rancidity indicates that too much change has been made in the content. Sorry, nobody. These are not yoghurts. This method is imposed yogurt in a conscious way to Turkey. These forces, even changed the legal papers in Turkey for yogurt. " When he brought up criticism on this issue, he stated that some industrial yoghurt producers said, "We gave you non-perishable yogurt, what more do you want." I don't think Mr. Dizdar refutes this statement.
Mr. Dizdar, on what scientific data do you claim that industrial yogurt causes cancer? Can you explain please? You said [we discussed this issue a lot as scientists]. It is not my intention to teach you, but as far as I know, scientific discussions are made on concrete data. Do not convey your personal concerns, but the results of scientific research using the right materials and methods. I guarantee that these scientific articles you will present will be published in your own name, not only in LabMedya newspaper, but also in many scientific journals, especially in many scientific journals. Of course, I reserve the right to comment on these scientific articles you submit. Are you there, Mr. Dizdar? Hodri challenge. If you cannot present them, at least pay attention to your explanations from now on, you are misinforming people.
In my immediate surroundings, those who refuse food industry products and buy their bread, tomato paste, cheese, etc. I have close friends who try to make the products themselves. I welcome you with respect. Çiftlik Village Yogurt in a red-covered glass bowl, which is mostly found in the Ankara Market, and the yoghurt yeast used in the Atatürk Orman Çiftliği home yogurt making set are the products of my laboratory (Ankara University, Department of Food Engineering). I try to make yoghurt at home with this set as much as possible, but I also consume industrial yoghurt because I cannot find it all the time. A.O.Ç. The reason I prefer the home yoghurt set is not the concern of industrial yoghurt causing cancer, but only because I prefer sour yoghurt for the senses. My wife and son love the taste of industrial yoghurt, not sour yoghurt. Maybe, everyone's taste is different.
Prof. Dr. I complained that the bones of Enver Tali Çetin in the grave were aching because a medical doctor had a declaration that to make yoghurt, bring soil from the Black Sea, ferment raw milk with it] that would never be compatible with general microbiology.
You lack the simplest information on food chemistry at the undergraduate level, but you are thinking about food technology. Yogurt cannot be made from raw milk. You can drink raw milk, cheese can be made from raw milk, butter can be obtained, but yogurt can never be made. To make yogurt, it is imperative that the milk is heated and its proteins are denatured. If soil brought from the Black Sea is added to raw milk, a clot is obtained, but not every clot is yogurt. If you ferment raw milk with human or cow excrement that has diarrhea due to pathogenic Salmonella infection, you will get a clot.
I do not know how much experience you have on the subject, but I have spent years on yoghurt and cheese starter culture, both as a scientific and industrial consultant. I did not work for nothing, I was a member of the team that prepared the TÜBİTAK-TARMİK-5 coded yoghurt yeast. In my following studies, A.O.Ç. Industrial yoghurt yeast was not used for yoghurt culture and we tried to obtain yoghurt yeast (Lactobacillus bulgaricus and Streptococcus thermophilus) from yoghurts brought from mountain villages. The predominant microflora in these yogurts was enterococci. Behold, Prof. Dr. My teacher, Enver Tali Çetin, had the subject of a sore bones in his grave Dominant microflora enterococci in yoghurts from mountain villages. Let me say it again: Not every milk clot is yogurt.
Let's refresh some basic industrial microbiology knowledge. All living species living in a closed environment are disturbed by the metabolism products they produce. Simply put, the carbon dioxide released at the end of inhalation in a completely isolated environment where people are present starts to kill people, or urine, the main metabolism product, harms people in a closed environment.
As the amount of urine increases, deaths begin and no more urine can be secreted in that closed environment. Microorganisms are also like this. Simply; Brewer's yeast can only produce 5-6% alcohol, but not more alcohol. Whereas wine yeast can produce 11-13% or even 15% alcohol, but more of it harms itself.
With the same logic, Streptococcus thermophilus, which is a yoghurt culture, is not resistant to acid, when the acidity rises in the environment, it says exactly [from me to here]. Lactobacillus bulgaricus is more resistant to the acidity that occurs. Even at refrigerator temperature, it continues to develop slowly and form acid, meaning yogurt continues to sour, albeit slowly.
There is simply a strain (race) difference. They are all human beings, but the difference between the yellow race, the white race and the black race is clear. Accordingly, while some acid-forming bacteria such as Lactobacillus bulgaricus create more acid, others produce less. In scientific / industrial terminology we call them the lazy strain (race).
Well, let's do as follows: As yoghurt yeast, let's give up the classical scientific book information altogether. According to this book information, the ideal yoghurt yeast should contain Streptococcus thermophilus and Lactobacillus bulgaricus in a ratio of about 1: 1. Capitalist economics and classical scientific knowledge do not always coincide. If I use the yoghurt yeast I will use in my own yoghurt factory with the Streptococcus thermophilus: Lactobacillus bulgaricus ratio described in scientific books as 1000: 1 instead of 1: 1 and also use the lazy Lactobacillus bulgaricus strain, will I make yogurt? I do. Does it go sour during its shelf life? Does not go rancid. Only the yoghurt formation time will be slightly longer, I will spend more energy, but in the end, I will make yoghurt that does not go rancid. We do not give such simple studies at universities as a graduation thesis, not an MA thesis.
So what will happen, arrange the ratio of Streptococcus thermophilus: Lactobacillus bulgaricus to 1000: 1 instead of 1: 1, use lazy strain, record yogurt formation time, put it in the fridge and check acidity every day. See that the acidity does not improve at all. The thesis is over.At this stage, anyone who has an objection should say their objection, but first read the rest. The subject actually looks that simple, but it's not that simple. There is also a capitalist economic leg of the event.
Contrary to what you have specified the capitalist economy not only in Turkey, all developed / developing released yogurt yeast in the same country. Now, instead of Streptococcus thermophilus and Lactobacillus bulgaricus, which were written in old books, other lactic acid bacteria are used as yogurt culture. These are mainly Lactobacillus acidophilus Lactobacillus casei and Bifidobacterium bifidum. These are Str. It is not as resistant to acidity even as thermophilus, so yogurt made with them cannot go sour. These new yoghurt cultures are probiotic on the one hand and increase bioavailability on the other hand.
Well, let me tell you the role of the capitalist economy here. The issue started with supermarkets replacing neighborhood grocery stores in all developed and developing economies. Supermarkets food, cosmetics, etc. For many products, they stipulated that the manufacturer: [You will pull the product that reaches half of its shelf life and give a replacement]. Of course, yogurt was one of the most affected foods because at that time, its shelf life was about 7 days. It was sour and a little mold was starting. Manufacturer companies agreed first. They withdrew the yoghurts from supermarkets 3-4 days after the production date and gave new yoghurt. But ultimately the yogurts remained in their hands. Making strained (bag) yoghurt and buttermilk out of them did not work either. Anyway, strained yogurt and buttermilk are essentially products unique to us and they do not exist in major capitalist countries. As a result, the giant yoghurt factories in the west started to use new yoghurt cultures with the logic of [non-sour yoghurt is made, the shelf life will be longer], and Turkish yoghurt producers immediately preferred them. In the meantime, the concepts of probiotic and bioavailability also came into play. Now supermarkets are happy because sales have increased, yogurt producers are satisfied because sales have increased, and consumers have become increasingly used to non-sour yogurt.
The first answer to the question of why yogurt does not get moldy is that it will very well. Simply put, if you are worried about it, there is something moldy in the fridge whatever. Simply put the moldy food on the yogurt and let it stand for 3-4 days, preferably at room temperature. If yogurt gets moldy, then it's okay. Report the concern that preservatives will be added to the yogurt if it does not become moldy, by giving a brand and batch number. These chemicals are used in yoghurt establishments defined as under the stairs. The second answer to this question is the development of the packaging industry directly, the improvement of the hygiene level in the factories producing yoghurt, and the better cooling of the refrigerators we use in our homes.