{"id":9983,"date":"2018-02-03T08:43:38","date_gmt":"2018-02-03T07:43:38","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=9983"},"modified":"2018-02-03T08:44:39","modified_gmt":"2018-02-03T07:44:39","slug":"jak-poznat-kvalitu-jogurtu","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-poznat-kvalitu-jogurtu\/","title":{"rendered":"Jak poznat kvalitu&#8230; jogurtu"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Jogurty jsou d\u016fle\u017eit\u00fdm zdrojem \u017eivo\u010di\u0161n\u00fdch b\u00edlkovin, v\u00e1pn\u00edku a \u017eiv\u00fdch kultur pro n\u00e1\u0161 organismus. Jak poznat ty zdrav\u00ed prosp\u011b\u0161n\u00e9 a poctiv\u00e9 od n\u00e1hra\u017eek, co hl\u00eddat na etiket\u00e1ch a co \u010dekat v jogurtu light, v plnotu\u010dn\u00e9m nebo smetanov\u00e9m? A co tohle rozli\u0161en\u00ed vlastn\u011b znamen\u00e1? <\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Masov\u011b vyr\u00e1b\u011bn\u00e9 jogurty a jogurty od farm\u00e1\u0159\u016f maj\u00ed spole\u010dn\u00e9 to, \u017ee na po\u010d\u00e1tku v\u00fdroby je ml\u00e9ko, kter\u00e9 mus\u00ed b\u00fdt dle z\u00e1kona pasterovan\u00e9. Ne ka\u017ed\u00e9 ml\u00e9ko m\u00e1 stejn\u00e9 vlastnosti, co\u017e m\u016f\u017ee ovlivnit chu\u0165 jogurtu. Farm\u00e1\u0159sk\u00e9 jogurty kop\u00edruj\u00ed slo\u017een\u00ed ml\u00e9ka v\u00a0pr\u016fb\u011bhu roku, v\u00a0l\u00e9t\u011b b\u00fdv\u00e1 m\u00e9n\u011b tu\u010dn\u00e9 (\u0159id\u0161\u00ed) a v\u00a0zim\u011b naopak tu\u010dn\u011bj\u0161\u00ed (hust\u0161\u00ed). Svou roli hraje i druh skotu, zp\u016fsob pastvy atd. Farm\u00e1\u0159sk\u00e9 jogurty tak maj\u00ed poka\u017ed\u00e9 jinou chu\u0165 i tu\u010dnost. U velkov\u00fdrobc\u016f je pravidlem, \u017ee ml\u00e9ko je upravov\u00e1no tak, aby m\u011blo po cel\u00fd rok stejn\u00e9 vlastnosti a tedy i jogurty vypadaly a chutnaly st\u00e1le stejn\u011b (odst\u0159ed\u00ed se a tuk se dod\u00e1 zp\u011bt podle pot\u0159eby).<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">V\u011bt\u0161ina \u201esupermarketov\u00fdch\u201c jogurt\u016f je tak\u00e9 b\u011bhem v\u00fdroby homogenizov\u00e1na, aby se rovnom\u011brn\u011b rozvrstvily shluky ml\u00e9\u010dn\u00e9ho tuku a smetana se neodd\u011blovala od ml\u00e9ka. Hlavn\u00edm d\u016fvody homogenizace jsou estetick\u00e9, \u010d\u00e1ste\u010dn\u011b se tak prodlu\u017euje i trvanlivost jogurt\u016f. Nev\u00fdhodou je, \u017ee pro osoby s\u00a0citliv\u011bj\u0161\u00edm za\u017e\u00edv\u00e1n\u00edm mohou b\u00fdt takto upraven\u00e9 jogurty h\u016f\u0159e straviteln\u00e9. Farm\u00e1\u0159i naproti tomu pou\u017e\u00edvaj\u00ed ml\u00e9ko nehomogenizovan\u00e9 a bez \u00fapravy tu\u010dnosti. To se projevuje tak, \u017ee na povrchu farm\u00e1\u0159sk\u00e9ho jogurtu m\u016f\u017eeme n\u011bkdy pozorovat poctivou vrstvu smetany.<\/span><\/p>\n<h3 class=\"p3\">Smetanov\u00fd nebo light?<\/h3>\n<p class=\"p3\"><span class=\"s1\">Plnotu\u010dn\u00fd jogurt by m\u011bl obsahovat okolo 3,5 % tuku, smetanov\u00fd alespo\u0148 10 %. Lid\u00e9 \u010dasto s\u00e1hnou rad\u011bji po light v\u00fdrobc\u00edch, proto\u017ee se domn\u00edvaj\u00ed, \u017ee jsou zdrav\u011bj\u0161\u00ed ne\u017e plnotu\u010dn\u00e9. \u010casto si ale spot\u0159ebitel neuv\u011bdom\u00ed to, \u017ee produkty z\u00a0odtu\u010dn\u011bn\u00e9ho ml\u00e9ka mus\u00ed b\u00fdt zahu\u0161\u0165ov\u00e1ny, nej\u010dast\u011bji \u0161krobem. \u0160krob je ve sv\u00e9 podstat\u011b jen slo\u017eit\u00fd cukr, tak\u017ee i kdy\u017e se sn\u00ed\u017e\u00ed obsah tuku v\u00a0jogurtu, nav\u00fd\u0161\u00ed se obsah sacharid\u016f. A to nemluv\u00edme o chuti, kterou maj\u00ed klasick\u00e9 jogurty v\u017edy pln\u011bj\u0161\u00ed.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Klasick\u00fd plnotu\u010dn\u00fd jogurt m\u00e1 okolo 3,5 % tuku. Oproti tomu n\u00edzkotu\u010dn\u00e9 se vyr\u00e1b\u011bj\u00ed z odtu\u010dn\u011bn\u00e9ho ml\u00e9ka a obsahuj\u00ed naprost\u00e9 minimum \u017eivo\u010di\u0161n\u00fdch tuk\u016f, pozor si u nich ale mus\u00edte d\u00e1vat na typ zahu\u0161\u0165ovadla, kter\u00e9 ovliv\u0148uje jak nutri\u010dn\u00ed hodnoty jogurtu, tak jeho kvalitu a chu\u0165. V reg\u00e1lech najdeme i smetanov\u00e9 jogurty obsahuj\u00edc\u00ed minim\u00e1ln\u011b 10 % tuku. Ty jsou kr\u00e9mov\u011bj\u0161\u00ed a pln\u011bj\u0161\u00ed, bez nakysl\u00e9 chuti klasick\u00e9ho jogurtu. Zvl\u00e1\u0161tn\u00ed druh je \u0159eck\u00fd jogurt, kter\u00fd se vyr\u00e1b\u00ed odkap\u00e1n\u00edm smetanov\u00e9ho, tak\u017ee vznikne pevn\u011bj\u0161\u00ed hmota, kterou m\u016f\u017eete t\u00e9m\u011b\u0159 kr\u00e1jet. Neli\u0161\u00ed se slo\u017een\u00edm, ale zp\u016fsobem v\u00fdroby. <\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Velk\u00fd rozd\u00edl je d\u00e1le mezi jogurty zraj\u00edc\u00edmi ve skleni\u010dk\u00e1ch (kel\u00edmc\u00edch) a v tanku. Jogurty zraj\u00edc\u00ed ve skleni\u010dk\u00e1ch b\u00fdvaj\u00ed hrub\u0161\u00ed konzistence, pevn\u011bj\u0161\u00ed, o n\u011bco kyselej\u0161\u00ed a maj\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a aroma. Jogurty zraj\u00edc\u00ed v\u00a0tanc\u00edch maj\u00ed jemn\u011bj\u0161\u00ed konzistenci, proto\u017ee se neust\u00e1le mechanicky prom\u00edch\u00e1vaj\u00ed. Maj\u00ed m\u00e9n\u011b v\u00fdraznou chu\u0165 a aroma a b\u00fdvaj\u00ed tekut\u011bj\u0161\u00ed.<\/span><\/p>\n<h3><span class=\"s1\">Co v jogurtu b\u00fdt nemus\u00ed&#8230;<\/span><\/h3>\n<p class=\"p3\"><span class=\"s1\">B\u00edl\u00fd jogurt by m\u011bl obsahovat pouze ml\u00e9ko a ml\u00e9\u010dn\u00e9 kultury. Kv\u016fli zahu\u0161t\u011bn\u00ed se n\u011bkdy p\u0159id\u00e1v\u00e1 i su\u0161en\u00e9 ml\u00e9ko nebo ml\u00e9\u010dn\u00e1 b\u00edlkovina, co\u017e nen\u00ed nutn\u011b na \u0161kodu, pot\u0159eba ale nejsou. U ovocn\u00fdch je pak nav\u00edc ovocn\u00e1 slo\u017eka, kter\u00e1 obsahuje ovoce, pektin a cukr. V\u00edc u\u017e v n\u00ed nen\u00ed pot\u0159eba a v\u0161echna barviva, regul\u00e1tory kyselosti, aromata u\u017e jsou nadbyte\u010dn\u00e1. P\u0159\u00edrodn\u00ed jogurt pozn\u00e1te tak\u00e9 podle toho, \u017ee jeho trvanlivost b\u00fdv\u00e1 krat\u0161\u00ed ne\u017e u v\u00fdrobk\u016f ze\u00a0supermarket\u016f. Pak u\u017e z\u00e1le\u017e\u00ed na va\u0161\u00ed chuti.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">\u201eDodavatel\u00e9 ml\u00e9\u010dn\u00fdch produkt\u016f do prodejen Sklizeno jsou v\u011bt\u0161inou sami i chovatel\u00e9 dobytka, tak\u017ee maj\u00ed pod kontrolou cel\u00fd proces v\u00fdroby jogurt\u016f od samotn\u00e9 kvality ml\u00e9ka. Pokud chcete vyzkou\u0161et, jak chutn\u00e1 poctiv\u00fd jogurt, v\u00a0na\u0161ich prodejn\u00e1ch si m\u016f\u017eete vybrat zhruba z\u00a0des\u00edtky \u010desk\u00fdch a moravsk\u00fdch v\u00fdrobc\u016f,\u201c \u0159\u00edk\u00e1 David Kukla, zakladatel Sklizeno.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jogurty jsou d\u016fle\u017eit\u00fdm zdrojem \u017eivo\u010di\u0161n\u00fdch b\u00edlkovin, v\u00e1pn\u00edku a \u017eiv\u00fdch kultur pro n\u00e1\u0161 organismus. Jak poznat ty zdrav\u00ed prosp\u011b\u0161n\u00e9 a poctiv\u00e9 od n\u00e1hra\u017eek, co hl\u00eddat na etiket\u00e1ch a co \u010dekat v jogurtu light, v plnotu\u010dn\u00e9m nebo smetanov\u00e9m? A co tohle rozli\u0161en\u00ed vlastn\u011b znamen\u00e1? Masov\u011b vyr\u00e1b\u011bn\u00e9 jogurty a jogurty od farm\u00e1\u0159\u016f maj\u00ed spole\u010dn\u00e9 to, \u017ee na po\u010d\u00e1tku [&hellip;]<\/p>\n","protected":false},"author":28,"featured_media":9984,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9983"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=9983"}],"version-history":[{"count":3,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9983\/revisions"}],"predecessor-version":[{"id":9987,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9983\/revisions\/9987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/9984"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=9983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=9983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=9983"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=9983"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=9983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}