Excellent Taste Soya Yogurt

In order to cater the variegated demands of our clients, we are manufacturing and supplying an excellent quality range of Excellent Taste Soya Yogurt in Bhilai, Chhattisgarh, India. This is made by fermenting soy milk with friendly bacteria. The process is similar to the production of yogurt from cow milk. The living bacteria are supposed to improve our immune system and the enzymes help to digest food. Sanjeevani Soya yogurt is delicious and does not make considerable difference with dairy curd. By regular use of Sanjeevani soy yogurt one can avail all benefits of friendly bacteria and also healthier soya bean. This can be used to prepare all dishes made with dairy curd deliciously.


Note:
1. No preservative is used.
2. We offer special rates for regular and bulk quantity users.



History of Yogurt
Soy yogurt is made by fermenting soymilk with friendly bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. The process is similar to the production of yogurt from cow milk. Yogurt production was invented probably by accident by Balkan tribes thousands of years ago. Yogurt remained mainly a food of Eastern Europe until the 1900s, when the biologist Mechnikov theorized that lactobacillus bacteria in yogurt are responsible for the unusually long lifespan of the Bulgar people. Mechnikov then popularized yogurt as a foodstuff throughout Europe.


The sugars are fermented by the bacteria into lactic acid, which causes the formation of the characteristic curd. The acid lowers to pH of the yogurt to about 4.0 and restricts the growth of food poisoning bacteria. The bacteria produce lactase which breaks down the lactose in dairy milk. Soy milk does not contain lactose but other sugars such as stachyose and raffinose.

Typical for soy yogurt is that it contains live bacteria. These friendly bacteria foster a healthy colon and can even lower the risk of colon cancer. Lactobacteria promote the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The friendly bacteria in yogurt seem to inactivate harmful substances before they can become carcinogenic. Bacterial enzymes created by the yogurt culturing process partially digest the proteins making them easier to absorb.