How Long Is Plain Yogurt Good
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Yogurt is a food which ingests friendly bacteria in to our body for maintaining good health. This contains micro-organisms known as probiotics, which do the needful. Plain yogurt is suppose to healthy due to presence of probiotics, which helps to increase beneficial flora in the digestive tract and also aids in the process of digestion. Many people who buy plain yogurt often want to know how long it is good.
The dates stamped on the yogurt containers are ‘Sell By’ or ‘Best if Used By’ dates. The former indicates that the store should not sell the yogurt after the specified date and the later states that maximum benefits, taste, texture, freshness, quality and flavor can be realized from the product before the date mentioned. Yogurt must be kept chilled in refrigerators. If stored properly under specified temperatures, it can stay in good condition for almost seven days after the use-by-date.
As a thumb rule, if yogurt is to be consumed after the use-by-date, one should check for symptoms like growth of mold or sour smell which often comes from spoilt dairy products. The same has been suggested in the websites of Dannon Yogurt and Chobani Yogurt as well. One should not give a long gap between the purchase and refrigeration of the yogurt in order to avoid it from getting spoilt. Once it is placed in a refrigerator whose temperature is set at 40 degrees Fahrenheit, the custard-like consistency will be maintained and it will also taste great.
Yogurt is not just an easy snack but has nutritional value as well. It is available almost all year round. In many countries, milk, yogurt, other dairy products and fermented products like kefir make a part of the daily dietary intake. It is believed to help us live longer and better. They also strengthen our immune system. This is especially recommended for elders who have more chances of getting affected by diseases which are immunity related. Vaginal yeast infection can also be countered by consuming yogurt.
Yogurt is made by fermentation of milk using bacterial culture. The lactose and sugar in the milk gets transformed in to lactic acid. The texture like pudding and tart flavor are a result of this transformation. The original Turkish name of this product is Yoghurmak, which literally means to thicken.
The nutritional composition of plain yogurt includes phosphorous, iodine, calcium and riboflavin, or Vitamin B2. The yogurt also contains small amounts of zinc, protein, Vitamin B12, potassium, molybdenum and pantothenic acid, or Vitamin B5. These nutrients are an additional bonus apart the live bacteria which get induced into our body by consuming yogurt.
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