How does greek yogurt have more protein

Consumers looking for high-protein foods have boosted the demand for Greek yogurt in the past decade. How does Greek yogurt differ from the typical American-style yogurt?

The manufacturing of Greek yogurt begins the same way as any other type of yogurt. Bacteria cultures are added to milk and then the milk is strained, numerous times, to remove the liquid whey, leaving a thick, creamy, concentrated yogurt that is high in protein.

The repeated straining is what makes Greek yogurt different. Healthy bacteria in Greek yogurt include acidophilus and lactobacillus organisms. Most Greek yogurts contain between 15 and 20 grams of protein per six-ounce serving, while regular yogurt usually contains between four to six grams of protein per serving.

It can take up to four pounds of milk to make just one pound of Greek yogurt. Much of the natural sugar is removed during the straining as well, leaving Greek yogurt with about half the sugar of unsweetened, nonfat, typical American-style yogurt.

Why is yogurt so popular? Yogurt has a lot going for it. Greek yogurt also tends to be more expensive than regular yogurt, because more milk goes into making each cup. Pictured Recipe: Homemade Plain Yogurt. The whey can be sold to farmers to add to livestock feed, and can also be used as fertilizer and even turned into electricity.

They can use some of the whey productively, but the large quantities produced are too much. More research is currently being done on more efficient and new ways to handle the byproduct. Go Greek! The high-protein yogurt makes a more filling and hearty snack.

Yogurt can be a healthy choice regardless of whether you choose Greek or regular. They both have protein, calcium and probiotics good bacteria that help keep your gut healthy. Gelatin may also be added to give the yogurt a more slippery texture. Gelatin usually comes from collagen obtained from various animal by-products, explains Bella. Also, some brands use a substance called carmine to give strawberry-flavored yogurts a pink hue.

Carmine is a natural dye derived from the body of beetles, and they make foods look like they contain more fruit than they really do. Both gelatin and carmine will be listed on the label if you wish to avoid these additives. Your first choice should be plain Greek yogurt. If you want to lightly sweeten it, opt for pieces of fresh fruit or a drizzle of honey. The first three ingredients should be milk, live and active cultures, and fruit.

Sugar should come near the end of the list. While they may have the same number of calories and fat per serving, frozen yogurt typically contains more sugar 17 g versus 12 g, for instance and far less protein 6 g compared to 18 g, for example. The bottom line: Greek frozen yogurt is still dessert, not breakfast.

Weight Loss.