{"id":192522,"date":"2020-12-01T22:40:45","date_gmt":"2020-12-01T21:40:45","guid":{"rendered":"https:\/\/danone-edp.test\/?page_id=192522"},"modified":"2021-01-07T22:42:28","modified_gmt":"2021-01-07T21:42:28","slug":"co-vse-byste-meli-vedet","status":"publish","type":"page","link":"https:\/\/danone.cz\/web\/o-jogurtu\/co-vse-byste-meli-vedet\/","title":{"rendered":"Co v\u0161e byste m\u011bli v\u011bd\u011bt?"},"content":{"rendered":"\t\t
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Co v\u0161e byste m\u011bli v\u011bd\u011bt?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Jogurt je zakysan\u00fd ml\u00e9\u010dn\u00fd v\u00fdrobek, kter\u00fd vznik\u00e1 procesem fermentace. Ta spo\u010d\u00edv\u00e1 v zah\u0159\u00e1t\u00ed ml\u00e9ka za p\u0159id\u00e1n\u00ed jogurtov\u00fdch kultur \u2013 Streptococcus thermophilus a Lactobacillus bulgaricus. Produkty Danone jsou nav\u00edc obohaceny o vlastn\u00ed jogurtov\u00e9 kultury, kter\u00e9 pln\u00ed vlastn\u00ed zdravotn\u00ed benefity.<\/p>

Danone v sou\u010dasnosti vlastn\u00ed nejrozs\u00e1hlej\u0161\u00ed sb\u00edrku fermenta\u010dn\u00edch bakteri\u00ed na sv\u011bt\u011b, v n\u00ed\u017e se nach\u00e1z\u00ed 4 500 ml\u00e9\u010dn\u00fdch kultur. D\u00edky dlouholet\u00e9mu v\u00fdzkumu jsme na\u0161e v\u00fdrobky dok\u00e1zali obohatit o probiotick\u00e9 bakterie:<\/p>

Produkty zna\u010dky Activia obsahuj\u00ed bifidobakterie Bifidus Actiregularis\u00ae s ozna\u010den\u00edm CNCM I-2494. Produktov\u00e1 \u0159ada Actimel obsahuje bakterie ze skupiny lactobacil\u016f L. casei
Danone s ozna\u010den\u00edm CNCM I-1518. Jsou to jedny z nejodoln\u011bj\u0161\u00edch bakteri\u00ed. Tato probiotika p\u0159e\u017eij\u00ed p\u0159echod tr\u00e1vic\u00edm traktem a d\u00edky tomu maj\u00ed p\u0159\u00edzniv\u00fd \u00fa\u010dinek na organismus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jak vznik\u00e1 jogurt?<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tB\u011bhem procesu fermentace doch\u00e1z\u00ed k p\u0159em\u011bn\u011b \u010d\u00e1sti lakt\u00f3zy (tzv. ml\u00e9\u010dn\u00fd cukr vyskytuj\u00edc\u00ed se p\u0159irozen\u011b v jogurtu) na kyselinu ml\u00e9\u010dnou, d\u00edky kter\u00e9 z\u00edsk\u00e1v\u00e1 jogurt svou charakteristickou chu\u0165 a vlastnosti. Kyselina ml\u00e9\u010dn\u00e1 m\u00e1 i d\u016fle\u017eitou roli konzervantu, a d\u00edky jej\u00ed p\u0159\u00edtomnosti doch\u00e1z\u00ed ke sr\u00e1\u017een\u00ed kaseinu \u2013 ml\u00e9\u010dn\u00e9 b\u00edlkoviny, \u010d\u00edm\u017e jogurt z\u00edsk\u00e1v\u00e1 svou typickou konzistenci. V\u00fdznamnou roli ve v\u00fdsledn\u00e9 chuti jogurtu hraje pom\u011br obou mikroorganism\u016f \u2013 jestli\u017ee p\u0159eva\u017euje p\u0159\u00edtomnost laktobacil\u016f, je jogurt kyselej\u0161\u00ed, a naopak.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Kdy vznikl jogurt?<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAbychom ochutnali prvn\u00ed jogurt, mus\u00edme se vr\u00e1tit do t\u0159et\u00edho tis\u00edcilet\u00ed p\u0159ed na\u0161\u00edm letopo\u010dtem do oblasti euroasijsk\u00fdch step\u00ed, kter\u00fdmi putuj\u00ed nom\u00e1dsk\u00e9 kmeny. Jednou z nutri\u010dn\u011b d\u016fle\u017eit\u00fdch potravin bylo pro n\u011b ml\u00e9ko, kter\u00e9 s sebou p\u0159ev\u00e1\u017eeli ve vac\u00edch z koz\u00ed \u010di ov\u010d\u00ed k\u016f\u017ee, z nich\u017e se tak do ml\u00e9ka dost\u00e1vali bakterie, kter\u00e9 zap\u0159\u00ed\u010dinily jeho sr\u00e1\u017een\u00ed. \u0160lo tak z\u0159ejm\u011b o prvn\u00ed samovolnou fermentaci, kter\u00e1 sv\u011btu dala jogurt.\n\nZda \u0161lo skute\u010dn\u011b o prvn\u00ed jogurt, je dnes t\u011b\u017ek\u00e9 \u0159\u00edci, zm\u00ednky o n\u011bm se objevuj\u00ed i v dal\u0161\u00edch koutech sv\u011bta jako je Indie, pozd\u011bji v \u0158ecku a \u0158\u00edm\u011b, vzpom\u00edn\u00e1 se dokonce i v Bibli. Samotn\u00fd n\u00e1zev poch\u00e1z\u00ed z ture\u010dtiny. Jeho konzumac\u00ed byly zn\u00e1my i Kleopatra \u010di c\u00edsa\u0159ovna Sissi, kter\u00e9 na n\u011bj nedaly dopustit.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ilji\u010d Me\u010dnikov<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tJogurt, tak jak jej zn\u00e1me v dne\u0161n\u00ed dob\u011b, se do Evropy roz\u0161\u00ed\u0159il p\u0159es Balk\u00e1n a\u017e na po\u010d\u00e1tku 20. stolet\u00ed z oblasti st\u0159edn\u00ed a z\u00e1padn\u00ed Asie. Na p\u0159elomu 19. a 20. stolet\u00ed se jogurt stal p\u0159edm\u011btem v\u00fdzkumu \u0159ady badatel\u016f, kte\u0159\u00ed zkoumali jeho pozitivn\u00ed vliv na lidsk\u00fd organismus. Asi nejv\u00edce je s jogurtem spojeno jm\u00e9no rusk\u00e9ho v\u00fdzkumn\u00edka a nositele Nobelovy ceny Ilji Ilji\u010de Me\u010dnikova, kter\u00fd vyslovil hypot\u00e9zu, \u017ee pravideln\u00e1 konzumace jogurtu z\u0159ejm\u011b hraje v\u00fdznamnou roli v dlouhov\u011bkosti tureck\u00fdch a bulharsk\u00fdch vesni\u010dan\u016f. Ve sv\u00e9 pr\u00e1ci upozornil tak\u00e9 na vliv „dobr\u00fdch“ bakteri\u00ed v tr\u00e1vic\u00edm traktu \u010dlov\u011bka.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tTato studie se stala inspirac\u00ed i pro Isaaca Carasso, zakladatele spole\u010dnosti Danone. Na jedn\u00e9 stran\u011b st\u00e1l obchodn\u00ed z\u00e1m\u011br, na stran\u011b druh\u00e9 nep\u0159\u00edzniv\u00e1 situace ve \u0161pan\u011blsk\u00e9 Barcelon\u011b, kde propukla epidemie d\u011btsk\u00fdch st\u0159evn\u00edch chorob. Sv\u00e9 jogurty za\u010dal Carasso prod\u00e1vat v l\u00e9k\u00e1rn\u00e1ch a na doporu\u010den\u00ed l\u00e9ka\u0159e. Z p\u0159\u00edpravku se v\u0161ak brzy stala obl\u00edben\u00e1 pochoutka a jogurty se roz\u0161\u00ed\u0159ily na pulty obchod\u016f s potravinami.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Na\u0161e ml\u00e9\u010dn\u00e9 produkty<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Co v\u0161e byste m\u011bli v\u011bd\u011bt? Jogurt je zakysan\u00fd ml\u00e9\u010dn\u00fd v\u00fdrobek, kter\u00fd vznik\u00e1 procesem fermentace. Ta spo\u010d\u00edv\u00e1 v zah\u0159\u00e1t\u00ed ml\u00e9ka za p\u0159id\u00e1n\u00ed jogurtov\u00fdch kultur \u2013 Streptococcus thermophilus a Lactobacillus bulgaricus. Produkty Danone jsou nav\u00edc obohaceny o vlastn\u00ed jogurtov\u00e9 kultury, kter\u00e9 pln\u00ed vlastn\u00ed zdravotn\u00ed benefity. Danone v sou\u010dasnosti vlastn\u00ed nejrozs\u00e1hlej\u0161\u00ed sb\u00edrku fermenta\u010dn\u00edch bakteri\u00ed na sv\u011bt\u011b, v n\u00ed\u017e […]<\/p>\n","protected":false},"author":1,"featured_media":193012,"parent":192517,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-192522","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/pages\/192522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/comments?post=192522"}],"version-history":[{"count":5,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/pages\/192522\/revisions"}],"predecessor-version":[{"id":193016,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/pages\/192522\/revisions\/193016"}],"up":[{"embeddable":true,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/pages\/192517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/media\/193012"}],"wp:attachment":[{"href":"https:\/\/danone.cz\/web\/wp-json\/wp\/v2\/media?parent=192522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}