Steve Carper wrote:
> The bacteria added to milk to make yogurt has all the protein it needs.  It
> does not use, break down, digest, or in any other way touch the protein in
> the milk.  Any casein in the milk to begin with stays there.
 
Are you saying that acidophylis, etc. do not multiply in yogurt? I was under
an impression they do. If they do, then the new ones must get the proteins
for their needs. And since their needs are not casein or whey they would
break those into amino acids and build the proteins they need from them.
 
>  Bacteria protein is not counted as part of the overall protein count.
 
Hmm. Another hmm. More hmm. Scratching my head...
You are turning upside down many of my assumptions about how food is
analysed for labeling. I remember being told in school that calories
where determined simply by burning a chunk of food and measuring
something (heat I think, or CO2). As for proteins, carbos, fat there
was a similarly simple method. Use something to separate them and
then measure. This 'something' would break up whatever was in there,
including bacteria cells and then measure total macronutrients.
Are you telling me they don't break up the bacteria cells as part
of the analysis? If you are telling me they don't do this for yogurt,
then what do they do for meat, where almost all the nutrients are
contained within cells?
 
Ilya
 
PS not being argumentative, just overly excited - this is the first
time I get to ask these questions of a large group of people who
know a lot about it. Kinda like a kid in a candy store :)