Many people love to drink yogurt, but every time they see a wide variety of yogurts on the shelves, they begin to wonder: flavored yogurt, flavored fermented milk, lactic acid bacteria drinks, sour milk... It's really too much, next let's identify "yogurt" and find the "yogurt" that suits you.
Classification based on 1: whether additional ingredients are added
There are two types of fermented milk and flavored fermented milk. The latter adds fruits and vegetables, grains, food additives, etc., to make yogurt have different flavors.
Classification according to 2: consistency
Stirred and coagulated yogurt. Common ordinary yogurt belongs to the stirred type, with strong fluidity and thick texture. The old yogurt belongs to the solidified type, which is blocky, solid and thick in texture.
Classification according to 3: whether refrigeration is required
It is divided into refrigerated yogurt and ambient yogurt.
(1) Refrigerated yogurt is also called "live yogurt", in order to avoid the active lactic acid bacteria contained in yogurt, at room temperature will continue to produce acid, resulting in excessive acid products so that lactic acid bacteria themselves die, or the number of live bacteria declines, and even other bacteria breed and deteriorate, and must be refrigerated to sell edible yogurt.
(2) Ambient yogurt, also known as "sterilized yogurt", is made after packaging special materials under secondary disinfection and sterilization and sterile conditions on the basis of refrigerated yogurt, which can maintain the curd state and initial taste of yogurt at room temperature, suitable for long-term preservation and long-distance transportation of yogurt.
Q: Benefits of drinking yogurt
(1) Alleviate lactose intolerance: People with lactose intolerance cannot decompose lactose in milk due to the lack of lactose decomposition enzymes in the body, so there will be bloating, diarrhea or flatulence when drinking milk. The lactose in yogurt is in a state of almost decomposition, so it is very suitable for people with lactose indigestion.
(2) Multivitamin: Yogurt not only retains the original nutrients of milk, but also produces a variety of vitamins that maintain human health through fermentation, such as VB1, VB2, VB6, VB12, etc.
(3) The calcium and phosphorus in yogurt are more easily absorbed by the human body: the calcium content in yogurt is as rich as milk, and the lactic acid produced after fermentation can also effectively improve the utilization rate of calcium and phosphorus in the human body.
Q: Distinguish between "real and fake" yogurt
The scientific name of yogurt is "fermented milk", so essentially as long as the product type is fermented milk, it is yogurt. However, milk drinks such as lactic acid bacteria drinks and yogurt are not yogurt. Because the main ingredients of these milk drinks are water, frankincense and other additives, containing a small part of the milk ingredients, or even do not contain, the corresponding nutritional value is also low.
(1) Look at the product name:
"Yogurt", "fermented milk", "sour milk", "yogurt", etc., generally refers to yogurt.
(2) Look at the product category:
The product category is yogurt or fermented milk is yogurt; but the product category is a beverage or beverage, so it has to be noted that this is definitely not real yogurt.
(3) Look at the main ingredients:
According to regulatory requirements, the ingredient list is arranged from high to low according to the content of raw materials. At the top of the yogurt ingredient list is cow's milk/goat's milk, so the milk content is the most. The most raw material for milk drinks is water, so it is necessary to pay attention to seeing that the first ingredient is water.
(4) Look at the nutrition facts list
The fat content of yogurt is similar to that of milk, about 3.2g of fat per 100g; and the content of sugar is the carbohydrate content marked on the nutrition facts table, and the general sugar content is not more than 12%; according to national standards, the protein content of ordinary yogurt cannot be less than 2.9%, and the flavored yogurt cannot be less than 2.3%, so when the protein content is lower than the above, it is likely to be a milk drink.
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Source of the article: public number Yao Jinbin Studio
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