Text | Dairy Home Liquid Milk Evaluation and Research Center
Unlike ordinary liquid yogurt, old yogurt is jelly-like and has a unique flavor, which has become a feature of local dairy products. In the Heilongjiang region, the old yogurt specialty product is the Renlao yogurt in the northeast of Wandashan, produced from the local dairy enterprise Wandashan, which is deeply loved by local consumers.
In this issue, dairy home, a big data service platform that provides dairy product evaluation and comparison for 1.4 billion Chinese people, helps consumers to deeply evaluate whether it is worth buying from many aspects and dimensions such as brand background, milk source traceability, nutritional ingredients, ingredients, price and word of mouth.
After reading this evaluation, you will have a more comprehensive understanding of Wandashan Dongbeiren, which can see the advantages of Wandashan Dongbeiren and the shortcomings of Wandashan Dongbeiren. Dairy Home is only responsible for consumers, while evaluating each dairy product, it aims to let consumers buy clearly and without spending a penny.
Pre-test instructions:
The main reference standards and regulations in this issue of evaluation are: gb 19302-2010 national standard for food safety fermented milk, and dietary guidelines for Chinese residents (2016 edition).
This evaluation is initiated by the Dairy Home Liquid Milk Research Center, the products purchased by the evaluation, all the costs required for the evaluation are borne by the Dairy Home, the whole process is at its own expense, and does not accept sponsorship from any brand merchants. This evaluation is a non-profit activity, without any commercial purpose, all links adhere to the principle of objectivity and fairness, seek truth from facts, do not ignore the advantages of any product, but also do not hide the shortcomings of any product.
Objective, professional and valuable, it is the professional ethics upheld by Dairy Home, which aims to provide consumers with valuable decision-making references. If you have any comments or suggestions about our evaluation report, please leave a comment to point out that if it makes sense, we will carefully adopt it.
1. Background checks
The following table is the background content of The company of Wandashan Tohoku Ren.
Second, the milk source traceability
1. Milk base
Milk-based is the core raw material for making dairy products, accounting for more than 80% of yogurt ingredients, and other ingredients such as sugars and food additives are added on the basis of milk-based. Most products are based on raw milk, and some products add whole milk powder.
The following table shows the milk base of Mt. Kandasan.
At present, China's national standard "GB 19302-2010 National Standard for Food Safety Fermented Milk" stipulates that the raw milk content of flavored yogurt needs to be ≥ 80%.
brief summary:
●The milk base of Wandashan Tohoku Ren is raw cow's milk, which ensures the freshness of the product
●The milk base of Wandashan Dongbeiren complies with the provisions of the national standard
2. Milk source
Milk source is the source of milk quality and the first barrier that determines whether quality is good or bad. There's a saying that goes: a good cow produces good milk. The environment in which cows grow, the level of feeding management and the indicators of raw milk directly determine the quality of the source of cows and grandmothers.
Based on this, the dairy home evaluation report takes the traceability of milk source as the entry point in the research of the product itself, aiming to help consumers check the quality of the product source.
The picture below shows the milk source of The Northeast Ren of Wandashan.
Guandashan Northeast Ren - milk source
The source of Guandashan's own milk is in Heilongjiang, one of the only three remaining black soil belts in the world, where the soil is fertile and the grass is fertile. Located between 42° and 47° north latitude, it is very suitable for the growth and lactation of dairy cows, and is recognized as a high-quality milk source belt in the world. In winter, the temperature reaches -30 °C and the cold is severe, isolating most germs and insect pests, allowing cows to enjoy a clean environment and pure ingredients.
Third, the nutritional composition
Yogurt is fermented from raw milk, in addition to retaining the nutritional value of raw milk, in the fermentation process also produces a variety of vitamins required for human nutrition, and milk is rich in probiotics, which can effectively regulate constipation. Milk has a high content of calcium, yogurt is also rich in calcium, but the calcium in yogurt is usually combined with the lactic acid in yogurt, and calcium combined with lactic acid is more easily digested and absorbed by the human body.
This issue of evaluation mainly evaluates and compares the nutrients such as calcium, protein, fat, carbohydrate, and sodium of Wandashan Dongbeiren.
1. Calcium
Calcium is the most abundant mineral in the human body, 99% is present in bones and teeth, constituting the stent of the human body; 1% is present in tissues and body fluids, involved in blood coagulation, transmission of nerve impulses, hormone secretion and a series of physiological functions, is an important nutrient of the human body.
At present, China's national standard "GB 19302-2010 National Standard for Food Safety Fermented Milk" does not require the calcium content of fermented milk.
● Wandashan Dongbeiren is not labeled with calcium content, and the calcium content is not mandatory by the state, but this does not mean that it does not have a calcium content, and it is probably because of lack of confidence
2. Protein
The protein content in milk is 2.8% to 3.3%, which is mainly composed of 79.6% casein, 11.5% whey (white) protein and 3.3% lactoglobulin, and a small amount of other proteins, such as immunoglobulins and enzymes.
Protein is an important component of all the cells and tissues of the human body, which has the effect of maintaining the normal metabolism of the body and the transportation of various substances in the body, providing energy, and participating in the immunity of the body as antibodies.
"GB 19302-2010 National Standard for Food Safety Fermented Milk" stipulates that the protein content of fermented milk should be ≥ 2.9%, and the protein content of flavored fermented milk should be ≥ 2.3%.
●Wandashan Dongbei ren belongs to the flavored yogurt, and the national standard does not require it
● The protein content of Wandashan Dongbei kernel is not high
According to the Dietary Guidelines for Chinese Residents (2016 Edition), the recommended daily intake of protein for babies aged 1-2 years is 25g, and 30g for 3-5 years old.
Based on the above 300 grams of yogurt per person per day, Wandashan Dongbeiren can supplement the protein content of consumers with 8.4g.
3. Fat
Milk fat in milk is about 2.8% to 4.0%, and it is dispersed in the emulsion in a microparticle-like fat ball, which is in a good emulsification state, easy to digest and absorb, and the absorption rate is as high as 97%.
The lipids in milk are mainly triglycerides, a small amount of phospholipids and cholesterol, the fatty acid composition in milk fat is complex, oleic acid accounts for 30%, linoleic acid and linolenic acid account for 5.3% and 2.1% respectively, and short-chain fatty acids (such as butyric acid, caprolic acid, caprylic acid) content is higher, about 9%, which is the reason why milk fat has good flavor and is easy to digest.
"GB 19302-2010 National Standard for Food Safety Fermented Milk" stipulates that the fat content of fermented milk ≥ 3.1%, and the fat content of flavored fermented milk ≥ 2.5%.
4. Carbohydrates
The lactose content of yak is about 4.5% to 5.5%, and the average value is slightly higher than that of ordinary milk. Lactose in the intestine can promote the absorption of calcium, iron, zinc and other minerals, improve their bioavailability; promote the reproduction of intestinal lactate bacteria, especially bifidobacteria, improve the microbiometric balance of the human body, and promote the synthesis of B vitamins by intestinal bacteria.
"GB 19302-2010 National Standard for Food Safety Fermented Milk" does not directly stipulate the carbohydrate content in yogurt, but only requires "non-fat milk solids" (protein, lactose and minerals) to ≥ 8.1%. If the carbohydrate content of a yogurt is much more than 5%, that is, the carbohydrate content per 100ml is greater than 5g, it means that in addition to lactose, the additional sugar is added to the product, and the higher the carbohydrate content, the more sugar is added.
● The carbohydrate of Wandashan Dongbei kernel is not high, and it is not much higher than 5g/100ml, indicating that the amount added is not much
5. Sodium
Sodium belongs to one of the many minerals of milk, and also belongs to the "ash" (including various elements such as sodium, potassium, calcium, iron, manganese, sulfur, etc.). An appropriate amount of sodium can ensure the balance of water in the body, regulate the water and osmotic pressure in the body, and maintain the acid-base balance in the body.
The level of sodium and ash content is related to the health of the cow itself, its living environment, and the additives in the product.
At present, the national standard "GB 19302-2010 National Standard for Food Safety Fermented Milk" does not stipulate the sodium content of yogurt, but the normal ash content in milk is about 0.7%, and the ash content in human milk is about 0.2%.
●The sodium content in milk is generally between 40-70mg, and the sodium content of Wandashan Dongbei kernel is within the normal range
Sodium in the human body is not easy to lack, excessive intake is not accumulated, relatively speaking, it is still relatively easy to control. Excessive sodium intake may cause symptoms such as edema, increased blood pressure, and elevated plasma cholesterol.
Fourth, ingredients
1. Lactic acid bacteria
Some of them are probiotics, so named because of their ability to ferment carbohydrates into lactic acid. A large number of research data show that lactic acid bacteria can promote the absorption of the gastrointestinal tract, maintain the balance of intestinal flora, reduce serum cholesterol, improve immunity and so on.
If the yogurt is not stored at low temperatures, the millions of live lactic acid bacteria in the yogurt will continue to ferment, and these lactic acid bacteria may lose their activity in advance due to overgrowth fermentation. And the continued fermentation of lactic acid bacteria will also change the taste and taste of yogurt, that is, it is very sour to drink. After that, the acidity will gradually decrease, and the yogurt will quickly deteriorate, and the main view from the outside is the "swelling bag".
Some companies on the cold chain distribution of products to the terminal sales of storage conditions are not strict supervision, some supermarkets even put low-temperature yogurt in the room temperature environment promotion, so that the refrigeration conditions can not be reached, active lactic acid bacteria will soon die, the number of live bacteria will decline rapidly, the value of the product will be greatly reduced, resulting in consumers "spending money to buy live bacteria but buy dead bacteria."
Therefore, when consumers choose yogurt products, they try to choose the number of live lactic acid bacteria that exceed the national standard 1×10⁶CFU/g (ml), and the number of lactic acid bacteria alive is more, which can ensure the greatest possible drink of live bacteria.
Lactobacillus bulgaricus and Streptococcus thermophilus commonly found in yogurt ingredients are common lactic acid bacteria, which are essential materials for making yogurt, and studies have shown that this bacterium can only reach the upper part of the small intestine, has no probiotic effect, and cannot colonize in the intestine.
Probiotics mainly include Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus gratiss, Bifidobacterium and so on.
Therefore, consumers need to carefully check the bacteria in the yogurt ingredients when purchasing yogurt products, and try to choose yogurt containing probiotics.
The functional role of each type of lactic acid bacteria is different, and the following analysis is based on the addition of lactic acid bacteria from The Northeast Kernel of Wandashan.
(1) Lactobacillus plantarum
Lactobacillus plantarum is a kind of lactic acid bacteria, which has a certain immunomodulatory effect, inhibits pathogenic bacteria, reduces serum cholesterol content and prevents cardiovascular disease, maintains the balance of intestinal flora, promotes nutrient absorption, and alleviates lactose intolerance.
(2) Streptococcus thermophilus
Streptococcus thermophilus is an oxygen-depleting gram-positive bacterium, which can reduce intestinal pH, promote intestinal peristalsis, prevent pathogenic bacteria from colonizing, improve the intestinal microenvironment, regulate blood pressure, fight cancer, delay aging, shorten the curding time of yogurt, and increase yogurt viscosity.
(3) Lactobacillus Germanis milk subspecies
The Lactobacillus German subspecies belongs to the Lactobacillus dei family, produces functional amino acids, and can also produce good flavor in fermented milk. brief summary:
●The northeastern kernel of Wandashan contains probiotics, but the number of live bacteria is not marked
2. Nutritional supplements
Nutritional supplements are an adjunct that can be used to increase the amount of amino acids, trace elements, vitamins, minerals, etc. needed by the human body in yogurt. However, some companies will add some nutritional supplements to meet the standards because some of the indicators of cow's milk are not up to standard. For example, in many cases, because the protein does not meet the national standard, whey protein powder will be added; if the yogurt itself is not mellow enough, condensed milk and cream will also be added.
Whey protein powder
Whey protein powder, a precious protein isolated from milk, is known as the "King of Protein" because of its high purity, high absorption rate, and the most reasonable amino acid composition. The components of whey protein powder mainly include: β- lactoglobulin, α- lactoalbumin, immunoglobulin, lactoferrin.
Whey protein powder is added to dairy products mainly to increase the protein content of the product. Whey protein and its main components can provide the amino acids needed for the body to form new tissues, enhance the body's anti-fatigue ability, manufacture enzymes in the body, improve gastrointestinal function, and deliver oxygen and various nutrients to cells.
●Wandasan Tohoku Ren only added whey protein powder to increase protein content
3. Sugars
The sugars in this review don't just refer to white sugar as we know it. Sugars are an important class of organic compounds that are widely distributed in nature. Sucrose for daily consumption, starch in grain, cellulose in plants, glucose in human blood, etc. are all sugars.
The function of each sugar is different, and the following is analyzed according to the sugars added by the northeast kernel of Wandashan.
(1) White sugar
"GB 13104-2014 National Standard for Food Safety Sugar" defines white sugar as sugar crystallization made of sugar cane or sugar beet as raw material, processed by extracting sugar juice, purifying treatment, boiling crystallization and honey sharing. Excessive sucrose intake can lead to excessive calorie intake, which can lead to an increase in blood sugar levels, increasing the risk of diseases such as obesity, diabetes, heart disease and cancer, and people with diabetes fasting or eating less.
(2) Acesulfame potassium
Acesulfame potassium is a sweetener, does not participate in body metabolism, does not provide energy, high sweetness, cheap price, no caries, general concentration can increase sweetness by 20% to 40%, sweet duration is long, and aspartame 1:1 combination has a significant synergistic effect.
(3) Aspartame
Aspartame is a natural functional oligosaccharide, low heat, sweetness is 180 to 220 times that of sucrose, it does not cause caries, diabetics can be eaten, has been widely added to beverages, pharmaceutical products or sugar-free chewing gum as a sugar substitute. Phenylalanine is the main raw material for the production of aspartame, but it is not suitable for patients with phenylketonuria, so it is usually marked "containing phenylalanine" after aspartame.
(4) Consume glucose
Eating glucose is a very important monosaccharide, which is sweeter than sucrose and belongs to reducing sugar. Glucose has an important position in the field of biology, is the energy source of living cells and metabolic intermediates, that is, the main energy supply of organisms.
(5) New sweet
Neo sweetener is a functional sweetener, 7000 to 13000 times sweeter than sucrose, 30 to 60 times sweeter than Asba, and the energy value is almost zero. New sweet has no adverse effects on human health, and the nutrients contained in it are easily absorbed by the human body; it can be eaten by diabetics, does not cause caries, and can promote the proliferation of bifidobacteria.
●White sugar has been added to The Northeast Kernel of Wandashan, which is not in line with the current trend of "0 sucrose"
●Combined with the carbohydrate content, Wandashan Dongbeiren added 4 kinds of sugar substitutes, reducing the proportion of white sugar, and the total sugar content is not high
4. Food additives
According to the provisions of China's Food Sanitation Law (1995), food additives are artificial synthetic or natural substances added to food to improve the quality of food color, aroma, taste, etc., as well as for the needs of preservative and processing technology, and the food additives in yogurt mainly include thickeners, emulsifiers, stabilizers, colorants, etc.
The additives in yogurt should be added in accordance with the requirements of the "GB 2760-2007 Food Additive Use Standards".
Most of the yogurts sold on the market now are added with food additives, which are added in the prescribed dose and will not pose a threat to health, so there is no need to worry too much about the harm of food additives, but the Dairy Home website advises consumers to choose products with a wide range of additives.
Traditional old yogurt does not require any thickener to be made, and its solid state is a special gel state of milk protein. Now as consumers' requirements for taste are getting higher and higher, most of the old yogurt will add gelatin, pectin and other thickeners to improve the thick texture of old yogurt.
The function and role of each food additive are different, and the following is analyzed according to the food additives added by Wandashan Dongbeiren.
(1) Acetylated diamylated phosphate
Acetylated diamylated phosphate is a white powder, odorless, tasteless, easily soluble in water, can be used as a thickener, stabilizer, coagulant.
(2) Agar
Agar is a kind of plant glue, commonly used in seafood unicorn, stone cauliflower, river lily, etc., can be used as thickener, coagulant, emulsifier, preservative and stabilizer. In addition to helping to improve constipation, agar is also rich in minerals and multivitamins.
(3) Sodium carboxymethyl cellulose
Sodium carboxymethyl cellulose is a thickener. Protein is easy to agglomerate and separate, especially products with low pH value, protein must coagulate, sodium carboxymethyl cellulose can effectively solve these problems, which is dissolved in water into a transparent stable colloid, which can stabilize proteins, while reducing the surface tension between fat and water, so that fat is fully emulsified.
(4) Carrageenan
Carrageenan is a hydrophilic colloid extracted from red algae seaweeds such as unicorn, stone cauliflower, and staghorn. Carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components, and make the dairy product tissue delicate, smooth and delicious. It is generally used as a coagulant, emulsifier.
(5) Guar gum
Guar gum is an extract of the legume plant guar bean, which is a kind of galactomannan, which is relatively inexpensive, high viscosity and widely used, and is generally used as a food thickener.
(6) Xanthan gum
Xanthan gum, also known as Hansheng gum, is made of wild rape xanthomonas carbohydrates as the main raw material (such as corn starch) microbial extracellular polysaccharides produced by fermentation, xanthan gum can be quickly dissolved in water, has good water solubility, is the most superior performance of biological glue. It can be used as a thickener and stabilizer in food.
(7) Mono and diglyceride fatty acid esters
Mono and diglyceride fatty acid esters can be used as emulsifiers in dairy products.
(8) Sodium alginate
Sodium alginate is a byproduct of iodine and mannitol extracted from the kelp or sargasso of brown algae. Also known as sodium alginate. It can make cold food products produce a smooth appearance, silky taste, and is generally used as a thickener and stabilizer.
(9) Gelatin
Gelatin is a macromolecular hydrocolloid, which is the product of partial hydrolysis of collagen and is a naturally nutritious animal thickener. It has a high protein content, which is easily digested and absorbed by the human body, and can also promote the health of the intestinal microecology. When the protein content of the milk source is not up to standard and it is difficult to form a freeze, the addition of gelatin can smoothly coagulate into a freeze. At present, the raw materials for the production of gelatin on the market are mostly prepared from beef skin and beef bones or pig skin.
(10) Mono and bis stearate glycerides
Mono and diglyceride fatty acid esters can improve taste, increase fatty acid content, and can be used as emulsifiers.
● Wandashan Dongbeiren added 10 kinds of food additives, in the whole industry "zero additive" trend, this product still insists on adding so many kinds of food additives, which is obviously contrary to the entire industry, and the company lacks sincerity
PS: Why did Wandashan Dongbeiren add so many kinds of additives?
The 10 kinds of food additives added by Wandashan Dongbeiren are mainly thickeners and emulsifiers, which are used to enhance the texture of the old yogurt solidification and thickness, the quality of the raw milk and the existing process level cannot reach the state of sufficient solidification and thickness, and it is necessary to add food additives to assist in the completion, which can be seen that the ingenuity and sincerity of the enterprise are insufficient, not to improve the quality and process level of raw milk, but to adjust the corresponding consistency through additives.
5. Price
For most families, when buying yogurt, not only pay attention to product safety, but also pay attention to product quality, and pay more attention to product price. Spending the least amount of money to buy the best yogurt should be a common desire of all consumers.
Since its inception, Dairy Home has been designed to help Chinese and even global consumers choose dairy products with better quality and fairer prices. Through our objective and professional assessment and comparison, we aim to provide more consumers with valuable, objective and professional decision-making references.
Because the product specifications are different, the "gram unit price" is an indicator of the price of each product. In order to let consumers better understand the price level of Wandashan Dongbeiren in the same type of products, we selected 4 products of the same type and made statistics on their prices and grams per unit price:
Note: The above price data comes from channels such as Jingdong's official flagship store, most of the products are more or less buy-free, so the retail price is not an absolute value, because the promotion time and promotion intensity will change in real time, so it is for reference only.
● The price of Wandashan Dongbeiren is the highest in the same type of product, the product quality is not high, the price is the most expensive, and the cost performance is too low
Warm tips: there is no inevitable connection between the price level and the quality of good or bad, when purchasing products, consumers should conduct a comprehensive study of product quality according to their own conditions and product quality, and then make the final rational choice.
Sixth, word of mouth
The following table is the reputation of the enterprises affiliated to Wandashan Dongbeiren.
● Junlebao, an enterprise affiliated to Wandashan Dongbeiren, has a sampling pass rate of 100% in the past five years, and there is no negative news, indicating that the production safety of the enterprise is sufficiently guaranteed, and the production capacity and inspection ability of the enterprise are trustworthy
●Wandashan Dongbeiren's praise rate on mainstream e-commerce platforms is 98%
VII. Summary of this issue
Is It worth buying? Around this topic, the Dairy Home Liquid Milk Evaluation and Research Center conducted a horizontal comparative evaluation of Wandashan Dongbeiren and made the following summary:
Wandasan Tohoku Ren is not worth buying
reason:
Wandashan Dongbeiren added whey protein powder, but the protein content is still only 2.8g/100ml, and the raw milk quality is too poor
The overall nutrient content of Wandashan Dongbeiren is low, and there are no highlights
White sugar was added to The Northeast Kernel of Wandashan, which is not in line with the current trend of "0 sucrose"
Wandashan Dongbeiren added 10 kinds of food additives, which is completely contrary to the trend of "0 additives"
The price of Wandashan Dongbeiren is too high, the product quality is poor, the price is indeed the most expensive, and the cost performance is too low
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