Yogurt is a favorite drink for many consumers. Some people in life are afraid that the refrigerated low-temperature yogurt will be too cold, so they will heat the yogurt before drinking, but there are also opinions that this will destroy the nutrients of the yogurt. So, is it OK to heat up yogurt before drinking?
Experts interviewed
Ruan Guangfeng, deputy director and associate research librarian of Kexin Food and Health Information Exchange Center
The main reason why yogurt can't be heated is that some of the live probiotics in yogurt are sensitive to temperature, and heating at high temperatures kills these beneficial bacteria. In addition, the lactose in yogurt is broken down into a form that is more easily absorbed by the body during fermentation, and heating too much can disrupt this process, causing yogurt to lose its nutritional value. Not all yogurt can't be heated, though.
Nguyen Quang Feng explained:
Yogurt is a dairy product that has been fermented by lactic acid bacteria, and according to whether it has undergone pasteurization heat treatment, yogurt can be divided into:
Low-temperature live yogurt
Pasteurized yogurt at room temperature
The biggest difference between the two is whether it contains "live lactic acid bacteria", and the rest of the nutrients are not much different, and the core purpose of drinking yogurt is to obtain the high-quality protein and calcium rich in milk.
🥛 Low-temperature yogurt needs to be refrigerated for storage and transportation, while ambient yogurt is more suitable for people who are inconvenient to refrigerate and need to leave yogurt for a long time.
🥛 Ambient yogurt is rich in nutrients such as protein and calcium, and is also a good choice for lactose intolerant people, children, the elderly and other groups, or people with weak gastrointestinal function.
Some people have a sensitive stomach and are prone to discomfort when drinking low-temperature yogurt, so you can soak the yogurt bottle or yogurt bag in warm water for a while before drinking, which will not lose any nutrients and can also make the yogurt "warm" a little. Because the lactic acid bacteria in yogurt are most active at a temperature of 40 to 45 degrees Celsius, if the heating temperature exceeds 50 degrees Celsius, the lactic acid bacteria will be destroyed, causing the beneficial bacteria in the yogurt to lose their activity, therefore, the yogurt should not be heated to more than 45 degrees Celsius, which can avoid destroying the probiotics, and at the same time will not destroy the taste and texture of the yogurt.
You can also leave the yogurt at room temperature for a period of time and drink it after it is not too cold, even if a small part of the lactic acid bacteria in it die at room temperature, you can still get most of the benefits of yogurt.
It is important to note that do not blanch low-temperature yogurt in boiling water or microwave it, as this will kill most of the "live lactic acid bacteria". In addition, different types of yogurt are adaptable to heating differently.
For example:
- Stirred yogurt can be warmed moderately;
- Solidified yogurt, such as aged yogurt, is not suitable for heating because heating may cause whey to precipitate, affecting the quality of the yogurt.
In addition, with the development of technology, commercially available room temperature yogurt has achieved "live bacteria" through technological innovation, if consumers who do not like to drink refrigerated yogurt want to get the benefits of probiotics, they can choose room temperature yogurt with live bacteria when buying.
Produced by the New Media Editorial Department of China Consumer Daily
Source: China Consumer News · China Consumer Network
Reporter/Li Jian
Editor/Pei Ying
Producer/He Yongpeng, Ren Zhenyu
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