Yogurt (fermented milk) can help people promote digestion and absorption of the stomach and intestines, maintain the beneficial bacteria of the intestine, and has been more and more loved and respected by the majority of consumers.
There are many varieties of yogurt on the market, and the tastes are constantly evolving. In order to understand the situation between product quality and possible differences, and to guide consumption, the Beijing Consumers Association conducted a comparative test of some yogurts sold in Beijing.
<h1 class="pgc-h-arrow-right" data-track="44" > test sample</h1>
Samples from this comparative test were purchased by the staff of the Beijing Consumers Association as ordinary consumers in 7 supermarkets in Beijing. The samples involved 20 yogurt samples from 10 brands of Yili, Mengniu, Sanyuan, Guangming, Junlebao, Herun, Meiji, Jane Ai, Kashi and Uno. Among them, there are both traditional large domestic dairy enterprises and emerging dairy enterprises, as well as foreign yogurt brands. In terms of product categories, it mainly includes fermented milk (low temperature refrigeration), flavored fermented milk (low temperature refrigeration), pasteurized heat treatment flavored fermented milk (room temperature preservation).
<h1 class="pgc-h-arrow-right" data-track="42" >2</h1>
According to the GB 19302-2010 standard, the comparative test tested the total number of lactic acid bacteria, energy, protein, fat, carbohydrate, sodium, calcium, non-fat milk solids and acidity of the samples.
After testing, all test items of 20 kinds of yogurt samples meet the relevant national standards and labeling requirements. The details are as follows:
(1) The total number of lactic acid bacteria
According to the product standard GB 19302-2010 on the total number of lactic acid bacteria, in addition to the number of lactic acid bacteria after heat treatment of the product after fermentation does not require, the total number of lactic acid bacteria in the rest of the fermented milk products shall not be less than 1×106CFU/g (mL).
After testing, the total number of lactic acid bacteria in the 15 kinds of fermented milk and flavored fermented milk samples has reached the limit requirement of not less than 106 CFU/g (mL) required by the standard, which meets the number of lactic acid bacteria claimed in the labels of each product.
Among them, the product with the highest total number of lactic acid bacteria is Meiji Bulgarian yogurt (sweet and original), reaching 3.4 ×109CFU/mL; the product with the lowest total number of lactic acid bacteria, simple alcohol 0, added sucrose flavored sour milk, and its content reaches 22×108 CFU/mL, which is 220 times higher than the national standard.
5 kinds of pasteurized heat treatment flavored fermented milk samples due to heat treatment after fermentation, the total number of lactic acid bacteria in the product standard is not required, the actual test results show that the total number of lactic acid bacteria in the 5 samples are less than 1000CFU / mL, the results show that after the heat treatment process, the lactic acid bacteria in the samples have lost their activity, so as to facilitate storage at room temperature. The details are as follows:
(2) Nutrition label indicators of prepackaged foods (energy, protein, fat, carbohydrates, sodium, calcium)
According to the provisions of relevant standards, the protein in fermented milk shall not be less than 2.9g/100g, the fat (limited to full-fat products) shall not be less than 3.1g/100g; the protein in flavored fermented milk shall not be less than 2.3g/100g, and the fat (limited to full-fat products) shall not be less than 2.5g/100g; the measured values of energy, fat and sodium shall not be higher than 120% of the indicated value; and the measured values of protein, carbohydrates and calcium shall not be less than 80% of the indicated value.
After testing, all 20 products in this test meet the specified requirements. Here are the test data of protein and calcium that consumers are more concerned about, as follows:
<h1 class="pgc-h-arrow-right" data-track="16" > third, consumption tips</h1>
(1) Through this comparative test, the quality of yogurt products of mainstream brands on the market is stable, and the physical and chemical projects and characteristic indicators of product quality meet the relevant national standards and label identification requirements.
(2) There is no obvious difference between the quality of flavored fermented milk products that have been pasteurized and heat treated with low temperature fermented milk or flavored fermented milk products, while maintaining the unique nutrition and taste of yogurt, and having the advantages of convenient storage at room temperature, easy to carry, and long shelf life. However, after heat treatment, this type of product does not contain live probiotics, and consumers who need to supplement probiotics with yogurt are recommended to choose low-temperature refrigerated yogurt.
(3) The nutrition label of yogurt products can objectively reflect the content of the nutritional components of the product, and consumers can refer to the product label and nutrition ingredient list in the purchase, and choose products suitable for themselves according to their needs.
(4) In the purchase process, you can pay attention to the product category, confirm whether the product belongs to fermented milk or flavored fermented milk, if you want a single ingredient, you can choose fermented milk products, or you can also combine the ingredients added to the ingredients, the choice of ingredients is simple such as products that only contain fresh milk or milk powder, white sugar, and probiotics. At the same time, we can also refer to the products with higher value of the price/performance value and the quality value of our analysis.
<h1 class="pgc-h-arrow-right" data-track="46" >4</h1>
For ease of comparison, the sample flavors purchased this time are all original. The details are as follows: