Nutritious and flavorful yogurt has always been a healthy snack loved by big friends and children, but if you look closely, you will find that there are flavored fermented milk, flavored yogurt, restored milk and so on on the packaging.
Yogurt big family
According to GB 19302-2010 "National Standard fermented milk for food safety", fermented milk, yogurt, flavored fermented milk and flavored yogurt are all yogurt, the difference is in the milk content of raw materials, whether there are additives and the type of bacteria.
Different types of yogurt have different protein content, but they are at least not less than 2.3g/100g. If it is a milky drink, the protein content is much less.
Physical and chemical indicators in GB 19302-2010 "National Standard Fermented Milk for Food Safety"
GB/T 21732-2008 Physical and chemical indicators in "Milk-containing beverages"
In addition, old yogurt and Greek yogurt are "variants" of yogurt, and the difference is only in the production process and nutritional content.
Restored milk yogurt refers to the use of restored milk raw materials, which is to concentrate and dry milk into concentrated milk or milk powder, and then add an appropriate amount of water to make an emulsion with the proportion of water and solids in the original milk.
When buying yogurt, we can pay more attention to the ingredient list of the product. The first place in the yogurt ingredient list should be raw cow (sheep) milk, and the first place in the ingredient list of milk drinks is water.
Secondly, if you want to control your sugar intake, subtract 5 from the number of carbohydrates in the nutrition facts list, which is probably the amount of sugar added.
The same is flavored fermented milk, and the sugar content is also different
About yogurt, are you drinking it right?
Many people will want to use yogurt to promote digestion, but the digestion effect of yogurt is not ideal.
Although the lactic acid bacteria in yogurt do have a certain effect on digestion, the key is to look at the number and activity of lactic acid bacteria.
Lactic acid bacteria need to maintain optimal activity in an environment of 2 °C to 6 °C. Although the number of milk protein lactic acid bacteria in some low-temperature yogurt products can reach the order of millions claimed in the advertisement when the production line, it is difficult to say how many lactic acid bacteria can be cut all the way to the stomach and intestines after the long process of storage and sales until they reach the stomach and intestines of consumers.
Therefore, the biggest value of yogurt lies in protein, vitamins, calcium and other nutrients, rather than the health care effects such as "enhancing immunity" and "regulating intestinal flora" advertised by some merchants.
Did you know about yogurt?
Ambient yogurt and low-temperature yogurt are fermented from milk, and their protein, calcium, vitamins and other nutrients are almost the same.
The biggest difference between the two is whether they contain "live lactic acid bacteria". Low-temperature yogurt is only in the raw milk state after a sterilization treatment, no longer sterilized after fermentation, lactic acid bacteria can survive, but the storage conditions are more demanding, need to be stored at low temperature; and ambient yogurt needs to be "pasteurized heat treatment", the treatment will kill most of the bacteria, so it can be stored at room temperature for a long time.
The acidity of yogurt is not directly related to its nutritional value. The main reasons affecting the acidity of yogurt are the acid production capacity of the bacterial species, the length of fermentation time, the storage method, and the sugar content. The change of these 4 factors will directly affect the acidity change of yogurt, but it will not affect the content of vitamins, proteins, calcium and other nutrients in yogurt, so the increase in acidity does not mean that yogurt quality is better.
These pale yellow waters are "whey", and when cheese is made, the casein, which makes up 80% of the milk protein, forms a clot or clot, while the remaining small amount of protein flows out with the whey. If you do not add thickener when making yogurt, after a period of time, some whey will also precipitate, so yogurt can be safely drunk, and the whey protein added in foods such as whey protein powder products is extracted from this liquid.