Author: Reporter of this magazine / Shang Yonghe 2016-01-03 Reads: 352
The test results showed that a considerable amount of lactose was detected in all yogurts, and lactose intolerant people should be carefully selected; the protein content of yogurt far exceeded that of lactic acid bacteria drinks, and the nutritional value of yogurt was higher.
Yogurt retains the nutrients of milk but contains less lactose, making it often the dairy product of choice for lactose intolerant populations. Affected by the company's promotion of "probiotics", many consumers will be foolish to distinguish which one to choose in yogurt and lactic acid bacteria drinks.
Which of the many brands of yogurt has less lactose and is more nutritious? Which type of product is more nutritious than lactic acid bacteria drinks and yogurt?
In November 2015, Consumer Reports determined the lactose content in yogurt, the protein and fat content of an important measure of dairy product quality, and the protein content of lactic acid bacteria beverages.
The test results show that a considerable amount of lactose was detected in 9 yogurts, among which the lactose content of Yantang yogurt was not much different from milk, and lactose intolerant people should be carefully selected.
Among the 6 lactic acid bacteria drinks, the protein content is generally lower than that of yogurt, and the highest protein content is Yakult, but its protein content is only 1.27g/100ml, which is less than 40% of Danone Biyou.
After ingesting dairy products, some consumers experience bloating, gas and even diarrhea, which are typical manifestations of lactose intolerance. The lactose widely present in dairy products is the "culprit" that causes lactose intolerance.
"Most Chinese are not suitable for drinking milk directly due to their innate lack of enzymes that can digest lactose. When fermenting yogurt, lactose will be hydrolyzed into galactose and glucose, so there is less lactose in yogurt and it is not easy to cause lactose intolerance. Jiao Tong, a national-level nutritionist, told this reporter.
"Lactose intolerant people, when choosing dairy products, should try to choose low or lactose-free products, yogurt is one of the better alternatives to milk." He said.
GB 28050-2011 "General Principles of Nutrition Labeling for Prepackaged Foods" requires that the lactose content is not higher than 2g/100g.
However, none of the 9 yogurts sent for inspection by this journal can meet the requirements of low lactose. (Figure 4)
The "Animal Food Technology" edited by Jiang Aimin, deputy director of the China Animal Products Processing Professional Committee, pointed out that the average lactose content of normal raw milk is 4.8%, that is, 4.8g/100g. The lactose content of Yantang kefir tested by this journal can reach 4.0g/100g, and the lactose content has not been greatly reduced due to fermentation. (Figure 4)
Dietitian Gu Zhongyi once wrote that under the guidance of science, most healthy Chinese adults who consume 6.25g of lactose per day will not have any symptoms of lactose intolerance.
Taking Yili Chang light yogurt with the lowest lactose content as an example, the lactose content is 2.6%, if you eat more than 240g per day, it may still cause adverse reactions due to lactose intolerance.
"Drinking milk in small amounts and many times, even individuals with lactase deficiency can tolerate small amounts of milk. In order to avoid the adverse reactions of lactose intolerance, lactose intolerant consumers can eat foods with high carbohydrates, such as steamed buns and bread slices, before drinking milk or yogurt. Liu Lu, an international first-class nutritionist, suggested.
"The fat and protein content in milk are the two indicators that consumers, businesses and dairy farmers are most concerned about, and the higher the content, the better the quality, which also means the higher the production cost." Fan Zhihong, associate professor of China Agricultural University, stressed in an interview with Consumer Report.
"For every 0.1g/100g higher protein and fat content in raw milk, the purchase price will increase accordingly. At present, the purchase price of milk in China fluctuates between 2800 yuan / ton and 4500 yuan / ton due to the difference in protein and fat content. Song Liang, a senior dairy analyst, told this reporter, "The higher the protein and fat content in raw milk, the higher the cost of feeding dairy farmers, and the higher the cost of dairy products produced by enterprises." ”
The test results of this journal show that the protein content of 9 yogurts is significantly higher than that of 6 lactic acid bacteria drinks. Among them, the highest protein content is Danone Biyou, whose protein and fat content are 3.15g/100g and 3.49g/100g, respectively. (Figure 5)
According to data released by Nielsen in 2014, the overall market for active lactic acid bacteria beverages has grown to 7.34 billion yuan, an increase of 9 times over 2006. In stark contrast, the national standard for lactic acid bacteria beverages, gb 16321-2003, has not changed for 13 years, and its protein requirements are only 0.70g/100g.
Among the 6 lactic acid bacteria drinks, Yakult has the highest protein content, 1.27g/100ml, but only 40% of Danone yogurt. The protein content of Yantang and Guangming Changyou is 1.04g/100ml. (Figure 6)
"Taking into account production costs and sales profits, enterprises use milk powder instead of fresh milk when producing yogurt and other dairy products. Consumers can give priority to sour milk made from fresh milk when purchasing. Liu Dongmei, associate professor of the Food College of South China University of Technology, told reporters.
For some public opinion pointed out that "according to the quality of milk, the best milk is provided to the workshop to make yogurt, and then the slightly worse quality is used to make pure milk, high-calcium milk, followed by peanut milk, breakfast milk, etc., and the quality is a little worse to make lactic acid bacteria drinks and ice creams", Song Liang also expressed his approval.