There are many brands of yogurt in the market. When choosing yogurt, you should pay attention to the following points:
1, the first thing to look at is the name. Usually yogurt is marked with yogurt or fermented milk. Yogurt or lactic acid bacteria drinks, drinks are not yogurt, but drinks.
2. Secondly, it depends on the formula table. The first in the formula list is raw milk, which is qualified yogurt. Fermented with fresh milk, the price is relatively expensive, and the nutritional value is the highest among all yoghurts. It is a good yogurt.
3. If there is the word reconstituted milk on the package, and the first place in the ingredient list is water. It is fermented by milk powder and white sugar. Although there is the word yogurt on the trademark, it can't be regarded as real yogurt because many of its nutrients have been destroyed. For example, vitamins are almost destroyed.
4. If the first place in the ingredient list is water and there is no reconstituted milk logo, it is definitely not yogurt, and it is most likely a lactic acid drink.
5. Look at the milk content of yogurt. Try to choose yogurt with milk content greater than 85%. The higher the milk content in yogurt, the better its nutritional value. The milk content of some yogurts can be as high as 99%. This kind of yogurt is particularly sour and needs to be mixed with honey or jam.
Yogurt classification
According to national standards, yogurt can be divided into four categories: yogurt, fermented milk, flavored yogurt and flavored fermented milk.
1, yogurt
Raw cow (sheep) milk or milk powder is used as raw material, which is sterilized, inoculated with Streptococcus thermophilus and fermented by Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. Bulgaria).
2. Fermented milk
Raw cow (sheep) milk or milk powder is used as raw material, and the product with reduced pH value is made after sterilization and fermentation, and there is no limitation of bacteria.
3. Flavor yogurt
In addition to milk/milk powder, yogurt also contains other ingredients, such as food additives, fruits and vegetables or miscellaneous grains. As long as the milk/milk powder content exceeds 80% and the protein content is ≥2.3%.
4. Flavor fermented milk
In addition to milk/milk powder, other ingredients are added after inoculation and fermentation, and there is no limit to bacteria.
Reference to the above information: Baidu Encyclopedia-Yogurt