Charcoal yogurt is usually light brown. Charcoal-roasted yogurt is brown because of its special technology. It has undergone a series of extraction and refining techniques, so the color will be brown, not milky white of ordinary milk, but this color does not contain any hormones, so you don't have to worry about adding any hormones or chemicals in the production process.
To make grilled yogurt, raw milk is generally heated at 90℃ ~ 95℃ 120 minutes. In order to speed up the reaction process, some reducing monosaccharides, such as glucose and fructose, are usually added to produce a wide variety of small molecular volatile compounds and macromolecular brown products. Then a low-temperature long-time fermentation process is adopted, usually at 37℃ for 6-8 hours. Through long-term fermentation, the production of flavor substances and beneficial components in milk is increased, and the content of lactic acid bacteria is increased.
What's the difference between baked yogurt and ordinary yogurt?
In taste, the characteristic of charcoal-roasted yogurt is its "caramel flavor", which is also derived from the flavor substances produced during high-temperature browning.
In terms of nutritional value, both grilled yogurt and ordinary yogurt are fermented by milk and lactic acid bacteria. Except for charcoal-roasted yogurt participating in Maillard reaction, there is little difference in other production processes.
Compared with ordinary yogurt, the high-temperature browning process in charcoal-roasted yogurt processing will greatly reduce the contents of vitamins and active substances in raw milk, and the modification of Maillard reaction will also reduce the digestion and utilization rate of protein in milk.
However, grilled yogurt has certain advantages over ordinary yogurt. Charcoal-roasted yogurt has a longer fermentation time and more sufficient fermentation. After long-term treatment with starter cultures, more milk proteins are decomposed into small peptides and amino acids, which are easier to digest and absorb. At the same time, the long-term fermentation process makes the grilled yogurt contain more lactic acid bacteria (654.38+000 billion /654.38+000 ml) and metabolites, which can increase the number of beneficial bacteria in human intestine and help maintain the balance of intestinal microbial flora.