Low-temperature yogurt is fermented by sterilizing fresh milk and adding lactic acid bacteria. Lactic acid bacteria can convert lactose in fresh milk into lactic acid. After fermentation to a certain extent, it needs to be preserved at low temperature, so that lactic acid bacteria are in a "dormant state" and will not continue to ferment. In daily life, if possible, try to choose low-temperature yogurt.

Low-temperature yogurt is also a common yogurt in life. It is usually made after pasteurization. Most low-temperature yogurts can't be stored and sold at room temperature, so they need to be kept in a low-temperature cabinet. Moreover, the shelf life also has a certain period. The shelf life may be about three to six months. Generally, supermarkets will put low-temperature yogurt in a cold storage room at 2 or 6 degrees.

Matters needing attention in yogurt selection

1, the choice of yogurt depends first on the date of production. The fresher the yogurt, the better. Pay attention to the storage conditions of yogurt. Don't buy it at room temperature or frozen. Broken packaging or flatulence is also an abnormal performance. Don't buy this kind.

2. At present, due to the restriction of milk-producing areas in China, most yoghurts are added with preservatives for convenient transportation, so it is recommended to choose yoghurts with short shelf life, because these yoghurts have little or no preservatives.

3. The beneficial bacteria in yogurt must survive and play a role at low temperature. Exposure to normal temperature will inactivate a large number of these flora. Therefore, when purchasing yogurt, you must choose a yogurt seller with a complete cold chain.

Baidu encyclopedia-Wen yoghourt