1, Ilian Muxi yogurt
Ilian Muxi introduced Greek yogurt in order to bring more nutrition and rich alcohol enjoyment to people. Compared with other high-end normal-temperature yogurts, Yili "Anmuxi" also has obvious characteristics. Logistics is fast, packaging is good, sweet and delicious, eating is convenient, nutrition is rich and healthy, production date is fresh, and the quality of drinking Ilian Muxi yogurt is guaranteed.
2. Mengniu Pure Yogurt
Mengniu Chunzhen is a yogurt product without pigment, essence and preservative. Its YEATION high-quality pasture milk source, imported Danish strains fermentation (Lactobacillus bulgaricus, Streptococcus thermophilus), makes the taste of pure Zhen sour milk simple and pure, and reminds everyone who tastes pure Zhen of the pure milk fragrance left on his lips in childhood.
3. momchilovtsi Yogurt
Bright momchilovtsi is a high-end yogurt launched by Bright Dairy, which was officially put on the market in early 2009, and began to be distributed and listed nationwide in 20 12. It is the first normal-temperature yogurt in China with a shelf life of 120 days without refrigeration. The appearance of Bright momchilovtsi Yogurt has subverted the traditional storage mode of Yogurt.
Preservation method of yogurt
The method of preserving yogurt is very simple. Because of the need to maintain the activity of lactic acid bacteria, yogurt should be preserved in a low temperature environment, usually around 2-8 degrees Celsius. In the refrigerator at 4℃, the number of lactic acid bacteria in yogurt will decrease slowly, and the number of live bacteria will decrease to about110 after 14 days.
If you can't eat it all at once, scoop out a part with a clean spoon every time, and keep the rest in the refrigerator. It is recommended to keep it for no more than 3 days. Yogurt is not suitable for long-term storage at room temperature.
The active lactic acid bacteria in yogurt will stop growing at 0℃ to 7℃, but with the increase of environmental temperature, lactic acid bacteria will multiply and die quickly. At this time, yogurt will become an acid dairy product without viable bacteria, and its nutritional value will be greatly reduced. After yogurt is opened, it is best to drink it within 2 hours.
Reference to the above content: Baidu Encyclopedia-Anmuxi Greek Yogurt