1 Which is better for old yogurt and yogurt

Old yogurt belongs to the solidified yogurt, nutrition is better than stirred yogurt.

It is mainly reflected in two aspects. One, the protein content is higher. High-quality yogurt made from high-quality fresh milk, and most of the protein content of 2.3-3 grams / 100 grams. In order to make the old yogurt more viscous, the production process, usually increase its protein content, especially whey protein. Such a production method, so that the old yogurt is more easily absorbed by the body; and the fat and lactose content is very low.

Secondly, it contains no additives. Ordinary yogurt may add a variety of different sweeteners, flavor enhancers. Many people drink old yogurt for a pure and simple taste, as it is closer to the original porcelain bottle yogurt.

The old yogurt has a pure flavor, delicate texture, like curd, and is a bit more expensive than regular yogurt. So, if you want to drink a more cost-effective "old yogurt", you may want to buy a yogurt machine, homemade yogurt at home is affordable and healthy.

On the whole, the old yogurt is to put the bacteria into the temperature of the milk and mix well, and then divided into cups, put into the fermentation box. After a certain time of fermentation, the yogurt comes out in a solidified state and can be eaten by digging in with a spoon. Plain yogurt is fermented at a low temperature, then the fermented solid yogurt is stirred and canned. Older yogurt has a more acidic taste, and although it is good for regulating the intestinal tract, the more acidic it is, the more corrosive it is to the teeth, and the more it stimulates the gastric mucosa. In terms of nutritional value, the protein and fat content of the old yogurt may be slightly higher, otherwise, there is no significant difference between the two kinds of yogurt.

2 What's the Difference Between Old Yogurt and Yogurt The Difference in Production

Yogurt products are divided into two types, solidified and stirred, and old yogurt is solidified, while ordinary yogurt is stirred. The two types of yogurt have different tastes due to different production methods. The difference between old yogurt and regular yogurt is the production process. Old yogurt is made by putting strains of bacteria into milk at the right temperature and stirring it well, then dispensing it into cups and putting it into a fermentation box. After a certain time of fermentation, the yogurt comes out in a solidified state and can be eaten by digging in with a spoon. Ordinary yogurt is first fermented at low temperature, and then the fermented solid yogurt is stirred and canned.

Nutritional differences

From the ingredients of the two kinds of yogurt in the raw milk, sugar, colony name are the same, just food additives, "old yogurt" than ordinary yogurt more pectin, gelatin, agar and carrageenan and so on. Gelatin is generally extracted from animal skin or bones, pectin is mainly from orange peel and apple juice residue, agar and carrageenan is an extract of seaweed. If a lot of thickeners are added to old yogurt, the milk proteins will clump together and look a bit hard. And when less is put in it will precipitate a watery, light green whey like tofu brain. Pectin, gelatin are natural extracts, will not harm the human body, according to national standards as a food additive can be added to dairy products as a thickener. Gelatin, pectin is basically carbohydrates, itself has no nutritional value, added will not increase the nutritional value of old yogurt. The protein content of individual brands of old yogurt is 5%, while the protein content of ordinary yogurt is generally 4%, the protein content of the two is only 1% difference. The nutritional value of old yogurt and ordinary yogurt is about the same, old yogurt is mainly good taste, highlighting the classic flavor of Chinese tradition.

3 What is the nutritional value of yogurt

(1) The digestible protein and fat in yogurt is increased. Yogurt in the fermentation process of soluble proteins, non-protein nitrogen and amino acid content increased, it is estimated that the protein in yogurt digestion and absorption properties of cow's milk in protein twice; yogurt in the fermentation process so that the free fatty acid content of milk to improve, more easily absorbed by the body. Similarly, yogurt improves the utilization of calcium and phosphorus, and promotes the absorption of iron and vitamin D.

(2) Yogurt contains vitamins C, B and other nutritional elements. Certain lactic acid bacteria can synthesize vitamin C, so the vitamin C content in yogurt is high. Meanwhile, the content of vitamin B1 and vitamin B2 in yogurt is improved during the fermentation process.

(3) Yogurt has a high lactic acid content: most of the lactose is broken down into lactic acid during the fermentation process, which can be suitable for a wider range of consumers. Lactic acid improves appetite and digestion.

(4) yogurt has a certain health role: lactic acid bacteria in yogurt in addition to producing organic acids, but also produce antibacterial substances, in the intestine can inhibit the reproduction of spoilage bacteria, reduce spoilage bacteria in the intestine to produce toxins, play a better health role.

(5) The choline content in yogurt is high, and regular consumption of yogurt can reduce serum cholesterol content, enhance the body's immunity, and reduce the incidence of cardiovascular disease in the elderly.