Fermented milk can be heated to drink, but it needs to pay attention to the heating method, and not all fermented milk is suitable for heating to drink.

For example, solidified yogurt, once heated, may cause whey precipitation and affect the quality of yogurt. If cooking and heating, a large number of active lactic acid bacteria will be killed, physical properties will also change, separation and precipitation will occur, taste and taste will disappear, and its nutritional value and health care function will be reduced. If only the yogurt is heated, the lactic acid bacteria in yogurt will not be killed, but will increase the activity of lactic acid bacteria, and its unique health care function will be even greater.

Some yogurts can be drunk after being warmed. When the yogurt is heated, the lactic acid bacteria in the yogurt will not be killed, but will increase the activity of lactic acid bacteria, and its unique health care function will be even greater. Therefore, yogurt can be heated and drunk.

Extended information

Fermented milk should be stored in a low temperature environment, generally around 2-8 degrees Celsius, in order to keep the activity of lactic acid bacteria well, and the storage time is usually less than one month. If fermented milk is heated and the temperature is too high, the lactic acid bacteria in fermented milk will lose their activity.

If the fermented milk taken out of the refrigerator is too cold to drink directly, you can let it stand at room temperature for a period of time before drinking, or warm the fermented milk. There should be limits and conditions for heating the fermented milk. You can put the fermented milk in warm water of about 45℃ and slowly heat it, and then you can drink it after shaking with the heating and feeling that the packaging bag is mild.

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