1, nutritional analysis: old yogurt contains fresh milk, whey protein, lactic acid bacteria, food additives, protein greater than or equal to 2.9%, fat greater than or equal to 2.5%, soluble solids greater than or equal to 6.5%, and ordinary yogurt per 100 grams, containing protein 2.5 grams, 2.7 grams of fat, containing the nutrients are not very different.

2, the production process: the old yogurt production process is to put the strain into the milk and mix well, and then divided into cups, into the fermentation box, out of the yogurt was solidified, while the ordinary yogurt is the first to heat the milk to a certain temperature, into a clean container, add the strain, the heat preservation of fermentation, and then out of the various packages in the middle of the packages.

Is yogurt better the thicker it is?

Yogurt is not the thicker the better, for industrially produced yogurt, in order to facilitate the transportation of yogurt, shorten the curdling time, will be artificially added to the recipe additives, such as modified starch, modified cellulose, pectin, carrageenan, etc., which will make the state of the yogurt and the taste is greatly improved, especially coagulated yogurt than stirring yogurt to add more thickening agent, the consistency of the yogurt and the nutrition is not The thickness of the yogurt has no direct relationship with the nutrition.

So we see from the above content, the difference between the old yogurt and ordinary yogurt is not very big, on the nutrients we often say, the difference between them can be said to be very small, more is the production process as well as the appearance of the difference, so the yogurt is not the thicker the better, we have this misconception of yogurt should be unraveled, if the yogurt is too thick, it may be the additives are more so that Drinking too much is also unhealthy.