The English name of yogurt is Yoguat. In Hong Kong and Taiwan, "yoghurt" or "yoghurt" is often used as the product name of yogurt. So it’s yogurt. The national dairy industry stipulates that only yogurt with a protein content of more than 2.9% can be called yogurt. But the general ones seem to be 2.5%, and the full-flavored ones are 2.8%. Most of the yogurts currently on the market are reconstituted milk, which means they contain milk powder. There are very few that are made entirely from milk.

Yoghurt is nutritious and health-care

Yoghurt, generally refers to kefir, which is made from fresh milk. After sterilization, beneficial bacteria (starter) are added to the milk. A milk product that is cooled and filled after fermentation. Currently, most of the yogurt products on the market are solidified, stirred, and fruit-flavored with various fruit juices, jams and other auxiliary ingredients added. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has health care effects. These functions are:

1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestinal tract.

2. Prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and massive bacterial growth, changing osmotic pressure.

3. Yogurt contains a variety of enzymes to promote digestion and absorption.

4. By inhibiting the growth of saprophytic bacteria in the intestines, it inhibits the toxins produced by putrefaction, protects the liver and brain from the harm of these toxins, and prevents aging.

5. By inhibiting the growth of saprotrophic bacteria and certain bacteria in the intestine. This also inhibits the carcinogens produced by these bacteria and achieves the purpose of preventing cancer.

6. Improve human immune function. Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.

Link: Tips on drinking yogurt

1. The best time to drink yogurt is 2 hours after a meal, because the pH value of gastric juice rises after a meal. This environment is very suitable for the growth of lactic acid bacteria and allows the nutrition of yogurt to be fully exerted.

2. Don't drink yogurt on an empty stomach. The active lactic acid bacteria in yogurt can only grow when the pH value is above 4. However, when the pH value is below 2 on an empty stomach, the lactic acid bacteria will be killed by gastric acid and the nutritional value will be greatly reduced.

3. Do not heat yogurt to drink. If the temperature is too high, the beneficial bacteria in the yogurt will lose activity. If you buy yogurt for several days at a time, it should be stored in the refrigerator compartment of the refrigerator. The shelf life of yogurt is generally only 7-14 days, so do not store it for too long.

Which one makes you fat, yogurt or milk?

In recent years, the benefits of yogurt to the human body have been paid attention to, and many manufacturers are very optimistic about this market, so they continue to introduce new products and introduce many bacteria. to give people more choices.

The main difference between yogurt and milk is that lactic acid bacteria are added to it, so the lactose in the milk will be decomposed into lactic acid. Research has found that when lactic acid is combined with calcium, it is most easily absorbed by the body, so yogurt is very It is suitable for adolescents who are developing during puberty or women who are prone to osteoporosis during menopause. In addition, it creates an acidic environment in the gastrointestinal tract, which also aids the absorption of iron.

When it comes to calories, you must understand its ingredients. Although each brand is different, most of them contain milk, pectin, fructose, spices, etc. Since Chinese people are generally not used to yogurt that is too sour, manufacturers will add sugar or fructose for flavoring, thus adding a lot of calories.

240cc of low-fat milk contains approximately 120 calories, while the same amount of low-fat yogurt contains 150-200 calories (depending on the brand), so the calories are much higher than expected. If you want to drink yogurt with fewer calories, it is recommended that you choose yogurt labeled as skim and low-calorie, because the same 240cc only contains about 100 calories.

How to choose between yogurt and yogurt drinks

“I originally wanted to buy yogurt, but what I bought home was yogurt drinks.” This must have happened to you. Nowadays, yogurt is becoming more and more popular among people, but the yogurt drinks that come with it are troublesome. Many people have been drinking high-quality yogurt for half a year, but they don’t know that it is just a yogurt drink, and they have been using it as breakfast milk to supplement nutrition.

In fact, yogurt and yogurt drinks are not the same thing. Professor Zhang Jiazhi from the Beijing Food Research Institute said that the nutritional value of yogurt and yogurt drinks is really different.

Not to mention, many lactic acid drinks on the market are now under the banner of "yoghurt", and there are more and more varieties and flavors. Some producers also deliberately confuse these two originally different product concepts, so if you are not careful, you may buy home "yoghurt" that is not yogurt.

Yoghurt drinks are too low in nutrition

Professor Zhang made it clear that yogurt is made from high-quality milk fermented by lactic acid bacteria and essentially belongs to the category of milk, while yogurt drinks, that is, Lactic acid beverage is just a type of beverage, not milk. Therefore, the nutritional content of the two is very different. The nutrition of yogurt drink is only 1/3 of that of yogurt.

Yoghurt preserves all the nutrients in fresh milk. During the fermentation of milk, lactobacilli decompose the protein and lactose in the milk, which not only makes it easier to digest and absorb the milk, but also effectively inhibits the growth of bacteria in the intestines and helps the development of children's brain and nervous system. In addition, the high choline content in yogurt can also play a role in lowering cholesterol.

Compared with yogurt, the nutritional content of yogurt drinks is far inferior. According to the regulations of the dairy industry, 100 grams of yogurt requires a protein content of ≥ 2.9 grams, while the protein content of yogurt drinks is only about 1 gram. In addition, since water and juice are added to yogurt drinks, the taste is not as pure as yogurt, especially the milky taste is not enough.

There is a big gap in the content of lactic acid bacteria

In addition to the nutrients that are beneficial to the human body, there is also a significant gap in the content of main ingredients between yogurt drinks and yogurt. Professor Zhang said that active lactic acid bacteria are not only the core ingredient that makes yogurt different from ordinary milk, but also the main ingredient that distinguishes yogurt from yogurt drinks. It is "responsible" for decomposing substances that are beneficial to the human body, promoting the absorption of nutrients and regulating the gastrointestinal tract. Function and many other health effects, and its content directly determines the quality of yogurt.

However, ordinary yogurt drinks only contain lactic acid and do not contain active lactic acid bacteria that can ferment. Although a few yogurt drinks also contain active lactic acid bacteria, the content is very small.

In addition, yogurt and yogurt drinks require different storage conditions. Due to the need to maintain the activity of this lactic acid bacteria, yogurt must be stored in a low temperature environment, usually around 2-8 degrees Celsius, and the storage time is usually within one month. However, there are very few or even no lactic acid bacteria in yogurt drinks, so the shelf life will be longer, and the storage conditions are not so strict, and they can be stored at room temperature.

Special groups should drink with caution

The difference between yogurt and yogurt drinks is so big, but we can’t see or touch their nutrients and ingredients. Only the effect after drinking can be clearly reflected . Therefore, Professor Zhang emphasized that people should be careful when drinking and choose those with high nutritional value and beneficial to the human body.

Yoghurt tastes very refreshing, nutritious and healthy. It is very suitable for all kinds of people to drink, especially for those who lack lactase and are prone to bloating and diarrhea after drinking fresh milk. Drinking yogurt is a good choice choose. But yogurt is by no means more, the better, and it is not suitable for babies, because yogurt is only equivalent to the nutritional content of milk and cannot meet the nutritional needs of babies. It is best for babies to eat special infant formula milk powder that is equivalent to their age, but for For children, drinking 1-2 cups a day, about 300 ml, is enough.

If you are so careful when drinking yogurt, you should not be blind when drinking yogurt drinks. Yogurt drinks can be used to relieve heat and quench thirst. While quenching thirst, they also have certain nutritional value. For example, some fermented milk drinks with added lactic acid bacteria have very low nutritional content and cannot replace milk and yogurt, especially Yogurt drinks made with added sugar and water are even worse. Therefore, for those special groups, such as pregnant women and infants, special care should be taken in choosing.

Three tips to distinguish between milk and beverages

When it comes to choice, in addition to being suitable for specific groups of people and controlling the amount of drinking, the most important thing is that when buying yogurt, don’t I bought a yogurt drink mistakenly for yogurt. If you go there just for the yogurt, you might as well try these three tips to tell the difference between the real thing and the fake one.

The first tip: look at the logo. The way to avoid mistaking a drink for milk is simple, just look for the label. First, look at the protein content. This is the most important dividing line between yogurt and yogurt drinks. If the nutritional label on the package indicates that the protein content is ≥1g%, it is a beverage; if the protein content is ≥2.9g, it is yogurt. ; If there is no ingredient list, then it is most likely a poor quality product and it is best not to buy it.

Secondly, it depends on whether there is water. Yogurt drinks contain "water" on the ingredient list, and yogurt does not contain water. The third is to look at the label to see if the word "beverage" is marked on the package. Many yogurt drinks play word games. The word "beverage" is almost invisible, or the mark is unusually hidden. You may need to look carefully.

The second trick: Distinguish the taste. Yogurt has a strong milky taste, thick, smooth and mellow, but yogurt drinks have a much lighter milky taste, and there are a variety of fruit flavors.

Third move: Choose a brand. There are so many yogurts and yogurt drinks on the market now that it is difficult to identify them one by one even if you consume them rationally, so the best way is to buy branded products. Dairy products have very high hygienic requirements, and in high-temperature environments, dairy products can easily deteriorate. Therefore, branded products make people more assured and have better quality assurance.

Understand the true face of Lushan Mountain - Beware of the Yogurt Trap

It is said that girls like to drink yogurt the most. In fact, yogurt is a drink suitable for both men and women, old and young, and there are many varieties on the market. Many consumers are not very clear about the difference between yogurt and yogurt products

Break down the categories of yogurt

From a technical point of view, yogurt is divided into stirred type and solidified type. Stirred yogurt is produced by inoculating starter culture in a fermentation tank. After solidification, it is stirred into a cup or other container. Stirred yogurt will have different colors due to different ingredients added. Solidified yogurt refers to milk that is packaged immediately after adding a production starter and fermented in a packaging container. There is a slight difference in taste between the two, mainly because the solidified yogurt tastes more sour, but there is no difference in nutritional value.

In terms of raw materials and additives, yogurt is mainly divided into three types: pure yogurt, flavored yogurt and fruit yogurt. Pure yogurt is fermented using only milk or reconstituted milk as raw material; flavored yogurt or fruit yogurt is fermented by adding sugar, flavoring or natural fruit materials to milk or reconstituted milk; judging from the fat content , there are full-fat yogurt, low-fat yogurt and skim yogurt. Qualified yogurt curds are uniform, delicate, and bubble-free, with a small amount of whey precipitating on the surface, milky white or light yellow, fragrant and elastic.

In terms of packaging materials, yogurt is currently available in bottles, cups, bags, house-shaped packaging and other packaging materials. The shelf life can be as short as a few days or as long as 20 days. The house-shaped yogurt is packaged in a house-shaped carton and is refrigerated at 0 to 4°C, with a shelf life of 7 days. The cup yogurt is refrigerated at 2 to 6°C, with a shelf life of 14 days. The bagged yogurt is refrigerated at 2 to 10°C, with a shelf life of 14 days. for 48 hours.

Generally speaking, yogurt has higher calories than milk. Female friends who are afraid of obesity should choose the brand and type carefully, and limit the amount of consumption, otherwise they will drink it unknowingly. A bunch of heat.

This "yogurt" is not that yogurt

In supermarkets, there are so many varieties of yogurt that it is difficult for consumers to choose. It is worth noting that although some drinks are also related to yogurt, they are not yogurt. . For example, some yogurt drinks are also loved by many consumers. The two are very similar, but in fact, this is the manufacturer secretly changing the concept, and the essence of the two is very different. Some dairy manufacturers deliberately confuse yogurt and lactic acid drinks with each other. Some print the word "yogurt" in a large and eye-catching format on the packaging, and use smaller fonts to indicate "drinks", "beverages", etc. next to them. There is a clear price difference between yogurt and yogurt drinks. Many consumers spend the price of yogurt but buy yogurt drinks of much lower value. Therefore, you are reminded to read the logo and content on the package clearly when purchasing. .

Yoghurt is made from milk as the main ingredient and fermented by various strains of bacteria. According to national regulations, the protein content of yogurt should not be less than 2.9% or 2.3%, and the protein content of flavored and fruity yogurt should not be less than 2.38%. Many yogurt drinks are made of water, milk, sugar, citric acid or lactic acid, stabilizers, etc. The difference between the two mainly lies in the amount of nutrients. Yogurt is rich in protein, fat, minerals and a large number of active substances produced by fermentation of active lactic acid bacteria. The nutritional content of yogurt drinks is only about 1/3 of that of yogurt. Since yogurt drinks contain sorbic acid, the shelf life can be up to 8 months when stored in a cool, dry place at room temperature. Yogurt does not contain preservatives and has a short shelf life. If the storage conditions are not good, the living lactic acid bacteria in the yogurt will continue to multiply, making the taste of the yogurt too sour. In severe cases, the yogurt will deteriorate. Therefore, when buying yogurt in summer, you should pay special attention to the quality of yogurt. Regarding the storage environment, it is best not to buy yogurt that has been stored in a place with a high temperature for a long time.

Yoghurt drinks are good drinks

Relevant industry insiders told reporters that if you don’t care much about nutritional value and just quench your thirst, yogurt drinks with good taste certainly have merits. After all, it is also a fermented product. The fermentation of milk by lactobacilli produces lactic acid, immune-activating substances, etc. These substances can inhibit harmful bacteria in the intestines, regulate human immunity, and increase calcium, phosphorus, iron and other necessary substances for the human body. Absorption and utilization of trace elements. But if you insist on buying real yogurt, please pay attention to the label content. According to national standards, the product ingredients and ingredients should be marked on the packaging of yogurt and yogurt drinks. If the item "water" appears in the ingredient list, it is definitely not yogurt.

At the same time, industry insiders further pointed out that milk products sold on the market can be divided into two types: pure milk and milk-containing beverages. On the product ingredient list of pure milk (also called fresh milk, pure fresh milk), there is only one item called "fresh milk". Yogurt is made by fermenting pure milk, so yogurt belongs to the category of pure milk. Milk-containing beverages are allowed to be prepared by adding water. Milk-containing beverages can be divided into two types: prepared type and fermented type: prepared type is made with fresh milk or milk powder as raw material, adding water, sugar solution, sour agent, etc.; fermented type is prepared with Fresh milk or milk powder is used as the raw material, and sugar liquid is added to the emulsion obtained by culturing and fermenting lactic acid bacteria. Yogurt drinks are fermented milk drinks.

How to make homemade yogurt at home with pictures

/techforum/Content/322/9492.shtmlFully homemade strawberry yogurt (pictures)

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Homemade yogurt

Ingredients:

Pure milk………… ………………500ml

Original yogurt………………………………125ml

Tools:

Rice cooker , porcelain cup with lid, spoon, microwave oven (you can also use other methods to heat milk, but using a microwave oven is not only faster, but also the heating temperature is easy to control)

Method:

1. Place the porcelain cup (with lid) and spoon in a rice cooker, add water and boil for 10 minutes to sterilize.

2． Take out the cup and pour it into the milk (70% full. If the milk is newly opened, it has been sterilized very well and does not need to be boiled for sterilization). Put the milk in the microwave to heat it until the wall of the cup is not hot when you touch it.

3． Add yogurt to warm milk, mix well with a spoon, and cover.

4． Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker lid, cover it with a clean towel or other insulation items, and use the residual heat in the pot for fermentation.

5. After 8 to 10 hours, the low-sugar yogurt will be ready. If you make it at night, you can have delicious yogurt the next morning.

Notes:

1. The culture yogurt used cannot be used with fruit ingredients, let alone fruit-flavored yogurt.

2． If the temperature of heating the milk is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure. If the temperature is too low, it will cause the fermentation to be slow. The temperature should not be hot to the touch.

3． Do not use the heat preservation setting of the rice cooker for fermentation because the heat preservation temperature is too high. During the heat preservation fermentation, the rice cooker must be powered off. If you are making yogurt in winter, you can put the porcelain cup on the heater to ferment.

4． It is best to use a porcelain cup with a lid for the fermentation container, and a hard plastic cup can also be used. However, if the quality of the cup is not up to standard, it will easily deform during heating and sterilization. The lid is very important. Lactic acid bacteria are anaerobic bacteria, and an anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant when sterilizing the container, because if it is not rinsed cleanly, it will kill the lactic acid bacteria and cause the fermentation to fail. Heat sterilization is the safest method.

6. Anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) are not suitable as raw materials for making yogurt.

7． Successful yogurt is semi-solidified, with a white and smooth surface, no whey (light yellow transparent liquid) precipitated, and a milky aroma. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

8. The shelf life of homemade yogurt is 2 to 3 days.

■The process of making yogurt■

◇1. Prepare one liter of fresh milk and a cup of 150G of yogurt (it is best to choose high-calcium and low-fat drops because it is healthy) and put it on the at room temperature.

◇2. Prepare a glass bottle and stirring rod. Rinse them with boiling water to sterilize them.

◇3. Soak the fresh milk in hot water for a while until the milk is warm. About 30-40 degrees. Because this temperature is very suitable for the reproduction of lactic acid bacteria.

◇4. Pour the warm milk into the sterilized glass bottle, put 150G of yogurt into it, and stir evenly.

◇5. Then cover it with insurance film.

◇6. Put it in the oven, the temperature is about 30-40 degrees. Too high or too low is not suitable for the growth of lactic acid bacteria.

◇7. Take it out after six hours.

■Tips for making yogurt■

The constant-temperature fermentation equipment required for making yogurt can also be a simmering pot, a rice cooker, a thermos, an oven, a microwave oven with a barbecue function, and a baking bowl Instead, use a machine, sterilizing cupboard, plug-in thermostat and other appliances. In short, you need to have an experimental spirit. When making the first time, test the temperature changes and fermentation time. The fermentation time will lengthen as the temperature decreases.

◆1. All utensils used during production should be sterilized with boiling water first.

◆2. The most suitable fermentation temperature for lactic acid bacteria is 43-45℃. If the temperature is too high, the bacteria will be killed, and if the temperature is too low, the fermentation time will be prolonged and the flavor will be affected.

◆3. When making using the inoculation method, the yogurt you purchase must be the one with the closest production date, because this freshly produced yogurt has a large number of viable bacteria, higher activity, and better quality. Stable, be sure to choose the original flavor. Other flavors are added with food flavors and pigments, which will affect the quality of yogurt production.

◆4. Please choose general low-fat, full-fat pure fresh milk or pure milk powder for milk. Please do not choose milk with special nutritional enhancement or flavoring.

◆5. The fermentation time is 8 hours, and the error is ±2 hours. The reason is that the insulation effect of the insulation equipment is not good.

Put about two kilograms of milk into a pot and heat it. At the same time, pour in about half a kilogram of kefir and stir thoroughly. When the milk is hot, turn off the heat (do not let the milk boil). Cool the milk to about 40 degrees, heat it to 40 degrees with water in a pressure cooker, put the milk into a clean glass, cover it, and put it into the pressure cooker. Without igniting the fire, directly cover the lid of the pressure cooker, put the safety valve on, and let it simmer for about ten minutes. Take it out and let it cool down. You can put it in the refrigerator to make it taste better.