1. Different raw materials:

Lactic acid beverage: prepared with milk, water, sugar, citric acid or lactic acid

Yoghurt: using milk as raw material

2. The fermentation process is different:

Lactic acid beverage: without fermentation, there are no lactic acid bacteria and lactic acid bacteria metabolites in the product.

Yoghurt: a milk product that is fermented and then cooled and filled.

Extended information:

Identification method:

1. The thickness of yogurt is not directly related to nutrition, but is closely related to the production method. According to different production methods, yogurt is divided into solidified type and stirred type. Our country's traditional yogurt in glass bottles and porcelain bottles is solidified yogurt, which has a thick taste. The fruit yogurt that people usually drink is stirred yogurt, which is relatively thin.

2. In fact, the nutrition of solidified yogurt with good taste is not better than that of stirred yogurt. Stirred yogurt has fine particles, which is easier for digestion. In order to increase the thickness of some stirred yogurt, some thickeners are added during the production process.

The most common ones are gelatin and dietary fiber. Gelatin is a protein colloid and is easily absorbed by the body. Dietary fiber includes seaweed gum, pectin, plant seed gum, etc., which help digestion, have no calories, and are beneficial to the human body. Compared with solidified yogurt, stirred yogurt has a better flavor and more comprehensive nutrition. However, some thickeners are dextrins and modified starches produced by hydrolysis of starch. These thickeners contain high sugar and can cause blood sugar to rise.

Baidu Encyclopedia-Lactic Acid Beverage

Baidu Encyclopedia-Yoghurt