Do not drink yogurt if it has small lumps. Small lumps in the yogurt prove that the yogurt has gone bad, and drinking it will have an impact on human health. Yogurt clumping is mostly caused by improper storage of yogurt or long-term storage of yogurt, which causes changes in the nutritional content of yogurt.

Reasons for yogurt caking: 1. Yogurt spoilage: Since the fermentation of yogurt itself requires lactic acid bacteria and the like, if it is stored improperly or for too long, other bacteria in the yogurt may grow and multiply, leading to yogurt spoilage and some occurrences. Stratification and agglomeration phenomena.

2. Product precipitation leads to caking: The main components of kefir are water and raw milk, plus some food additives. Some precipitation may occur during long-term storage.

3. Excessive use of additives: Many yoghurts are produced with low consistency, and unscrupulous manufacturers will choose to add thickeners (the state stipulates that the use of thickeners in milk is prohibited) to make the yoghurt taste thicker. Improper use will cause some delamination and agglomeration.

Identify spoiled yogurt: 1. Some spoiled yogurt does not clot and is in a liquid state; some are too sour or smell of alcoholic fermentation; some are bubbling and have a musty smell; and The color becomes dark yellow or green. It is worth noting that spoiled yogurt is not edible.

2. Check the storage status of yogurt. Yogurt should be stored in a refrigerator or freezer between 2 and 6°C. Yogurt placed at room temperature should be purchased with caution.

3. The qualified yogurt has uniform and fine curds, no bubbles coming out, and there may be a small amount of whey (clear water-like liquid) on the surface; some spoiled yogurt does not curdle into lumps, but appears Liquid state, some bubbles appear, and the color turns dark yellow or green.