Yogurt, especially yogurt containing Bifidobacterium, can increase beneficial bacteria in the intestine, inhibit the reproduction and growth of spoilage bacteria in the intestine, and help maintain the balance of normal bacteria in the intestine. Therefore, proper consumption of yogurt is beneficial to the recovery of normal intestinal function and the elimination of flatulence.
Yogurt contains a variety of acidic substances, and there are many things that can help you promote gastrointestinal digestion. Eating yogurt can be digested quickly. But strangely, many people will have abdominal distension and burp after drinking yogurt. In this case, everyone should pay attention to whether there is a problem with yogurt or a disease in their digestive system.
Extended data
Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills.
At present, most yogurt products on the market are solidified, stirred and fruity with various juices and jams. Yogurt not only retains all the advantages of milk, but also exerts its advantages and avoids its weaknesses in some aspects, making it more suitable for human nutrition and health care products.
Yogurt is fermented from fresh milk and is rich in protein, calcium and vitamins. Especially for those who can't enjoy milk because of lactose intolerance, yogurt can be a good choice. But many yoghurts are made into "desserts", which are filled with sugar and various processed fruits, and it is these "packages" that are used by merchants to disguise themselves as healthy foods. Therefore, it is best to choose ordinary yogurt when buying, and add some fruit when necessary.
There are many reasons for the quality problems of yogurt (non-coagulation or loose clots, fragility, whey precipitation and thin soup), and the main factors affecting the quality of yogurt are as follows:
Raw milk is mixed with water, and the dry matter is insufficient. When the moisture content reaches 15%, the yogurt clots float in whey.
The coagulation ability of raw milk is reduced, and yogurt clots are fragile or thin soup-like.
Using milk injected with antibiotics to produce yogurt will cause yogurt not to solidify and the emulsion is sweet.
The workshop environment and equipment are polluted by phage, which makes the fermentation process slow or even stop; The residual cleaning solution and disinfectant will also stop fermentation, making the clot brittle and the emulsion sweet.
Improper selection of strains or single strains, inappropriate fermentation temperature and insufficient fermentation time lead to insufficient flavor and fragrance of yogurt.
The bacteria are impure or the production equipment and pipelines are polluted by gas-producing bacteria, which leads to bubbles and spicy taste in yogurt. If it is contaminated by yeast, it will taste bad.
References:
Cop China. Counting the six misunderstandings of drinking yogurt?