Rich in active fungi, low in fat, low in pond or fat-free, and sugar-free, it not only has the nutritional and health-care effects of yogurt, but also has the smoothness, summer-cooling and appetizing effects of ice cream. It combines the multiple functions of cold drinks and yogurt, and the functions of different ingredients change accordingly, which is suitable for consumers of all ages.
Extended data:
Classification of yogurt
1, yogurt
It is made from raw milk or milk powder by sterilization, inoculation with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.). Bulgaria).
Step 2 ferment milk
Raw milk or milk powder is used as raw material, and the product with reduced pH value is made by sterilization and fermentation, which is not limited by bacteria.
3. Flavor yogurt
In addition to milk/milk powder, yogurt also contains other ingredients, such as food additives, fruits and vegetables or miscellaneous grains, as long as the milk and milk powder content exceeds 80% and the protein content is ≥2.3%.
4. Flavor fermented milk
Except milk and milk powder, other ingredients are added after inoculation and fermentation, and there is no restriction on bacteria.
Baidu encyclopedia-fried yogurt
Baidu encyclopedia-yoghourt