Quantity: The national standard stipulates that the number of lactic acid bacteria in low-temperature yogurt should be ≥ 1000 000, and the content of normal-temperature yogurt (yogurt sterilized by heat treatment) is extremely low.
Activity: Lactic acid bacteria can only keep activity at 2℃~6℃. Frozen yogurt can reach millions of orders of magnitude on the production line, but after a long process of storage, sales and reaching consumers' stomachs, the quantity is very small. ?
Through the growth and reproduction of various probiotics in milk, milk is fermented to make yogurt. After these probiotics enter the intestine, it helps to maintain the balance of intestinal microbial environment and promote intestinal peristalsis.
However, in most brands of yogurt, the common flora are Lactobacillus and Bifidobacterium lactis. These flora are not acid-resistant. Yogurt enters the intestine through the stomach. In the strong acid environment of the stomach, most of it has lost its activity and cannot play the role of probiotics. Therefore, yogurt sold in the market focuses on promoting "probiotics", and some of them exaggerate the role of probiotics in yogurt.
The doctor suggested
When choosing yogurt, we should first pay attention to the protein content in the food nutrition table in the label. Because 100g milk contains 3g protein, the proportion of yogurt will be slightly lower, so try to choose products containing 3g protein per 100g.
In addition, the ingredients of yogurt contain fat and sugar. Generally, the higher the proportion of carbohydrates, the higher the sugar content. Therefore, people who have long-term constipation, take antibiotics, have a cold and fever, and often have indigestion can drink probiotic drinks or yogurt appropriately. But obese people and children with hyperlipidemia should eat less.