Cannot drink.

This is due to the need to maintain the activity of lactic acid bacteria. Yogurt must be stored in a low-temperature environment, usually around 2-8 degrees Celsius, and the storage time is usually within 1 month. If yogurt is heated and drunk, if the temperature is too high, the lactic acid bacteria in the yogurt will lose activity and produce lactic acid, which will increase the acidity of the intestines and may inhibit the growth of putrefactive bacteria and weaken the production of toxins by putrefactive bacteria in the intestines.

If it is cooked and heated, the large amount of active lactic acid bacteria contained in it will be killed, its physical properties will also change, separation and precipitation will occur, the taste and mouthfeel will change, and its nutritional value and health care functions will also be reduced.

Extended information:

The stirred yogurt has fine particles, which is more conducive to digestion. In order to increase the thickness of some stirred yogurts, some thickeners are added during the production process. The 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 content and can cause blood sugar to rise.

So, thickness is not the criterion that determines the quality of yogurt. When buying yogurt, you should pay attention to the following points:

First, read the nutrition label carefully as needed and choose one with high protein content.

Second, choose the type according to taste needs.

Third, try to buy big brand products.