1. Different properties: Yogurt is a food converted from fresh milk and contains nutrients from fresh milk and lactic acid bacteria. Yogurt is a sweet and sour milk drink that is made from milk. After pasteurization, beneficial bacteria (starter) are added to the milk.

2. Different characteristics: Since the beneficial bacteria in yogurt cannot survive in an environment that is too high, it is recommended not to heat and cook it. Yogurt products are mostly solidified, stirred, and fruity with various juices, jams and other accessories added.

3. Different nutrients: In addition to calcium, phosphorus, and potassium, yogurt also has vitamins A, B, B2, B6, and B12, and is an ideal source of folic acid and niacin. If you choose fresh milk, skim milk is used as raw material, so it does not contain fat. The nutritional components of yogurt are carbohydrates, fat, protein, and fiber.

Extended information:

Notes:

1. The thicker the yogurt, the better: In fact, the thicker the yogurt is just because a variety of ingredients are added to it. Thickeners make the taste richer, but do not have many benefits for the human body.

2. Note that yogurt cannot be heated: When yogurt is just produced, the probiotics contained in it are all live bacteria. Only by refrigeration can the live bacteria be well preserved.

3. Drinking more yogurt is not more beneficial: Note that although yogurt and other health products are good for the body, you must control the amount you drink.

4. Do not drink yogurt on an empty stomach: gastric acid secretion will increase when you are fasting, and gastric acid has a sterilizing function, so it is best not to drink yogurt on an empty stomach, as this will reduce the activity of probiotics. reduce.

Baidu Encyclopedia-Yoghurt

Baidu Encyclopedia-Yoghurt