Yogurt is a kind of dairy product which is milked as raw material, added to fermented bacteria after pasteurization, and then cooled and consumed. Yogurt has been used as a food for at least 4,500 years. The earliest yoghurt is a nomadic cow's milk in a sheepskin bag that is naturally fermented by the bacteria attached to the bag and becomes a cheese.
In the process of fermentation, the protein and sugar in milk are decomposed into small molecular peptide chains, amino acids and galactose, lactic acid, etc. After fermentation, the fatty acid content is almost twice that of raw milk, after a series of The fermentation makes the yogurt more easily digested and absorbed than the milk, and the various nutrients are more fully utilized. In addition to all the nutrients in the raw milk, the yogurt also increases the multivitamin produced by the lactic acid bacteria in the fermentation. .
Each 100 grams of sour milk contains the following nutrients: calories 72 (kcal), carbohydrate 9.3 (grams), protein 2.5 (grams), fat 2.7 (grams), cholesterol 15 (mg), vitamin A 26 (micrograms), vitamins C 1 (mg), vitamin E 0.12 (mg), thiamine 0.03 (mg), riboflavin 0.15 (mg), niacin 0.2 (mg), potassium 150 (mg), calcium 118 (mg), phosphorus 85 (mg), sodium 39.8 (mg), magnesium 12 (mg), iron 0.4 (mg), zinc 0.53 (mg), copper 0.03 (mg), manganese 0.02 (mg), selenium 1.71 (microgram).
The nutrition of yoghurt is so rich. When we choose yoghurt, we often find that there are cups of yoghurt in the supermarket, and there are boxed yoghurt in the room temperature milk counter. It is also yogurt. Why are the storage conditions different? Some yogurts contain raw milk, some have reconstituted milk on the packaging, and some have the word "flavor". What are the differences between these yogurts?
1, chilled yogurt and yogurt at room temperature
Refrigeration is one of the means to preserve the activity of the bacteria in the yoghurt. We see that the yoghurt in the supermarket refrigerated counter is the milk that has been fermented into yogurt by the strain. In order to stop the growth and acid production of the lactic acid bacteria, the probiotics are preserved by means of cooling. Avoid excessive fermentation and cause the decay of the bacteria. Probiotics are also the reason why yogurt can regulate the intestinal flora of the human body. At the same time, excessive fermentation will increase the lactic acid content in the yogurt, and the yogurt will be more sour and greatly affect the taste. The shelf life of chilled yoghurt is also very short, usually only a few days to ten days. So it can be concluded that the chilled yogurt is a yogurt containing live bacteria.
Compared with chilled yoghurt, room temperature yoghurt is produced for problems such as imperfect cold chain, relatively underdeveloped logistics, and short shelf life of traditional yoghurt. The yoghurt at room temperature is the product which is sterilized after the yoghurt is fermented and then heat-treated. The yoghurt produced in this way perfectly preserves all the nutrients in the yoghurt and solves the problem that the yoghurt cannot be stored for a long time (the shelf life of the yoghurt at room temperature) It usually lasts for a few months. It also retains the best taste of yogurt. The only fly in the ointment is that the probiotics in the yogurt have also been "sacrificed" during the heat treatment. Therefore, if only the high nutrition of yoghurt is pursued, the normal temperature yoghurt can satisfy the demand. If the yoghurt is used to regulate the intestinal tract, it is better to use the refrigerated yoghurt that remains in the living bacteria.
2, raw milk and reconstituted milk
Raw milk and reconstituted milk refer to the raw material of yoghurt production. The term "raw milk reconstituted milk" not only appears on yogurt packaging, but also often appears on the packaging of milk beverages. Reconstituted milk refers to milk that has been reduced by blending milk powder. There are two kinds of processing methods: one is to mix milk powder with different proportions in fresh milk; the other is to use beverages made from milk powder. It is generally believed that the reconstituted milk is subjected to two high temperature sterilization processes. The processing is usually carried out by UHT (Ultra High Temperature Sterilization) method, and is subjected to ultra-high temperature sterilization at 130 ° C - 150 ° C. The nutrient content has been lost, and the pasteurized milk which is not as good as the low-temperature preservation of the nutritional value is inferior to the normal temperature milk made of the original milk. Therefore, when purchasing yoghurt, you can pay attention to the shrimp packaging. The state stipulates that the reconstituted milk must be marked with the words “reconstituted milk†in a conspicuous position. At the same time, the nutritional label of the yoghurt can be compared. Generally speaking, the protein of fermented milk is ≥2.9. g/100g, the higher the protein content, the better; the second is to look at the carbohydrate content, the main component of the carbohydrate is sugar, 10% carbohydrate contains about 6 to 7% sugar, the lower the proportion of carbohydrates, the better.
3, ordinary yogurt and flavor fermented milk
Ordinary yoghurt is what we think of pure yoghurt. The general ingredient list only contains raw milk, sugar and bacteria. The flavored fermented milk refers to more than 80% raw milk or milk powder as raw material, adding other raw materials, and fermenting after sterilization. Adding food additives, nutritional supplements, fruits and vegetables, cereals, etc. before or after fermentation, the flavor fermented milk has a lower protein content and lower nutritional value than yogurt. Consumers should pay more attention to the nutritional composition of yogurt when purchasing, try to buy yogurt products with high protein, low fat and low carbohydrate content.
Having said that, do you already understand the difference between the various yogurts in the supermarket? Equip this knowledge and go to the supermarket counter to buy and buy!
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