12 questions to answer about buying yogurt

recent netizens asked a lot of questions about yogurt and its related products. The complexity of the questions, more than I imagined, on Weibo with 140 words to answer, it is really difficult to say clearly, or send a long article to explain. A total of 5,000 words, I write not tired, you look at also don't be tired.1
yogurt, sour cow's milk, fermented milk, fermented milk, yogurt, yogurt and other words too many, look really dizzy. Do they mean something?: Yes, they all mean yogurt. To make sure they're not something, look directly at the "product category" item on the package, which says "fermented milk" and is yogurt. If yogurt is filled with ingredients other than milk, sugar, fermented bacteria and thickeners, it is called "flavor fermented milk", for example, with fruit juice, fruit grains, malt, grains, coconut fruit, most of the yogurt products are flavor fermented milk.as for the name on the front of the package, in any case novel, is the enterprise to their own products a good name, nothing but to distinguish themselves from other similar products, to attract the attention of consumers. One of the most interesting sources of yogurt is that it does not represent the excellent quality of the product, but is likely to be the English name of yogurt (yogurt, translated as "Ugg") and yogurt of taiwan 's cheese) two hybrid products: excellent (g) and (acid) cheese cheese - yogurt.2
experts say yogurt has a lower protein content than milk?: Most of the time. The yogurt is usually made with 7% white sugar (otherwise it's too sour for most people to accept), and white sugar doesn't contain protein. At the same time, yogurt added fruit grains, fruit juice, jam and other ingredients, they almost do not contain protein, but also reduce the protein content of the product. However, the protein in milk is 100 percent preserved in yogurt.In the past two years, contrary to the consumer legend that "China's dairy standards are the lowest in the world", the protein content of various dairy products is rising all the way up, and the protein content of many products is much higher than the national standard (original yogurt 2.5%, flavor yogurt 2.3%). This is because poor quality milk raw materials are difficult to make high-quality yogurt, enterprises tend to use higher quality milk to make yogurt, or in the ingredients to add milk powder, whey powder, improve the protein content of products. Now the yogurt products on the Market in Beijing, even flavored yogurt, can reach more than 2.5% protein content, and even some products more than 3.0%, reached the level of pure milk. Considering that the protein in yogurt is easier to digest and absorb, yogurt is actually no less than milk in terms of protein supply.3
is the calcium content of yogurt lower than milk, vitamin nutritional value is also worse?: Yoghurt does contain slightly less calcium than raw milk, as mentioned above, because it contains ingredients such as sugar and fruit, diluting the calcium content in milk. However, because yogurt contains lactic acid and lactic acid bacteria, conducive to the absorption of minerals, so the actual utilization rate of calcium in the original yogurt may not be lower than milk. The exact amount of calcium in each product depends on its protein content, as calcium in dairy products is subtly combined in a protein sol or gel system. Generally speaking, high protein content, then the content of calcium in the product will also be high.yogurt retains all the vitamins in milk, and after fermentation, lactic acid bacteria activities can also increase the content of B vitamins, so overall, the nutritional value of the original yogurt is equivalent to or even better than pure milk, can be used as vitamin B2, B6, B12, vitamin A, vitamin D and other dietary sources.China's prepackaged food nutrition label national label only requires the labeling of energy, protein, fat, carbohydrate and sodium these 5 items, does not require enterprises to indicate the calcium and various vitamin content of products, so many products are not labeled calcium and vitamin content, but this does not mean that it does not contain these ingredients.'
what's going on with the yogurt made from 4 days old? Is it worse quality than yogurt made from fresh milk?: the so-called recovery of milk made yogurt, that is, milk powder and water into milk, and then inoculated lactic acid bacteria made of yogurt. This practice does not hinder the nutritional value of the product, nor does it hinder the reproductive growth of lactic acid bacteria. The quality of its products depends mainly on the quality of raw milk powder. If the milk powder quality is high, the antibiotic content is low, and the milk powder preparation concentration is large enough, fermentation effect is good, then the protein, calcium and vitamin content of the yogurt made is no less than the yogurt made of fresh milk. Even if yogurt is made from fresh milk, if the protein content of raw milk is not high enough, enterprises can add a small amount of milk powder to the fresh milk to ensure the protein content and solidification effect of yogurt.5
yogurts are high in protein, but they are made with whey powder. Salesmen say low protein content without whey powder, more natural. Does that make sense?: That doesn't make much sense. Whey powder is not a harmful substance, it is the production of cheese in the whey containing protein extraction and recovery, but also belong to high-quality protein. The main protein in infant formula is whey powder, as it is more easily digested by infants than casein in cheese. Whey powder is also often used to make muscle-boosting products for bodybuilders. Although people don't have to buy whey powder to take, if a yogurt product is added to whey powder to increase protein content, it certainly can't be considered a weakness or a mistake. I was rather surprised by the salesman's squealing6
I heard that yogurt has a lot of additives, not very safe, is not less additives yogurt the better?: The additives in yogurt are mainly thickeners, such as glue, caramol, jaundol, modified starch, modified cellulose, etc. These ingredients are non-toxic and harmless, among which plant glue has some additional benefits, belong to soluble dietary fiber, which is conducive to reducing post-meal blood sugar response, to help the diet of heavy metal substances removed. I don't quite understand why some people are willing to pay a lot of money for a variety of dietary fiber tablets, and are afraid of the thickeners added to yogurt. Isn't gel the main dietary fiber in apples? Isn't caramala glue the glue extracted from seaweed? Edible grade modified starch and modified cellulose are not terrible terms between. addition, flavor is usually added to yogurt, and sugar-free or low-sugar yogurt is often sweetened. Flavors are actually the driving force behind many people buying fruity yogurt, and sugar-free, low-sugar is a popular concept for many consumers. Since you want to get fruit flavor, you can only tolerate flavor, because a few cut for two weeks of fruit grains can not have such a big aroma. Since you don't want to eat sugar and can't stand the sharp sour taste, you can only live in peace with sweeteners. really want "all-natural" yogurt, you can directly buy some thickener-free, sugar-free, fragrance-free, sweetener-free varieties, big supermarkets in big cities have sales, ask the sales staff on the line. Unfortunately, a lot of people bought it once and found that it was really not as good as those yogurts with additives and sugar... So, don't be so Ye Gong good dragon. 7
There are a variety of new products on the market, taste sour and sweet, are similar to yogurt, what pudding, brin, mousse, Korean yogurt, Japanese yogurt, Greek yogurt, farm cheese, cheese pudding and so on, dazzling. Are they as nutritious as regular yogurt? : It is recommended that consumers take a good look at the "product category" item on the packaging. Pudding is good, brin is good, mousse is good, are milky desserts, not yogurt type. They are characterized by lower protein than regular yogurt, and much higher fat than regular yogurt, even up to 6% to 8% (regular yogurt no more than 3%), sugar is quite sufficient. In terms of nutritional value, they are much lower than normal yogurt. Occasional eating to satisfy the taste can be, if you use them every day instead of yogurt to drink, it is quite unwise. Loss of not only silver, but also nutrition. as for the so-called foreign type of yogurt, you may want to look at the nutritional content of the packaging table, compare their protein content. Some products can contain up to 6% protein, while others have only 2.5%, which is no better than traditional products. If you look at the carbohydrate content, normal should be 11%-12%, some products will be as high as 15%. At first glance, it's all about appealing to sweeter consumers with sweeter flavors. Or buy those high protein, fat is not high, carbohydrate is not high in the healthiest products. 8
many supermarkets put yogurt at room temperature to sell, which lactic acid bacteria will die? Why? : Yes, live yogurt will continue to produce acid at room temperature, and eventually their own growth is inhibited and gradually die. In order to slow down the decline in the number of live bacteria and avoid over-acidity of the product, live bacteria yogurt must be transported in a refrigerated truck and stored and sold in a freezer. Even so, after a week, the number of live bacteria will drop by about an order of magnitude. Therefore, if you care about the number of live bacteria, yogurt should try to buy fresh to be cost-effective. Consumers often find that cold yogurt in supermarkets tastes too sour, usually because there are no refrigeration conditions in the supermarket's storage warehouse, or because yogurt is stored directly outside the freezer for power savings, before being placed on the refrigerated shelves for a period of time. By this time, the number of live bacteria must have dropped significantly. There are also supermarkets that sell yogurt that needs to be refrigerated directly at room temperature, which is not in line with the relevant regulations. In Beijing, at least, there are strict regulations. Article 33 of the Beijing Municipal Food Safety Regulations stipulates that where food needs to be stored, transported or sold at low temperatures in accordance with the provisions, it shall be equipped with refrigeration and freezing equipment facilities appropriate to its business scale and type of food, as well as devices with continuous temperature measurement and recording functions, and shall ensure normal operation and shall not be shut down without cause; The Regulations on Food Safety Supervision and Administration of the Circulation Link of the Beijing Municipal Bureau of Industry and Commerce clearly require that if food needs to be stored and sold at low temperature, the food operator shall be equipped with refrigerated storage and sales facilities appropriate to the scale of operation, and the refrigeration temperature shall meet the storage conditions expressly indicated by the food label. Food operators should establish an internal management system for cold chain sales, for food in need of low temperature preservation, purchase acceptance should be in accordance with the storage temperature expressly indicated by the label to check the temperature of the goods, sales, should be based on the storage capacity of refrigeration equipment to place food, to ensure that food meets the conditions for low temperature preservation. Those who store or transport food in violation of the provisions of these Regulations shall be ordered to make corrections and warnings within a specified period of time; those who fails to do so within the time limit shall be fined between 2000 yuan and 20,000 yuan; and if the circumstances are serious, they shall be ordered to stop production and close down until the license is revoked. If a breach of the Ordinance is found, consumers may report a complaint to the Trade and Industry Bureau. 9
many supermarkets have foreign imports or domestic long-term yogurt, is it worth buying? : Indeed, many enterprises have now developed "sterilized yogurt", which can be stored at room temperature for a long time. The so-called sterilized yogurt, meaning that these yogurts are indeed fermented lactic acid bacteria made, yogurt has had a large number of lactic acid bacteria inoculated. However, before they were shipped, the bacteria were killed and filled in clean boxes in a sterile state. After killing all the live bacteria, the remains of lactic acid bacteria will no longer produce acid, so there is no longer a need to refrigerate. you make sterilized yogurt? It has several big benefits for producers and sellers. First of all, there is no need to refrigerate ah! This transport is also good, storage is good, sales are good, all at room temperature do not need to put in the freezer, can save a lot of costs, you think about how high the cost of electric refrigeration ah, supermarkets are certainly willing to accept it. Second, the shelf life is long, you can sell more, farther ah! Supermarkets without freezers can also be sold, and places that require long-distance transportation can also be sold, expanding the scope of sales for businesses. Third, sterilized yogurt quality is stable, will not become acid, store at room temperature for a few days taste will not change, some consumers without refrigeration conditions, such as college students, migrant workers and other consumer groups will feel very convenient, can buy more at once. Fourth, for some people who are afraid of cold and afraid to drink yogurt in the refrigerator, it is much more convenient to drink yogurt kept at room temperature, even if the heat does not have to have any sense of guilt, anyway, the bacteria is dead. , sterilized yogurt has a market advantage over frozen yogurt if consumers don't need live bacteria. Of course, even without lactic acid bacteria, the protein, calcium and vitamins in yogurt still exist, so for those who can't refrigerate because of all the conditions and can't buy yogurt, it's still a good thing to get these nutritional benefits from sterilized yogurt products. about
probiotics in 10 yogurts? Can it survive in the human gut for a long time? : There are only two types of bacteria that must be added in yogurt production, namely Lactobacillus Bulgaria and Streptococcus. None of the other strains are necessary to make yogurt. But these two strains can not be planted in the human large intestine, only through the digestive tract to play some health role. Some products add Bifidobacteria (B), Lactobacillus acidophilus (A) or other specific health bacteria that can be planted in the human large intestine, will certainly tell consumers. Because these bacteria are usually more expensive, culture conditions are also more difficult. whether you need to buy products that contain these probiotics depends only on your personal choice. In general, if there is no guarantee that there will be enough of these healthy strains, there is little chance that these beneficial bacteria will have a long-term health effect in the gut, even if you drink yogurt. Because the vast majority of lactic acid bacteria are sacrificed as they pass through the stomach and small intestine, only when the quantity is large enough, a very small number of lucky people survive, enter the large intestine and settle down. 11
some products add probiotics, what's going on? How is it different from probiotics? : Probiotics are bacteria, and probiotics are not bacteria, they are some promote the proliferation of beneficial bacteria in the human gut ingredients, food is commonly used in lysobacteria, such as polysaccharides, lysogene