Is room temperature yogurt a good product?

dairy products are popular with consumers because they are rich in high-quality milk protein, but most Chinese have varying degrees of lactose insuperance, so yogurt is the first choice for many people. In the past, supermarket yogurts have been placed in freezers, and in the last year or two, the ever-warm yogurts represented by Bright Moslian, Irian Mushi, and Mengniu Pure Screening have emerged. With the rise of online shopping, Haitao, the original imported yogurt is also more and more. These yogurts are warm yogurt, also known as pasteurized heat treatment yogurt, they are good or bad?is Pasteur milk?pasteurization, named after the famous microbiologist Pasteur. It kills bacteria at relatively low temperatures and maintains the nutrition and flavor of food, with common treatments including
68
degrees
30
minutes or
72
degrees
30
seconds. In China, pasteurized milk mainly refers to
72-85 degrees
degrees pasteurized fresh milk, need to be refrigerated, the preservation period is very short.is called "warm milk" corresponding to pasteurized milk, which mainly refers to
UHT
) milk produced with ultra-high temperature sterilization technology.
UHT
is
130-140
degree instantaneous sterilization, combined with sterile packaging, the milk produced can be stored at room temperature for more than half a year, so named. But broad pasteurization is a combination of temperature and time, the higher the temperature, the shorter the time. UhT
, for example
is also pasteurization technology, so Americans think that more than
90% of their
milk is pasteurized milk.is pasteur milk better than warm milk?people think pasteur milk is better than warm milk, which actually has some misleading ingredients. This thanks to the "dairy cannon" Comrade Wang Ding cotton, his old people all day long temperature milk, a moment protein degeneration, a moment of nutrient loss cloud. Although high-temperature treatment does lose a small amount of vitamins, this loss is perfectly acceptable because dairy products mainly provide milk protein rather than vitamins. Protein denaturation is more laugh, milk into yogurt, boiled eggs, red meat are protein denaturation, protein digestion and absorption process can not be separated from degeneration.organic milk in the United States is mostly high-temperature pasteur treatment, why not? Mainly for storage, but also sell far away, how good ah. Organic selling so expensive, consumption is small, in case you can't sell it, don't lose it? Domestic debate around "pasteur milk" and "warm milk" is actually part of the commercial war, they are both good products, adapt to different market demand and market conditions.did you get the yogurt?to make yogurt, you first need to pasteurized the raw milk. Since pasteurization does not kill all bacteria, lactic acid bacteria for fermentation need to be added immediately. Lactobacillus by virtue of its quantitative advantage can quickly "occupy the position", to avoid pasteurization of the fish breeding and growth, resulting in milk quality. After the fermentation of lactic acid bacteria, it is necessary to cool the yogurt, let lactic acid bacteria stop growing and producing acid, otherwise the continuous production of lactic acid will kill lactic acid bacteria, which is why many yogurts in the supermarket to be placed in the freezer.traditional yogurt needs to be kept cold to keep lactic acid bacteria alive. Their shelf life is also very short, usually only a few days to ten days. In China's vast rural areas and third- and fourth-tier cities, the cold chain is not perfect, logistics is relatively underdeveloped, traditional yogurt which can withstand this toss? So "pasteurization heat treatment" yogurt came into being, solve this problem.came about with pasteurized heat-treated yogurt?fact, "pasteurization heat treatment" is the combination of two processes or processes, pasteurization refers to the pre-fermentation of raw milk sterilization, and heat treatment refers to the fermentation after the completion of re-sterilization. Therefore, the national standard inside the amount of lactic acid bacteria in yogurt has been clearly defined, but specifically noted that pasteurization heat treatment yogurt is excluded.because it kills the "living lactic acid bacteria", its taste does not change due to storage, and like
UHT
's boxed milk, it can be stored at room temperature for several months. This not only allows the product to be transported over long distances, but also reduces the cold chain requirements for warehousing, transportation and shelf life, and reduces costs. So "pasteurization heat treatment" and the general understanding of "pasteurized milk" are two different things.better at "pasteurized heat-treated yogurt" and traditional yogurt?temperature yogurt to meet the needs of gift-giving, in the past to visit friends and relatives, visit patients, carry a carton of milk is very common, now we have a new choice. Especially for the elderly and recovery patients, drinking yogurt is easier to digest, gastrointestinal stimulation will be smaller., its food safety risks are smaller, the environment is more adaptable, travel and carry more convenient. For consumers in rural areas and third- and fourth-tier cities, it offers a safer and more reliable yogurt product. It is also a good option for "student milk", where students have been unwell due to "lactose insuperation", resulting in a group heart response. If there had been warm yogurt, maybe there wouldn't have been so much? Of course, for the cold chain is relatively perfect in large cities, if consumers eat their own, in the supermarket to choose a moderate price, factory time is short, cold-frozen yogurt should be the best choice. If you want to control your energy intake, you can choose low-fat or skimmed yogurt, or you can choose yogurt with sweeteners such as aspartas. Conclusion In fact, normal temperature yogurt and traditional yogurt do not have to be divided into a high, and pasteur milk, warm milk, as long as the milk source clearance, quality control qualified, they are both good products, to meet different market demand. However, I will not pay for "zero add", "zero pollution" and other marketing gimmicks, nor for the star endorsement, a foreign name, full of world advertising or beautiful pasture scenery to spend money, simply put, the product to afford the price. : Lactose insatiable milk is a source of high-quality protein, but milk contains about
4-5%
of lactose. Lactose is the formation of glucose and semi-lactose hand in hand, it is necessary to open their hands to absorb and use, lactase plays this role. When we were young, we had enough lactase in our bodies, but when we grew up, there were fewer and fewer lactases in our bodies, so we formed a "lactose insuperable", that is, drinking fresh milk is prone to abdominal pain, bloating, diarrhea and other symptoms.