The main nutrients in yogurt

Digestion of lactose: Many Chinese people have lactose intolerance, mainly due to the low lactase activity in the small intestine mucosa, lactose cannot be hydrolyzed, and the lactose content in the small intestine increases, which increases the osmotic pressure, which leads to the entry of water into the small intestine Increase, resulting in increased abdominal pressure, bloating, acute abdominal pain and diarrhea . The "lactic acid bacteria" in yogurt can reduce lactose absorption barriers during the fermentation process. About 20%-30% of lactose is hydrolyzed and metabolized to produce lactic acid, galactose (0. 2%-0. 3%), and glucose . Moreover, after the lactic acid bacteria enter the human intestine, the colonized lactic acid bacteria continue to secrete lactase, and the other lactic acid bacteria that cannot be colonized will also release lactase after the cell breaks, which improves the body’s tolerance to lactose, which can relieve Even solve the problem of lactose intolerance . Digestibility of protein: Milk protein is a nearly comprehensive nutritious food . Under the action of lactic acid bacteria, casein coagulates and forms very fine curds . Free amino acids and peptides after fermentation will also increase, and protein structure will change . The content of soluble protein, non-protein nitrogen and free amino acid in yogurt increases, and the protein micelles become smaller . All these can prove that the protein in yogurt is easily absorbed by the body and is more nutritious . 　　The fat in yogurt does not change much, and the activity of lactic acid bacteria lipase is low, which has little effect on fermented milk . The fat in fermented milk is homogenized before production and processing, and the fat globules are reduced from 1-10um to less than 1-2um, which has the effect of uniform fat distribution and no floating . During the fermentation process, as the content of unesterified fatty acids produced by the hydrolysis of fats increases, the content of free fatty acids also increases, which will bring undesirable flavors to the product . 　　The content of vitamins and minerals, the content of vitamin B1 and vitamin B2 in yogurt is increased, but the fermentation production of yogurt has very little effect on vitamins. The content of fat-soluble vitamins is related to the raw materials used . However, adding vitamins to yogurt can provide consumers with yogurt nutrition and at the same time obtain vitamin supplements . The various stages of yogurt fermentation have no effect on the content of mineral elements. The final product can also promote the absorption of calcium, phosphorus, iron and other minerals .   Disclaimer: This article only represents the author's personal views and has nothing to do with China Probiotics. com . The originality and the text and content stated in the article have not been verified by this site. This site does not make any guarantee or commitment to the authenticity, completeness, and timeliness of this article, all or part of the content, and the text. Please readers for reference only, and please Verify the relevant content yourself .   Copyright Notice 1. Some of the reprinted articles on this site are not original, and the copyright and liability belong to the original author . 2. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and clearly indicate the source and author. Media or individuals who do not want to be reprinted can contact us for infringement information that can provide sufficient evidence , Bio149 will be deleted within 12 hours after confirmation . 3. Users are welcome to post original articles to 86371366@qq. com, and publish them to the homepage after review. The copyright and liability belong to the sender .

Digestion of lactose: Many Chinese people have lactose intolerance, mainly due to the low lactase activity on the small intestine mucosa, lactose cannot be hydrolyzed, and the lactose content in the small intestine increases, which increases the osmotic pressure, which leads to the entry of water into the small intestine Increase, resulting in increased abdominal pressure, bloating, acute abdominal pain and diarrhea
.
The "lactic acid bacteria" in yogurt can reduce lactose absorption barriers during the fermentation process.
About 20%-30% of lactose is hydrolyzed and metabolized to produce lactic acid, galactose (0.
2%-0.
3%), and glucose
.
Moreover, after the lactic acid bacteria enter the human intestine, the colonized lactic acid bacteria continue to secrete lactase, and the other lactic acid bacteria that cannot be colonized will also release lactase after the cell breaks, which improves the body’s tolerance to lactose, which can relieve Even solve the problem of lactose intolerance
.

　　Digestibility of protein: Milk protein is a nearly comprehensive nutritious food
.
Under the action of lactic acid bacteria, casein coagulates and forms very fine curds
.
Free amino acids and peptides after fermentation will also increase, and protein structure will change
.
The content of soluble protein, non-protein nitrogen and free amino acid in yogurt increases, and the protein micelles become smaller
.
All these can prove that the protein in yogurt is easily absorbed by the body and is more nutritious
.


　　The fat in yogurt does not change much, and the activity of lactic acid bacteria lipase is low, which has little effect on fermented milk
.
The fat in fermented milk is homogenized before production and processing, and the fat globules are reduced from 1-10um to less than 1-2um, which has the effect of uniform fat distribution and no floating
.
During the fermentation process, as the content of unesterified fatty acids produced by the hydrolysis of fats increases, the content of free fatty acids also increases, which will bring undesirable flavors to the product
.


　　The content of vitamins and minerals, the content of vitamin B1 and vitamin B2 in yogurt is increased, but the fermentation production of yogurt has very little effect on vitamins.
The content of fat-soluble vitamins is related to the raw materials used
.
However, adding vitamins to yogurt can provide consumers with yogurt nutrition and at the same time obtain vitamin supplements
.
The various stages of yogurt fermentation have no effect on the content of mineral elements.
The final product can also promote the absorption of calcium, phosphorus, iron and other minerals
.

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Digestion of lactose: Many Chinese people have lactose intolerance, mainly due to the low lactase activity in the small intestine mucosa, lactose cannot be hydrolyzed, and the lactose content in the small intestine increases, which increases the osmotic pressure, which leads to the entry of water into the small intestine Increase, resulting in increased abdominal pressure, bloating, acute abdominal pain and diarrhea
.
The "lactic acid bacteria" in yogurt can reduce lactose absorption barriers during the fermentation process.
About 20%-30% of lactose is hydrolyzed and metabolized to produce lactic acid, galactose (0.
2%-0.
3%), and glucose
.
Moreover, after the lactic acid bacteria enter the human intestine, the colonized lactic acid bacteria continue to secrete lactase, and the other lactic acid bacteria that cannot be colonized will also release lactase after the cell breaks, which improves the body’s tolerance to lactose, which can relieve Even solve the problem of lactose intolerance
.

　　Digestibility of protein: Milk protein is a nearly comprehensive nutritious food
.
Under the action of lactic acid bacteria, casein coagulates and forms very fine curds
.
Free amino acids and peptides after fermentation will also increase, and protein structure will change
.
The content of soluble protein, non-protein nitrogen and free amino acid in yogurt increases, and the protein micelles become smaller
.
All these can prove that the protein in yogurt is easily absorbed by the body and is more nutritious
.


　　The fat in yogurt does not change much, and the activity of lactic acid bacteria lipase is low, which has little effect on fermented milk
.
The fat in fermented milk is homogenized before production and processing, and the fat globules are reduced from 1-10um to less than 1-2um, which has the effect of uniform fat distribution and no floating
.
During the fermentation process, as the content of unesterified fatty acids produced by the hydrolysis of fats increases, the content of free fatty acids also increases, which will bring undesirable flavors to the product
.


　　The content of vitamins and minerals, the content of vitamin B1 and vitamin B2 in yogurt is increased, but the fermentation production of yogurt has very little effect on vitamins.
The content of fat-soluble vitamins is related to the raw materials used
.
However, adding vitamins to yogurt can provide consumers with yogurt nutrition and at the same time obtain vitamin supplements
.
The various stages of yogurt fermentation have no effect on the content of mineral elements.
The final product can also promote the absorption of calcium, phosphorus, iron and other minerals
.

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