echemi logo
  • Product
  • Supplier
  • Inquiry
    Home > Biochemistry News > Microbiology News > What's the difference between cooked yogurt and regular yogurt?

    What's the difference between cooked yogurt and regular yogurt?

    • Last Update: 2020-06-20
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit
    Bags, do not know whether you have drunk a color brown cooked yogurt, this kind of cooked yogurt appeared in the market for a while, originally as a food I should have bought to taste, but the color of this yogurt always let me feel that I have added something, so has been afraid to buyBag, you say the color of cooked yogurt is added to something, it will be more nutritious than ordinary yogurt?drink yogurt every day, I don't even know that yogurt is still cooked, so I don't know how to cook yogurt and raw yogurt in terms of nutrition, but I invited the China Agricultural University School of Food Nutrition and Food Safety Associate Professor Fan Zhihong, we still listen to the professionals to say itcooked yogurt is brown because of its "Merad reaction" during the production processIn terms of production process, yogurt is the raw milk after sterilization, and then add probiotics directly fermentedAnd cooked yogurt is fresh milk after several hours of low-temperature heating, and then add probiotics for fermentation, than ordinary yogurt one step of the process of heating, because there is a low temperature heating process, so the color will turn brownin fact, this "Merad reaction" is widely present in the food industry, a non-enzyme browning, so the state and color of cooked yogurt are naturally formed, and no other things are addedJust like toast, the "Merad reaction" produces aromas that make it more intense, but loses lysine, an easily inshorted amino acid, as well as vitaminB1 and vitamin B6as far as nutrition, yogurt nutrition is mainly due to the protein, and cooked yogurt and ordinary yogurt although the production process is different, but the protein content is similar, so the two are the same from the point of view of a large number of nutrients, only a slight difference in vitamin contentSource: Science daily
    This article is an English version of an article which is originally in the Chinese language on and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to with relevant evidence.