How to distinguish the quality of yogurt and how to identify the quality of yogurt?

Yogurt is not good or thick.

Many people are skeptical about the consistency of yogurt: how does very thin milk become thick yogurt? Is thicker yogurt better?

Are thickeners in yogurt harmful? Which is more nutritious or lactic acid drink? As long as you understand the production principles of yogurt products, you can have a clear understanding of these problems.

To produce yogurt, it is necessary to go through pre-treatment such as homogenization and sterilization, add about 7% sucrose, and then inoculate the specific lactic acid bacteria that have been cultivated for a long time, and keep it warm at about 42 degrees Celsius. Lactic acid bacteria multiply in large quantities by the nutrients in milk and produce lactic acid and flavor substances. The protein in milk has the property of coagulation when exposed to acid, and gradually becomes a uniform, delicate and fragile coagulation under the action of lactic acid bacteria.

When the acidity is right, the yogurt is transferred to 4 degrees Celsius, and the activity of lactic acid bacteria stops. At this time, the yogurt that is directly ** is called set yogurt.

After solidification, the yogurt can be stirred slowly to obtain a uniform semi-solid flowable product, which is stirred yogurt. Slow stirring does not destroy the protein colloid, so the product is delicate and has a certain consistency. If stirred quickly, the protein colloids will be destroyed and the product will be thinned.

Stirred yogurt made from pure milk is not very viscous and still has some fluidity. There are also products that use milk and milk powder as raw materials, and the protein content in the product is higher and more viscous.

In order to increase the consistency of yogurt, a variety of thickeners such as gelatin or dietary fibre can be added to the preparation. Gelatin is a protein colloid, which is the main ingredient in jelly of meat skin, which can be digested and absorbed by the human body. Dietary fiber thickeners include algin, pectin, plant seed gum, cellulose derivatives, etc.

They are not harmful to the human body, have no calories, and can also play a beneficial role in dietary fiber.

It can be seen that the consistency of yogurt is not directly related to its nutritional value. When consumers buy, they should pay more attention to the protein content indicated on the packaging. Usually, stirred yogurt made from pure milk has more than enough protein.

If it is below this value, it cannot be called yogurt. There are many lactic acid drinks on the market that are slightly thinner than yogurt and have a sweet and sour taste, which do not belong to the same category as yogurt, with a protein content of only more than 1%, and the nutritional value is much lower than that of yogurt. Consumers should note that although these products come in a variety of names, they are labeled "beverages" in small print, proving that they are not yogurt and should be carefully distinguished.

There are too many types of yogurt in the supermarket, don't buy it indiscriminately, master 4 tips to easily distinguish the quality of yogurt.

How to identify yogurt quality.

The curd of qualified yogurt is uniform, delicate and free of bubbles, and a small amount of whey precipitation can be absent on the surface, which is milky white or light yellow, the smell is fragrant and elastic, and it is curd-like, and a small amount of whey is precipitated without bubbles. Stirred yogurt has different colors depending on the ingredients added. spoiled yogurt, some of which are non-clotted and are in a liquid state; Some have a sour taste or an alcoholic fermentation taste; Some bubble and have a musty smell, and some turn dark yellow or greenish in color.

Factors affecting the quality of yogurtIn the production, there are many reasons for the quality problems of yogurt (non-coagulation or clot is not tight, fragile, whey separation, thin soup), and there are several main factors that affect the quality of yogurt

1. Raw milk is mixed with water, and the dry matter is insufficient. When the water is 15%, the yogurt curd floats in the whey.

2. The coagulation ability of raw milk is reduced, and the yogurt curd is fragile or thin soup.

3. The production of yogurt from the milk of cows that have been injected with antibiotics will cause the yogurt to not coagulate and the emulsion to be sweet.

4. The workshop environment and equipment are polluted by bacteriophages, which makes the fermentation process slow or even terminated; Residual cleaning solutions and disinfectants can also stop fermentation, leaving the curd fragile and the emulsion sweet.

5. The flavor and aroma of yogurt are insufficient due to improper selection of strains or single strains, unsuitable fermentation temperature, insufficient fermentation time, etc.

6. The strain is impure or the production equipment pipeline is contaminated by air bacteria, resulting in bubbles in yogurt, spicy taste, and a curescens smell if it is contaminated by yeast.

A good product must be made with good raw materials, which is a first principle in yogurt production. In general, the quality of raw milk in China is worse than that of developed countries, but in recent years, some large dairy processing enterprises have done a lot of work in improving the quality of raw milk, so that the quality of raw milk has been greatly improved. Poor milk generally refers to low dry matter, high number of bacteria and somatic cells, antibiotics and artificially mixed with some unclean substances, which will affect the quality of raw milk.

As far as yoghurt production is concerned, some large factories use better quality raw milk. However, the production of milk-containing beverages, especially milk-containing beverages prepared with acid, does not have as strict requirements for raw milk as the production of yogurt.

The content of the label must be read carefully, there are ** reports, many people are just used to looking at the retention period when buying yogurt, and at most they care about the name of the producer, but not many people care about what is written on the label, and some of the content that can explain the problem, such as protein content and ingredient list ingredients, but it has been ignored by consumers.

If you don't care too much about "name and substance" and nutritional value, and just quench your thirst, there are certainly merits to having a good tasting milk-containing drink. But if you insist on buying real yogurt, pay attention to the label. According to national standards, the packaging of yogurt and milk-containing beverages should be marked with product ingredients and ingredients.

If there is an item of "water" in the ingredient list, it means that the "milk-containing beverage" is non-coagulable, and the ingredients of the general milk-containing beverage contain "sorbic acid", and the protein content should be marked as "not less than or." And the protein content of yogurt should not be lower than or.

We distinguish the quality of yogurt, mainly to look at its raw materials, followed by additives, buy yogurt first look at the protein content, followed by the taste, and then additives, the fewer additives, the better.

The first indicator: the content of protein.

According to the regulations, as long as the protein is in the standard, but when we buy, we can pay attention to see if there is higher than this, many merchants in order to seize the market, the protein content will be relatively better.

The second indicator: raw milk.

Flavored fermented milk, its raw materials are milk and milk powder, we still choose raw milk as much as possible when choosing, this is also the raw material of pure milk, the higher the content of raw milk, on the other hand, it also reflects its quality.

The third indicator: dietary fiber.

Many people love to drink yogurt, because it is regarded as a ** drink, if you want **, then the content of dietary fiber can be higher, because dietary fiber can help maintain normal intestinal function, can promote digestion, or the previous Junlebao, flavored sour milk, its dietary fiber beauty package has reached 4g, this ratio is also very high, followed by looking at some additives.

In order to make the yogurt taste better, many manufacturers will add sucrose to it to make the yogurt taste better, but sucrose can easily cause obesity, so you should pay attention to it when you buy it.

You can look at the shelf life of Hono locust, look at the traits, and taste the taste.

1. Look at the expiration date.

The easiest way to tell if yogurt is bad is to directly check the shelf life of the yogurt to see if the yogurt is expired or close to its expiration date. If it expires, don't drink it.

2. Look at the traits.

If you can't see the shelf life of yogurt, you can see the properties of yogurt. Yogurt that conforms to Lager is generally curd evenly, delicately, uniformly colored, and free of bubbles, and there can be a small amount of whey on the surface. But some yogurts that have gone bad do not curdle into lumps and are in a liquid state, especially if there is a layer of water on the surface.

3. Taste.

Good yogurt tastes sweet and sour. Depending on the different tastes of yogurt, different flavors can be tasted; If the yogurt tastes sour or bitter, then this yogurt is not edible.

How to choose yogurt

First of all, the simpler the ingredient list, the better, and the first place must be "raw milk, milk powder or fresh milk". Real yogurt is mainly made of raw cow (sheep) milk or milk powder, pasteurized, then fermented, and then cooled and filled. Secondly, the fewer additives, the better, the additives are mainly emulsifiers, thickeners, flavors, pigments, sweeteners, acidity regulators, preservatives, etc.

In addition, in addition to looking at these two points, it should be mentioned that it is better to choose low-temperature yogurt than room temperature yogurt. Because active lactic acid bacteria can only survive in low temperature environments, they are not present in normal temperature and high temperature environments. The benefit of room temperature yogurt is that it is easy to store and carry.

Milk content. From a taste and nutrition point of view, the higher the milk content of yogurt, the better. It's important to note that flavored fermented milk with added sugar or other flavors (i.e., "flavored yogurt") has a lower milk content than yogurt without added ingredients.

Yogurt with raw milk usually has a higher milk content than reconstituted yogurt. Some yogurts are made from recombined milk, which loses some vitamins and minerals compared to regular yogurt.

According to the national food safety standards, all products produced with milk powder should be marked with "reconstituted milk" or "reconstituted milk" in the immediate vicinity of the product name; Products produced by adding some milk powder to recycled cow (goat) milk should be marked with "% recombined milk" or "% recombined milk" immediately adjacent to the product name.

Protein content.

The amount of protein in yogurt should be greater than, but try to avoid too much extra protein. According to the national food safety standards, the protein content of whole fermented milk (sugar-free) should be, and the fat content should be; The protein content of full-fat flavored fermented milk should be, and the fat content should be. Therefore, those below this standard are not yogurt, such as Yakult and yogurt are lactic acid bacteria drinks.

Sugar with sweeteners.

In order to enhance the taste, sugar is usually added to yogurt. Normally, 100g of milk contains 5g of carbohydrates. If the carbohydrates in the label exceed 5g, then the excess is basically added sugar.

Some low-sugar or sugar-free yogurts on the market will add chemical sweeteners such as aspartame. Although sweeteners taste good, excessive consumption of artificial sweeteners is harmful to the body.

Thickeners. If the raw milk is thick enough, it can be fermented into a thick yogurt. If the fermented yoghurt is thinner, the producer will add thickeners or coagulants such as gelatin, agar, starch, sodium alginate, sodium caseinate, xanthan gum and sodium tripolyphosphate.

1. First, look at the protein content.

A good yogurt should contain more than 100 grams of protein, and those lactic acid drinks with added water are generally around 1 gram, or even lower.

2. Look at the number of active bacteria in it; Some are just so-called yogurt with acidulant added, which is of course not good.

3. The taste should be sour and fresh; If there is a peculiar smell, rancidity is definitely not good.

The above three points can judge the quality of yogurt. Of course, the popularity of the brand can also be used as a reference.

Yogurt is generally kept fresh in the refrigerator.

In the case of 3-6 degrees, it can be shelved for 15 days.

If the carton is not opened, it can be longer.

The curd of qualified yogurt is uniform, delicate, no bubbles, and a small amount of milk on the surface is clear, milky white or slightly yellowish, and it tastes sweet and sour. spoiled yogurt, some of which are non-clotted and are in a liquid state; Some have a sour taste or an alcoholic fermentation taste; Some are bubbling and have a musty smell; Some of them turn dark yellow or greenish in color.

To be even, the solid milk should be viscous.