What is the difference between yogurt and yogurt?

Yogurt is a food converted from fresh milk, which contains nutrients from both fresh milk and lactic acid bacteria, and the lactose in it has been fermented into lactic acid during the manufacturing process, which makes it easier for iron to be absorbed.

In addition to calcium, phosphorus and potassium, the nutrients are also ideal for vitamins A, B:, B2, B6, B12, folic acid and niacin**. If skim milk is used as the raw material for fresh milk, it does not contain fat, which is very beneficial for people who limit the intake of animal fat.

The main function of yogurt is to help digestion and prevent constipation, help beneficial bacteria to inhibit the growth of bad bacteria, thereby improving the proportion of bacteria in the intestines, and promoting normal peristalsis of the stomach and intestines.

Here are a few things to keep in mind before you buy or drink yogurt:

Choose a brand that is certified and has a good reputation. This ensures not only hygienic conditions in the manufacturing process, but also safe cultures.

The product should be clearly labeled, such as: manufacturing date, shelf life, ingredients, manufacturer, etc.

The temperature of refrigerated yogurt in the store should be 0 5 degrees Celsius, and it is best to refrigerate it at this temperature after buying it home to keep it fresh.

Do not leave the refrigeration for more than an hour.

Do not take it at the same time as medication to avoid reducing drug absorption.

After eating foods containing nitrates, such as sausages, it is not advisable to drink yogurt for an hour.

Finally, you should be reminded that although yogurt is a good helper for the whole intestine and stomach, it is not low in calories, for those who want to lose weight, you should take a good look at the calorie table on the bottle! Just drink it in moderation, don't be in a hurry and overdose, otherwise it may still produce bad ***.

Yogurt, generally refers to sour milk, which is a milk product that uses fresh milk as raw material, after Marnarbib sterilization, and then adds beneficial bacteria (starter culture) to the milk, and then cools and fills after alcohol. At present, most of the yogurt products on the market are coagulated, stirred and fruity with various fruit juices, jams and other accessories. Yogurt not only retains all the advantages of milk, but also makes some aspects of the process more suitable for human nutrition.

It's different, but it's all the same.

It's all a gimmick.

The so-called yogurt, yogurt.

In English, it is called yoghourt

Hong Kong, Macau, and Taiwan are called yogurt, which refers to yogurt.

The English name of yogurt is yoguat, and in Hong Kong and Taiwan, China mostly use "yogurt" or "yogurt" as the trade name of yogurt. So it's yogurt. The national dairy industry stipulates that only yogurt can be called yogurt if the protein content is above it.

But the general seems to be, the flavor is full Most of the yogurt on the market is reconstituted milk, that is, it contains milk powder, and very few are really made entirely of milk.

Fermented yogurt is generally marked with the words "fermented milk", which should not be exported to the country, and it can be shelved for less than 7 days under scientific quality preservation conditions, and it is generally the same day of the product. Because the mortality rate of live bacteria is 96% after 7 days of storage under 5 10, and more than 99% at 20 hours.

Different raw materials: yogurt is made by fermenting cow's milk or reconstituted milk; Yogurt is made by fermenting fresh milk. Auxiliary bacteria are different:

Yogurt contains only lactic acid bacteria; Yogurt contains lactic acid bacteria and the cultures proposed in fresh milk. There are different types: yogurt is usually a flavor; Yogurt can be divided into many categories.

1. Different raw materials: yogurt is fermented from cow's milk or reconstituted milk; Yogurt is made by fermenting fresh milk.

2. Different auxiliary bacteria: yogurt only contains lactic acid bacteria; Yoson's buttermilk contains lactic acid bacteria and the cultures proposed in fresh milk.

3. Different types: yogurt is usually a flavor; Yogurt can be divided into many categories.

The difference between yogurt and yogurt is that the raw materials are different, the auxiliary bacteria are different, and the auxiliary bacteria are different.

Yogurt is made by fermenting cow's milk or reconstituted milk, while yogurt is made by fermenting fresh milk. Yogurt contains only lactic acid bacteria, yogurt contains lactic acid bacteria and bacteria proposed in fresh milk. Yogurt is usually one flavor, and yogurt can be divided into many categories.

Because the shelf life of yogurt is usually shorter than that of other foods, it is important to look at the factory time, shelf life and expiration time of yogurt when buying. Yogurt also contains a certain amount of calories, so you should pay attention to the amount of food you eat each time, not too much.

How to buy yogurt

1. Look at the ingredient list.

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, which is pasteurized by Wuming, then fermented, and then cooled and filled. The fewer additives, the better, the additives are mainly emulsifying orange slippery agents, thickeners, flavors, pigments, sweeteners, acidity regulators, preservatives, etc.

2. Look at the nutrition facts list.

The most important in the nutrition facts list are protein and carbohydrates, and the fat content can also be used as a reference. The "National Food Safety Standard for Fermented Milk" stipulates that the protein content of fermented milk shall not be lower, and the protein content of flavored fermented milk shall not be lower.

There is a difference between yogurt and yogurt, yogurt is a drink, yogurt is milk or a dairy product, and the protein content of the two is not the same.

Yogurt is a food converted from fresh milk, which contains nutrients from both fresh milk and lactic acid bacteria.

In addition, the lactose in it has been fermented into lactic acid during the manufacturing process, which is easier to absorb iron.

In addition to calcium, phosphorus and potassium, the nutrients are also ideal for vitamins A, B, B2, B6, B12, folic acid and niacin.

The main function of yogurt is to help digestion and prevent constipation, help beneficial bacteria inhibit the growth of bad bacteria, thereby improving the proportion of intestinal flora and promoting normal peristalsis of the stomach and intestines.