Is old yogurt high in nutritional value? Is old yogurt high in nutritional value

Nowadays, there are a lot of old-fashioned yogurts in the containers of supermarkets in large and medium-sized cities. Its packaging is plain, and the trademark reads "old-fashioned yogurt", "traditional craftsmanship", "old-fashioned taste", "additive-free" and so on. Consumers don't understand how the quality and nutrition of old-fashioned yogurt differs from regular yogurt?

The so-called old-fashioned yogurt is a yogurt product produced by traditional production methods, which basically does not use any additives and is generally solid. This solid state is not made with a coagulant, but is a special gel state of milk protein. However, this protein gel state is fragile, and if you stir it vigorously, you can turn the seemingly solid condensation back into a liquid state.

Especially in the process of transportation, it is easy to affect the shape and taste of coagulated yogurt due to external forces such as shaking and **. Consumers may see broken "frozen children" or even liquid yogurt.

With the development of the food industry, in order to facilitate transportation and sales, manufacturers add some thickeners to the yogurt, slowly crush the fermented yogurt in large tanks, so that it becomes a viscous semi-fluid, and some also add fruit particles according to different tastes, such as strawberry yogurt, pineapple yogurt, etc. In this way, no matter how **, it will not become liquid, and it is convenient to transport and sell, which is what we now commonly see ordinary yogurt.

If you understand the production process of the two, you will know that there is no essential difference between the two types of yogurt, and the production process of old-fashioned yogurt will not increase the nutritional value of the product. Therefore, as long as it is yogurt produced by qualified enterprises, no matter what process is used to make it, the nutritional quality of yogurt should be the same under the condition that the ingredients are the same.

This is because the raw milk used to produce yoghurt in the traditional way must be high in protein, low or no in antibiotics, and low in bacteria, so that the yogurt can be frozen smoothly. Therefore, the quality requirements for raw milk are relatively high, which may be the root cause of the popularity of old-fashioned yogurt.

Ordinary yogurt does not have such high requirements for raw milk, because now with the help of vegetable gum, even if the protein content of raw milk is relatively low, it can be made into a frozen state.

Pretty good! It has great nutritional value!

In fact, as long as you look at the nutritional content labels of "old yogurt" products on the market, there is no advantage over other products. From the perspective of sensory tasting, I also feel that some products have low protein content and too strong jelly. In terms of security, it is not an advantage over other products.

In addition to vegetable gum, other food additives, such as sweeteners and flavors, can also be added. Some old yogurt products can taste flavorful, and it seems that other organic acids are added in addition to lactic acid produced by fermentation. In addition, the sweetness of many products is also relatively high, which defeats consumers' preference for sweetness.

It can be seen that most of the "old yogurt" products on the market today are different from the old yogurt made with pure raw materials in the past, which has no advantages in nutrition and safety, and has no special health care effect. Moreover, because they generally contain food additives, they are not suitable for children under 2 years of age. If the "old yogurt" product is frozen with relatively high strength and cannot be stirred into a liquid state, it is also worth the attention of parents, because like jelly, it is very dangerous for children to choke this yogurt jelly into the trachea.

Children over the age of 3 do not need to worry, but young children who have not developed their swallowing function well should pay special attention when eating, and adults should take care of them to avoid danger. The raw materials used in old yogurt and regular yogurt are generally pure milk or milk powder, and the process of making them is roughly similar. Therefore, when the raw material comes from high-quality standard fresh milk, the nutritional value of the product will not be very different.

Generally, the protein content of full-fat pure sour milk is, fat. However, due to the different strains and processing techniques used, there may be slight differences in vitamin B, lactose and acidity, and the main nutrients such as protein are basically similar without adding various excipients and additives. Raw milk that is traditionally produced from yoghurt must be high in protein and low in total bacteria.

Only in this way can we smoothly prepare high-quality curdled pure sour milk.

Many consumers think that the nutritional value of old yogurt is higher than that of ordinary yogurt, but in fact, old yogurt is not better than ordinary yogurt, and the quality of raw materials of old yogurt is not higher than that of other products, nor does it contain special health care strains. It is yogurt that contains probiotics, and the protein content is basically the same, and there is no obvious difference in the nutritional value of the two yogurts. Therefore, the ingredients of old yogurt and ordinary yogurt are basically the same, but the taste of the product is not the same.

First of all, old yogurt is usually different from regular yogurt in texture.

Old yogurt has a thick texture, similar to jelly or pudding, while ordinary yogurt has a thick texture, but compared to old yogurt, it has a certain sense of flow.

Why is old yogurt thicker?

In fact, the reason for this phenomenon is the use of "additives".

Traditional old yogurt is made by adding lactic acid bacteria to yogurt at the right temperature, stirring and dividing to allow it to naturally ferment into solidified old yogurt.

However, modern commercially produced old yogurt usually adds some thickeners to make the yogurt appear coagulated. These additives include pectin, gelatin, agar, and carrageenan.

The use of these additives will make the old yogurt taste richer and more like tofu.

So, is such old yogurt more nutritious than regular yogurt?

In fact, old yogurt is more like yogurt jelly, and the edible gum added is actually a kind of dietary fiber or collagen, which does not have nutritional value or low nutritional value, but can reduce food calories, moisten the intestines, and have a sense of satiety.

From a nutritional point of view, there is no difference in nutrition between old yogurt and ordinary yogurt, and a very small part of old yogurt will be improved in protein.

Old yogurt is more nutritious than ordinary yogurt, but it is more expensive, and the actual nutrition is not much, depending on personal choice.

From the point of view of taste, the "old yogurt" is thick, a spoonful is a piece, and it feels good, and it is closer to the traditional flavor than the sticky gelatinous liquid of ordinary yogurt. In fact, the nutrition of "old yogurt" is similar to that of ordinary yogurt, and the biggest difference is the way it is produced and fermented.

Is old yogurt more nutritious than regular yogurt? In general, yogurt is beneficial to the human body, so it is incorrect to say that old yogurt is more nutritious than ordinary yogurt.

The production process of old yogurt is much more complicated than ordinary yogurt, and old yogurt is everyone's favorite food, as for which one is more nutritious? Then it depends on the process of making yogurt? To be honest, the production process of ordinary yogurt is slightly better than that of old yogurt.

Old yogurt is better, but the nutrition should be similar to that of ordinary yogurt.

1.In the process of fermenting milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.

2.The fat content of milk is generally 3% to 5%, and after fermentation, the fatty acid content in it can be increased by two times compared with the raw material, and these changes can make yogurt easier to digest and absorb, and thus improve the utilization rate of various nutrients.

3.In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc.

4.Fresh milk is rich in calcium, after fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation effectively improves the utilization rate of calcium and phosphorus in the human body, so the calcium and phosphorus of yogurt are easier to be absorbed by the human body.

5.In the process of making yogurt, some lactic acid bacteria can synthesize vitamin C, so that the vitamin C in yogurt is increasing.

In the fermentation process of yogurt, about 20% of the sugars and proteins in the milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in the milk is generally 3% 5%. After fermentation, the fatty acids in milk can be increased by a factor of 2 compared to raw milk, and these changes make yogurt easier to digest and absorb, and the utilization of various nutrients can be improved. Yogurt is made by fermenting pure milk, in addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc.

The nutritional value of yogurt is very rich, yogurt is rich in vitamin A and vitamin B2, which is good for eye protection. In addition, yogurt contains protein, which can be drunk by people with indigestion and frailty, and can supplement nutrition. In addition, yogurt contains lactic acid and methylglutaric acid, which can reduce blood cholesterol and prevent cardiovascular and cerebrovascular diseases.

It contains B vitamins, lactic acid bacteria, protein, and calcium. It can prevent constipation and enhance physical fitness. It can be drunk regularly, and doing so is good for the body.

Yogurt has some nutritional values such as vitamins, protein, calcium, zinc, magnesium, iron, potassium, etc. So I think yogurt can be drunk regularly.

Yes, the content of probiotics in it is particularly high, the content of calcium substances is particularly high, and the protein content is particularly high, which can achieve the effect of laxative.

The nutritional value of yogurt is far greater than that of fresh cow (goat) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc. People with stomach problems drink it, which can promote gastric acid secretion, and instead of flatulence and diarrhea after eating, it can ventilate and eliminate appetite.

There are two types of yogurt products on the market: coagulated and stirred, and "old" yogurt is the coagulated type. The two types of yogurt have different tastes due to different production methods, but the national standards are the same. In terms of nutritional value, old yogurt may be slightly higher in protein and fat, but other than that, there is no significant difference between the two yogurts.

Old yogurt is made by fermenting fresh milk with lactic acid bacteria, and its taste is sweet and sour, smooth and nutritious, and is deeply loved by people. Experts call it the "food of the 21st century" and a "nutritious product with unique functions".

1) The digestible protein and fat in yogurt are improved. The content of soluble protein, non-protein nitrogen and amino acids in yogurt is increased during fermentation, and it is estimated that the digestion and absorption performance of protein in yogurt is twice that of protein in milk. During the fermentation process, the content of free fatty acids in yogurt is increased, which is more easily absorbed by the human body. Similarly, yogurt improves calcium and phosphorus utilization, and promotes the absorption of iron and vitamin D.

2) Yogurt contains nutrients such as vitamins C and B. Some lactic acid bacteria can synthesize vitamin C, so yogurt is high in vitamin C. At the same time, the content of vitamin B1 and vitamin B2 in yogurt is increased during fermentation.

4) Yogurt has a certain health care effect: in addition to producing organic acids in yogurt, lactic acid bacteria can also produce antibacterial substances, which can inhibit the reproduction of spoilage bacteria in the intestines, reduce the toxins produced by spoilage bacteria in the intestines, and play a better role in health care.

5) The choline content in yogurt is high, and regular consumption of yogurt can reduce the cholesterol content of the serum, enhance the body's immunity, and reduce the incidence of cardiovascular diseases in the elderly.

It's called an old yogurt, or the original kind of yogurt, but it's just a commercial hype. As long as it's genuine, nutrition is okay.

The nutritional content of fermented milk is actually similar to that of pure milk, except that it converts the lactose in milk into lactic acid, which is very helpful for people who are lactose intolerant. In view of the integrity of the domestic milk industry, it is still recommended to eat yogurt, because it is not good milk, and there is no way to make yogurt, which is relatively safe.