What s the matter with making yogurt with particles, and is it bad if there are small particles in y

There are three reasons why DIY yogurt has granules:

1. When adding the starter culture, it is not completely stirred, and the fermentation acid production is uneven, resulting in particles.

2. The fermentation time is too long, resulting in a bad fermentation state.

3. During the fermentation process, there are oscillations that lead to particles.

Raise homemade yogurt.

For the success rate, you can add a small amount of warm water to the outer interlayer of the inner tank of the yogurt maker, and the water level of the inner tank should be slightly lower than the outer edge of the yogurt maker, so as to improve the thermal efficiency.

and heat preservation effect to improve the success rate of yogurt making. Because the power of the yogurt machine is relatively small, it is greatly affected by the ambient temperature, and the fermentation temperature of the yogurt cannot reach the standard when the weather is cold, resulting in poor effect or even failure.

With recently produced whole milk.

Because the quality of the milk also affects the quality of the yogurt, if the milk is of poor quality, insufficient nutrients or preservatives.

Too many antibiotics can directly affect the effect of homemade yogurt or even fail to make it. It is recommended to use the original pure milk of big brands, if you have a good experience and mature technology, there is no problem in making yogurt with milk powder and soy milk in the future.

Fermentation is uneven. It is also affected by the environment. There are also problems with stirring. You can add a small amount of purified water

What about homemade yogurt? Here's how to make it:

l. First buy a bottle of sour milk as a culture. One bottle of yogurt can inoculate five bottles of fresh milk.

2. Prepare a milk pot, a pair of stirring spoons or chopsticks, and several thick porcelain or thick glasses. Then the above utensils are steamed and sterilized. Prepare a thermometer.

3. Heat the fresh milk and boil for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when boiling.

4. Milk that has been boiled and sterilized is cooled with water or naturally cooled to about 42. If there is no thermometer, it is advisable to touch the outside of the bottle with your hand so that it is not hot.

5. Inoculation of strains. Break the purchased kefirf with sterilized utensils, pour it into the cooled milk, and stir thoroughly.

6. Fill the cup. Divide the inoculated milk into pre-prepared cups and cover them.

7. Fermentation, put the milk cup at a temperature of 30 to 35 for fermentation. After about 4-6 hours, the clot will form and then it can be eaten.

In addition, if you want to continue making yogurt, you can use the yogurt you made the day before as a strain.

It should be that the stirring before placing is not enough.

It should be that the suppression is not very well received.

It's not bad, it's uneven fermentation.

Yogurt is milk covered with lactic acid bacteria.

The product of fermentation. During the fermentation process, lactic acid bacteria put lactose.

Converted into lactic acid, the acidity in the milk will increase (that is, the pH value.

decline). The charge on the surface of a protein molecule changes with the pH value. For cow's milk proteins, when the pH value drops, the charge decreases until it is gone, and the repulsive force generated by the charge becomes weaker and weaker, and the tendency of protein molecules to attract each other closer to each other becomes stronger and stronger.

When a large amount of lactose is converted into lactic acid, the pH level in milk is also very low, and the hydrophobic groups between protein molecules are connected to each other, forming a huge network. This protein network combines lactose, water, and fat particles.

It's all in it. Macro**, that is, the milk has become very sticky and sour.

Precautions: 1. Once the yogurt is heated, a large number of active lactic acid bacteria will be killed, which not only loses its nutritional value and health care function, but also changes the physical properties of the yogurt, forms a precipitation, and the unique taste disappears. Therefore, drinking yogurt can not be heated, it is better to drink it in summer, and it can be left at room temperature for a certain period of time in winter.

2. When you are hungry, it is best not to use yogurt to satisfy your hunger, because it is empty.

When the acidity in the stomach is high (pH 2), lactic acid bacteria are susceptible to gastric acid.

Kill, the health effect is weakened. About 2 hours after eating, the gastric juice is diluted after the meal, and the pH in the stomach.

The pH value rises to 3 5) is most suitable for the growth of lactic acid bacteria (the pH value suitable for the growth of lactic acid bacteria is 5 4 or more). Therefore, this is the best time to drink yogurt.

3. With the development of yogurt and lactic acid series drinks, the rate of tooth decay in children is also increasing, which is related to the corrosive effect of lactic acid on teeth. Rinse your mouth after drinking yogurt or, preferably, use a straw to reduce the chance of lactic acid coming into contact with your teeth.

The yogurt is granular and can no longer be drunk.

There are a lot of small bumps in yogurt.

Probably because the yogurt has gone bad. Food spoilage, microbial growth, and the action of oxygen in the air can all cause small pimples in yogurt. Yogurt is not recommended to be stored at room temperature, unless it is labeled as ready to be stored at room temperature, and if stored at room temperature, there is a high chance that the yogurt will spoil.

Yogurt contains a large number of active lactic acid bacteria.

It has a certain effect on digestion. The calcium in yogurt is also easily absorbed by the body, so bloating will not occur when drinking yogurt.

The phenomenon of excessive gas. It is recommended to refrigerate yogurt, which can control the activity of lactic acid bacteria and make it more active. Yogurt is between two and six degrees, with a shelf life.

It is about two to three weeks.

If placed at room temperature, the activity of lactic acid bacteria may be greatly enhanced, generally reaching its peak in two or three days, yogurt Qing at this time, will drink very sour, after that, the acidity of yogurt will gradually decline, and soon deteriorate.

Precautions for choosing yogurt

1. Look at the name: the usual name is yogurt, sour milk, fermented pure milk, and the basic is yogurt; If the name is yogurt, lactic acid bacteria drink is basically not.

2. Look at the ingredient list: The yogurt ingredient list is usually milk, and if water is in the first place, it is mostly a drink.

3. Whether to store at low temperature: The yogurt will release active lactic acid bacteria bacteria, which need to be stored in the refrigerator at low temperature.

The above content refers to Encyclopedia - Yogurt.

The presence of small particles in the yogurt is not broken. The reasons for the small particles in sour milk: 1. The fermentation time is too long, which causes the alcohol situation to be not good, and the small particles on the hood beam appear.

2. The starter culture is not stirred evenly, and the acid production of alcohol is uneven, resulting in particulate matter. 3. In the whole process of alcohol, there is ** caused by particulate matter.

Nutritional value whispering hall:

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 3% to 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 presence of small particles in the yogurt is not broken. The reasons for the small particles in the sour milk: 1. The fermentation time is too long, which causes the alcohol situation to be not good, and small particles of jujube and plum appear.

2. The starter agent is not stirred evenly, and the alcohol acid production is uneven, resulting in a sock particles. 3. In the whole process of alcohol, there is ** caused by particulate matter. <

The presence of small particles in the yogurt is not broken. The reason why there are small particles in sour milk: 1. The fermentation time is too long, which causes the alcohol situation to be not very good, and small particles appear.

2. The starter culture is not stirred evenly, and the acid production of alcohol is uneven, resulting in particulate matter. 3. In the whole process of alcohol, there is ** caused by particulate matter.

No deterioration. It is normal because this is secondary fermentation, and the yogurt bought is already fermented milk. Yogurt made in the dairy factory will also have pellets.

The active lactic acid bacteria in yogurt produce some substances that are of great help to intestinal peristalsis and regulate the balance of intestinal bacteria. Drinking yogurt can also produce a strong sense of satiety, if you can drink a cup of yogurt before eating, you can reduce the amount of food and reduce the amount of food, so it is more beneficial.

Yogurt is rich in nutrients, including vitamin A, B1, B2, vitamin E carotene the most, these substances can reduce the decomposition of unsaturated fatty acids by cells, more conducive to maintaining intact epithelial cells, and have a good health care effect on preventing keratinization, dryness, etc.

If there is only a little, it is not, those particles may be lactic acid bacteria granules, and there will be a little bit of fermented yogurt in the city. Hope it helps.

Some yogurt has something added to it, such as: aloe vera yogurt, etc.

You're drinking yogurt with fruit in it.

It's not spoilage, it's normal.

Can you still drink Yangda original yogurt with particles?

Just look at the expiration date.