Which brand makes old yogurt with industrial gelatin?

You need to ask Zhao Pu. Generally, the enterprises that can make old yogurt are large enterprises, because the equipment required is very expensive, and the cost of edible gelatin should be considered very low, and there is no need for it. Besides, ** people are also businessmen, they are not saints, and it is terrible that they speak without verification.

Da Vinci's attempt to bribe ** people is not an isolated case, it is all done by them. However, we should expect big business to do this. Hey.

China's food safety is terrible, my brother only eats now, buys his own vegetables and cooks them himself, he doesn't buy finished products, he can't get it, and the Chinese standard of milk is the lowest, who the is going to drink it.

Junlebao may be poisoned by Chinese before the end of the world in 2012.

Jelly company Fujian Qinqin Co., Ltd. **** responded that the thickener of jelly does not contain gelatin, but carrageenan, and consumers can eat it with confidence.

It may be a big brand, oh, a small brand, and people have reported it early to earn ratings.

Sure enough, it's a black hole, and food safety is bottomless", <

From melamine, to aflatoxins, to McDonald's 315 incident! That's what China's food manufacturing industry looks like! Whatever you eat is a floating cloud!

Don't eat the old yogurt of the small brand, how can it be so easy for us consumers to know if the big brand is useless, or increase the detection of food safety.

You shouldn't be able to eat anything, so make it yourself.

Anyway, don't eat it lately, don't think about it after eating

Gelatin in yogurt.

It is a hydrolysate of collagen, which is a fat-free, high-protein substance and contains no cholesterol.

It is a natural and nutritious food thickener. Yogurt is a sweet and sour milk drink, which is made from milk and pasteurized.

After that, the milk is added to the milk, and after fermentation, it is cooled and filled. Most of the yogurt products on the market are coagulated, stirred, and fruity with various fruit juices, jams and other accessories.

Classification of yogurt: 1. Yogurt: a product made of raw cow (sheep) milk or milk powder as raw materials, sterilized and inoculated with Streptococcus thermophilus and Lactobacillus delbergii (Lactobacillus delbrueckiem subsp. bulgaric).

2. Fermented milk: the pH value made from raw cow (sheep) milk or milk powder as raw materials, sterilized and fermented.

As for the product that I lower the call, there is not the limit of the bacteria.

3. Flavored yogurt: In addition to milk powder, other ingredients are added to yogurt, such as food additives, fruits and vegetables or cereals. As long as the milk content is more than 80% and the protein content is sufficient.

4. Flavored fermented milk: In addition to milk powder, other ingredients are added after inoculation and fermentation, and there is no limit to bacteria.

Summary. Gelatin is a kind of animal glue, which is made from animal bones, ** and tendons. This is to strengthen the physique.

Hello dear, please wait a minute.

Hello dear this, gelatin is a kind of animal glue, which is made from animal bones, ** and tendons. This is to strengthen the physique.

What is the gelatin in this kefir made of.

Gelatin is a kind of animal glue, which is made from animal bones, ** and tendons. This is to strengthen the physique.

Whether the animal is a pig or a donkey.

Hello dear to this animal is a cow or a sheep.

The gelatin in <> yogurt is a hydrolysate of collagen, which is a fat-free high-protein substance, and does not contain cholesterol, and is a natural and nutritious food thickener. Yogurt is a kind of milk drink with sweet and sour taste, which is a milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria to the milk, and then cools and fills after fermentation. Most of the sour Liang Sanque dairy products in the morning market of the city oak are coagulated, stirred and fruity with various juices, jams and other auxiliary materials.

The gelatin in <> yogurt is a hydrolysate of collagen, which is a high-protein substance without pre-sell-in fat, and does not contain cholesterol, which is a natural and nutritious food thickener. Yogurt is a kind of milk drink with sweet and sour taste, which is a milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria to milk, ferments, and then cools and fills. Most of the yogurt products in the bucket potato market are coagulated, stirred and fruity with various fruit juices and jams.

Sticky yogurt has gelatin.

In order to add thickness to yogurt, some thickeners are added during the making process. The common ones are gelatin and dietary fiber, and gelatin is a protein colloid, which is easily absorbed by the body. Dietary fiber includes algin, pectin, plant seed gum, etc., which help digestion and have no calories, which are beneficial and harmless to the human body.

Compared to set yogurt, stirred yogurt has a better flavor and is more nutritionally complete. Some thickeners are dextrin, modified starch produced by starch hydrolysis, and these thickeners are high in sugar and can cause blood sugar to rise. The safety of thickeners is generally very high, so there is no limit on their use in many foods, and the amount used in yogurt also meets the relevant national standards.

Why are there still people struggling with this. Several big brands on the market are fine, and you can eat it with confidence. Some are added with gelatin, and some are added with carrageenan.

The key is to see if you want it in your heart, if you think it has it, then there must be it, and if you think it doesn't, it will be refreshing to eat no matter how much it is added.

Yes, especially old yogurt. Gelatin is a kind of animal glue, which is made from animal bones, ** and tendons. There are only a few companies in our country that can produce halal gelatin, that is, the production of raw materials bought back from halal slaughterhouses.

But the vast majority of people on the market are not aware of the time and are halal. Although many yogurts have halal logos on them, they still contain gelatin in the formula, which has been discussed on the Internet before, but it is not clear whether this yogurt is made of true gelatin, so in the end there is no result.

General approach –

Ingredients: fresh milk, sugar, lactic acid bacteria.

Utensils: pots, pots, feeding bottles, etc.

Production method: 1. Choose fresh milk without antibiotics and preservatives, requiring the fat content to be no more than 3, the dry matter to be higher than 8 5, and the acidity to be less than 0 16. Add sugar in the ratio of 5 to 10 fresh milk, boil for 3 minutes and filter.

2. Then quickly cool the filtered milk to 38 42, and inoculate the lactic acid bacteria under sterility to make the bacteria evenly distributed.

3. The milk after inoculation is divided into washed and sterilized milk bottles, sealed in time, fermented at a constant temperature of 37 Shi 1 for 4 6 hours, and the acidity and coagulation should be sampled at any time after fermentation.

4. When the acidity is 0 58 and the solidification also meets the requirements, stop the fermentation, carefully take it out and cool it at room temperature, and then move it to the 2 -6 refrigerator to cool.

Other easy ways to do it

Raw materials: pure milk .........500ml

Plain yogurt .........125ml

Tools: Rice cooker, porcelain cup with lid, spoon, microwave oven (you can also heat milk by other methods, but microwave oven is not only fast, but also easy to heat).

Method: 1 Put the porcelain cup (together with the lid) and spoon in the rice cooker, add water and boil for 10 minutes to sterilize.

2 Take out the cup and pour in the milk (7 minutes full, if the milk is newly opened, it has been sterilized very well, you can sterilize it without boiling), put the milk in the microwave oven and heat it so that the wall of the cup is not hot when you touch it.

3 Add the yogurt to the warm milk, stir well with a spoon and cover.

4 Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other thermal insulation on it, and use the residual heat in the pot to ferment.

After 5 8 10 hours, the low-sugar yogurt is ready. If you make it at night, you'll have delicious yogurt the next morning.

Precautions: 1 The strain yogurt used should not be used with fruit ingredients, let alone fruit-flavored yogurt.

2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure, if the temperature is too low, it will cause slow fermentation, so as not to be hot to the touch.

3 Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of the heat preservation is too high, and the rice cooker must be powered off when the heat preservation is fermented. If you make yogurt in winter, you can put a porcelain cup on the heater to leaven.

4. Porcelain cups with lids are best for fermentation vessels, and hard plastic cups are also available, but if the quality of the cups is not up to standard, it is easy to deform when heated and sterilized. The lid is very important, lactic acid bacteria are anaerobic bacteria, and an oxygen-free environment is more conducive to fermentation.

5 It is best not to use disinfectant solution for container sterilization, because if it is not rinsed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heat sterilization is the safest method.

6 Anti-milk (containing antibiotics) or reduced milk (reduced milk made from milk powder) are not suitable raw materials for making yogurt.

7. Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, it smells milky, if you are not afraid of fat and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

8 Homemade yogurt has a shelf life of 2-3 days.