What is the slimy thing that sticks to the lid when you open the yogurt?

There are many varieties of yogurt on the market, and its nutritional value is beyond doubt. Many people "love it", especially licking yogurt caps. What is the slimy thing that sticks to the lid when you open the yogurt?

Some people call it delicious and nutritious. Is this true? Is it a waste if you don't lick it?

In this article, you can answer these questions. <>

Yogurt can be divided into two types: set yogurt and stirred yogurt. There is no difference in the nutritional value of these two types of yogurt. The biggest difference is the order of "fermentation" and "filling" in yogurt production.

1. The fermentation process of solidified yogurt is carried out in packaging containers, such as the old yogurt we usually eat. This yogurt is usually "lumpy" and "mushy" with a smooth surface and a "thick" texture, so it is usually eaten with a spoon.

2. Stirring yogurt is more common, and most of the cup yogurt we usually drink falls into this category. This yogurt is a relatively viscous liquid that is very fluid. It looks "sticky" and "flabby". You can dig with a spoon or suck with a straw. <>

But we found that only the stirred yogurt will have a layer of "milk" on the lid. During yogurt shipping, churned yogurt has a soft texture and strong fluidity, which will inevitably shake in the cup, and some yogurt will be "flailed" onto the lid and stick to it. After a long time, as the water evaporates, this part of the yogurt becomes harder, forming a thick layer of yogurt.

In contrast, curdled yogurt is not easily deformed due to its lumpy shape. Usually, the lid is relatively clean and doesn't have too much yogurt attached. <>

Is "milk" on yogurt lids more nutritious?

As far as the reason for the formation of this layer of "milk" on the top of the stirred yogurt cup, the essence is still the yogurt in the cup, which is mainly composed of protein and fat, and its nutrition is no different from the rest of the yogurt in the cup. Because it has a low moisture content and high viscosity, it has a more mellow taste, and many people like it. So the statement that "sour cream is wasted without licking the yogurt cap" is a bit exaggerated.

It's still yogurt, the lid is in the process of transportation, some of it is shaken and pasted, plus some dehydration, it becomes thicker.

It is the yogurt inside, the pasty yogurt sticks to the lid, it does not affect the consumption, because there is less water, the viscosity is higher, and the taste is more mellow.

When you open the yogurt, the slimy stuff on the lid is actually yogurt, but it's thicker.

The lid of the yogurt is generally a metal film, which conducts heat faster than the plastic cup underneath, so it is easier for the yogurt to cool and stick. After sticking, some of the water from the whey protein and the branch will precipitate out and flow underneath, so the ones that are stained with the lid will be more viscous than the part of the empty grip below.

Yogurt: Yogurt is a dairy product made of fresh milk as raw material, adding a certain proportion of sucrose, after high-temperature sterilization and cooling, and then adding pure lactic acid bacteria to cultivate, the taste is sweet and sour, smooth and nutritious. Its nutritional value is better than that of fresh milk and various milk powders.

Therefore, yogurt is also called sour milk. Yogurt is a pure green food, which is made from milk fermented by lactic acid bacteria, in addition to the nutritional value of fresh milk, because it contains lactic acid bacteria and produces lactic acid and B vitamins during the fermentation process

From the explanation I saw above, I think there is some truth, and I don't know if it's the true omen, so let's excerpt it as follows:

The thick yogurt on the yogurt lid is all sticky during shipping, but how does it stay on the lid? There are two possible reasons:

After the yogurt is left to sit for a while, the lighter parts of the chain (water, sugar, etc.) will drip down, leaving behind the viscous parts (casein, etc.) that are not easy to flow, and these ingredients will stick to the yogurt lid;

Most yogurt lids are made of metal film, which has strong thermal conductivity. As a result, the yogurt near the lid is more prone to hypothermia than the rest of the lid, which makes it easier for it to curdle and stick to the yogurt lid.

But the first reason is that I have some doubts, for example, what if the yogurt is left upside down or sideways during transportation? After all, it seems that only the yogurt on the lid is particularly thick, which makes some sense. So the second argument may be more reasonable, after all, it is common knowledge that temperature changes will cause protein denaturation, and there are many protein ingredients in yogurt, and it is not incomprehensible that the yogurt near the lid has changed first.

However, in general, both statements lack conclusive evidence, and can only be seen by the aftertaste.

Hello, on this issue, the box of yogurt cover this layer of things is the milk cap, many people like to lick the milk cap, licking the milk cap is not only a way to save, but also to taste another flavor of yogurt, and some people even say that this layer of milk cap is more nutritious than the yogurt itself, is this statement true? Let's take a look at what this milk cap is. When you drink boxed yogurt, the yogurt is covered with a thick layer of milk, do you know why?

There are two kinds of yogurt in the box, the texture of the second is soft, the fluidity is strong, in the process of transportation, the yogurt dangles in the box, part of it will be thrown onto the lid, for a long time, the sticky is getting stronger and stronger, it forms a layer of frank and thick milk cover, some people say that the nutritional value of this milk cover is higher, in fact, this statement is too exaggerated, the milk cover only contains less water, the main ingredients are protein and fat, and the nutrition is no different from the yogurt in the box. Some people think that the yogurt cover has a certain relationship with the quality of the yogurt, but in fact, the thickness of the yogurt lid is not directly related to the quality, but related to the transportation, storage time and the matching of the yogurt. Now you should know what this layer of yogurt milk cap is, although it does not have the miraculous effect of people, but it tastes very good, even if there is no milk cap, there is no need to worry, because it is not directly related to the quality of yogurt.

<> hope and likes, thank you, and I wish you a good mood every day!

Okay, I'll just give you a solution.

Tips for not sticking yogurt on the yogurt lid.

When eating yogurt, the lid is often stained with yogurt, which makes it a waste. I have a way to prevent this.

When eating yogurt, put it in the refrigerator and freeze it for 30 minutes, then take it out so that the lid does not get on the yogurt. The yogurt is a little frozen on the surface, but it doesn't freeze in the middle, so it tastes good. If it's a large box of yogurt, increase the time to 35 minutes. Punctuality is key.

During the experiment, if you put it in the refrigerator for 20 minutes, when you open the yogurt, the lid will be stained with yogurt. If the time is 40 minutes, the inside of the yogurt will freeze. The optimal time is 30 minutes.

Trick principle: The container of yogurt is paper, and the lid is aluminum film. The aluminum film conducts heat faster than paper, and at 30 minutes, it freezes close to the aluminum film, but the inside of the yogurt does not freeze. That's the secret.

Why do I think boxed yogurt has a layer of paste on the lid? It's very complicated, I've worked so hard to answer, give it a hand, thank you! Coal gangue crusher.

Compared with liquid yogurt, yogurt skin is slightly higher in protein and fat, and its nutrition is no different from yogurt.

All in all, most yogurt lovers still like yogurt skin, and some consumers will also open the parafilm and scrape the yogurt skin with a small spoon to eat.

This is normal.

At present, the yogurt products on the market are curdled type, not a relatively thin liquid like milk, and a small amount of milk sticking to the cover is normal and does not affect consumption.

It should be noted that yogurt may also be separated due to improper storage or too long of time, at which point the yogurt will ooze a layer of water, and the other is very thick milk, and the yogurt at this time will not have the same high nutritional value as when it was fresh.

When I opened the cup of yogurt, I saw that the lid was crawling with a thick layer of substance, which was the fat of milk, and I could eat it with confidence.

Interviewee: Hu Changli, Ph.D., Key Laboratory of Functional Dairy, China Agricultural University

Whether to "lick the lid" when drinking cup yogurt has become the focus of everyone's debate. What is the main ingredient of this thick layer of "milk cap"? Do you want to lick it off?

Cup-filled yogurt is divided into two types, coagulation and stirring, with the latter being softer and more fluid. During transportation, the yogurt dangles in the cup, and part of it is "flailed" onto the lid film and sticks to it. Over time, this part of yogurt sticks more and more firmly, forming a thick layer.

The main ingredients of milk cap are protein and fat, which can be called yogurt curdling cheese with "less water". It is a smart move to lick off this layer of milk cap, one-click and match to reduce waste, and the second is to be able to eat yogurt with a unique flavor.

It should be noted that the thickness of the milk lid does not reflect the quality of the yogurt, but is related to transportation, storage time and the recipe of the yogurt. If the yogurt is flipped many times during transportation or the yogurt itself is high viscosity and thicker, it is easy to have a slippery and thick milk cap.

Of course, not all yogurt has a milk cap. For example, coagulated yogurt does not have fluidity, as long as the coagulation structure is not artificially damaged, there will be no yogurt sticking to the lid film, and the typical representative is old yogurt. In addition, if the yogurt cap film is made of a special process material, such as "lotus leaf film", the milk cap will not appear.

Yogurt helps the stomach, can help digestion, relieves greasy diets, and more. When we buy yogurt, we will find that the consistency of different yogurt products is different, and some are obviously thinner. Although some of them are thick, if you look at the ingredient list, you will see that it actually has a thickener added.

Some yogurts are thicker because the whey in the yogurt has been filtered out and some thickeners have been added. Yogurt is made by fermenting fresh milk at a certain temperature and contains whey, protein, and fat. If you leave the thin yogurt on the table for a while, you will also see a yellowish, translucent liquid that is whey.

Below are proteins and fats.

The consistency of yogurt is not directly related to nutrition, but closely related to the method of preparation. Depending on the production method, yogurt is divided into coagulation type and stirred type. Bottled yogurt is generally a set yogurt with a stronger flavor, while fruit yogurt is a stirred yogurt and is thinner.

Shaped yogurt with a good taste is no better nutritious than stirred yogurt. The stirred yogurt particles are fine, which is more conducive to digestion. In order to increase the consistency, some stirred yogurt adds some thickeners in the production process, such as gelatin and dietary fiber.

They aid in digestion and are calorie-free, so they are harmless to humans. Stirred yogurt has a better flavor as compared to set yogurt.

Judging from the ingredient list, the protein content of old yogurt is slightly higher, and the content of other ingredients such as carbohydrates and probiotics is about the same as that of ordinary yogurt. It's just that old yogurt tastes better and has a longer shelf life. You can choose according to your financial ability and needs.

Old yogurt is thick and solidifies like tofu because of the addition of pectin or edible gelatin; Ordinary yogurt, on the other hand, is a thin and viscous liquid, which is formed by the fermentation of lactic acid bacteria to coagulate proteins. In the stationary state, coagulation can also occur, but it spreads out when shaken.