What is the difference between whether yogurt is better thin or thick

1. Nutritional analysis: old yogurt contains fresh milk, whey protein, lactic acid bacteria, food additives, protein is greater than or equal to, fat is greater than or equal to, soluble solids are greater than or equal to, and ordinary yogurt contains protein grams and fat grams per 100 grams, and the nutritional components contained are not very different.

2. Production process: The production process of old yogurt is to put the bacteria into the cow jin xu milk and stir evenly, and then divide it into a cup, put it into the fermentation box, and the yogurt after it comes out is in a coagulated state, while the ordinary yogurt is to heat the milk to a certain temperature, put it into a clean container, add the bacteria, carry out heat preservation and fermentation, and then put it into various packages after it comes out.

For industrially produced yogurt, in order to facilitate the transportation of yogurt and shorten the time of curd, recipe additives will be artificially added, such as modified starch, modified cellulose, pectin, carrageenan, etc., which will greatly improve the state and taste of yogurt, especially the coagulated yogurt should add more thickeners than stirred yogurt, and the consistency of yogurt is not directly related to nutrition.

So we can see from the above content, the difference between old yogurt and ordinary yogurt is not very big, in terms of the nutrients we often say, their difference can be described as very small, more is the difference in production process and appearance, so the yogurt is not the thicker the better, our misunderstanding of the Xiangyuan Burning of split sun yogurt should be solved, if the yogurt is too thick, it may be that there are more additives, so it is unhealthy to drink too much.

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.